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Russian Beef Stroganoff

This Russian Beef Stroganoff recipe delivers a classic, comforting dish featuring tender sirloin steak strips, expertly pounded and coated, then quickly browned. It's finished in a creamy, tangy sauce made with sour cream and tomato paste, offering a rich and satisfying meal that comes together efficiently for a weeknight dinner.
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Total Time 35 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 4 people
Calories 1339.9 kcal

Equipment

  • 1 Meat Tenderizer Or the flat side of a cleaver/rolling pin
  • 1 Large Skillet Preferably cast iron or heavy-bottomed
  • 1 Tongs For handling beef strips
  • 1 Measuring Spoons
  • 1 Small Mixing Bowl For preparing the sauce base

Ingredients
  

Main

  • 2 tablespoons all-purpose flour
  • 1 pound sirloin steak pounded to 1/4-inch thickness and cut into thin strips across the grain
  • 2 tablespoons vegetable oil
  • 2 tablespoons sour cream
  • 1 tablespoon tomato paste
  • salt and freshly ground black pepper to taste
  • 1 tablespoon water or as needed (optional)

Instructions
 

  • Pound sirloin steak to 1/4-inch thickness using a meat tenderizer, then cut into thin strips across the grain.
  • In a small mixing bowl, toss the beef strips with all-purpose flour, salt, and freshly ground black pepper until evenly coated.
  • Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  • Add the coated beef strips to the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
  • Sear the beef until well-browned on all sides, then remove from the skillet and set aside.
  • Reduce the heat to low. In the same skillet, whisk together sour cream and tomato paste until smooth.
  • Return the browned beef to the skillet, stirring to coat the strips evenly with the sauce.
  • Simmer gently for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
  • If the sauce is too thick, add 1 tablespoon of water at a time until the desired consistency is achieved.
  • Taste and adjust seasoning with salt and pepper as needed before serving hot.

Notes

1. Pounding the sirloin thinly is crucial for tenderness and a quick cooking time, ensuring the beef remains succulent without becoming tough.2. When browning the beef, do so in batches to avoid overcrowding the pan. This allows for a proper sear, building a rich, foundational flavor for the sauce. Overcrowding will steam the meat instead of browning it.3. To prevent the sour cream from curdling, ensure the heat is reduced to low before adding it to the skillet. For extra assurance, temper the sour cream by whisking a small amount of the hot pan liquid into it before incorporating it fully.4. For an authentic touch and added depth, consider sautéing thinly sliced mushrooms and onions before adding the beef. A teaspoon of Dijon mustard or a few dashes of Worcestershire sauce can also elevate the sauce's complexity.5. Traditionally, beef stroganoff is served over hot buttered egg noodles, but it also pairs wonderfully with mashed potatoes or rice.