Beef Stroganoff, named after the Russian Stroganov family, emerged in 19th-century Russia as tender beef strips in a sour cream-mustard sauce with mushrooms and onions. Originally a quick aristocratic dish, it’s now global comfort food, often served over egg noodles or rice.

Rich, tangy, and elegant in its simplicity.

Ingredients (serves 4):

• 600g beef tenderloin or sirloin, thinly sliced
• Mushrooms, onions
• Butter, flour (optional thickener)
• Beef stock, sour cream, Dijon mustard
• Egg noodles or rice
• Parsley

Step-by-Step Instructions:

1. Slice beef against grain; season.
2. Sauté onions and mushrooms in butter; set aside.
3. Sear beef quickly in batches; remove.
4. Deglaze pan with stock; reduce.
5. Stir in mustard and sour cream off heat (to prevent curdling).
6. Return beef, onions, mushrooms; warm gently.
7. Serve over cooked noodles.

Tips: Use high-quality beef for tenderness; don’t boil sauce after adding sour cream.