Entrée: Russia – Бефстроганов ▶ Befstroganov (Beef Stroganoff)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

1 lb (450 g) skirt steak
8 oz (225 g) cremini mushrooms
1 medium yellow onion
2 cloves garlic
1 1 / 2 cups (360 ml) beef broth
1 / 2 cup (120 ml) dry white wine (optional)
1 tbsp (15 ml) Dijon mustard
1 cup (240 ml) sour cream
2 tbsp (15 g) flour or cornstarch (for thickening)
2 tbsp (30 g) butter and 1 tbsp (15 ml) oil
12 oz (340 g) egg noodles
Salt and black pepper to taste

Instructions

1. Slice skirt steak into thin strips; season with salt and pepper and quickly sear in butter/oil over high heat until browned; remove and set aside.  
2. In same skillet, sauté sliced onion until translucent, add minced garlic and sliced cremini mushrooms and cook until mushrooms release liquid and brown.  
3. Sprinkle a little flour over vegetables, stir, then deglaze with white wine (or a splash of broth), add beef broth and Dijon mustard; simmer until slightly reduced.  
4. Return steak and any juices to the pan, heat through briefly, then remove from heat and stir in sour cream; adjust thickness with a bit of broth or a slurry if needed.  
5. Serve immediately over cooked egg noodles.