# Russian Beef Stroganoff with Sour Cream

> Beef stroganoff turns tough because **the beef is cooked too long**. This is a quick-beef dish, not a braise: the slices sear for **90 seconds a side** and go back into the sauce for the final two minutes only — any more and they turn rubbery.

**Russian Cuisine · 45 min · 4 servings · 430 kcal per serving**

Beef stroganoff is a Russian classic that travelled the world, and it is one of those dishes you can put on the table in half an hour. The most common mistake is treating it like a stew.

## Ingredients

- 600 g — fillet or sirloin beef
- 300 g — mushrooms, sliced
- 1 حبة — onion, sliced
- 3 tbsp — butter
- 1 tbsp — flour
- 1.5 cups — beef stock
- 1 cup — sour cream or crème fraîche
- 1 tbsp — Dijon mustard
- 1 tsp — paprika
- 1 tsp — salt
- 0.5 tsp — black pepper
- 1 bunch — parsley

## Method

1. **Slice against the grain** — Cut the beef into thin slices **across the grain**, about 1 cm thick. Cutting with the grain leaves long tough fibres; cutting across shortens them so the meat stays tender.
2. **Dry and sear** — Pat the slices dry and salt them, then sear in hot butter over **the highest heat for 90 seconds a side** in batches, and lift them out. Wet meat steams instead of searing.
3. **The mushrooms** — In the same pan brown the mushrooms over high heat until their water has evaporated and they are deep brown — **7 minutes**. Steamed mushrooms give a watery, flavourless sauce.
4. **Onion and flour** — Add the onion and cook for **5 minutes**, then sprinkle in the flour and stir for two minutes until the raw smell goes.
5. **The sauce** — Pour in the stock gradually while stirring and scrape up the brown base, then add the mustard and paprika and let it thicken for **8 minutes**.
6. **Cream over low heat** — Turn the heat right down and stir in the sour cream. **Do not let it boil** — sour cream splits instantly over high heat.
7. **Return the beef** — Return the beef and its juices to the sauce and **warm through for two minutes only**. Scatter the parsley and serve with rice, pasta or mashed potato.

## Tips

- Always against the grain — the simplest thing that changes the tenderness of any cut.
- 90 seconds a side, then out — it comes back only for the last two minutes.
- Sour cream must never boil — it splits in seconds.
- No sour cream? Crème fraîche plus a tablespoon of lemon juice gives the same acidity.

## FAQ

### Why is my beef tough?
It was cooked too long. This is not a stew — the slices sear for 90 seconds a side and return to the sauce for the last two minutes. And slice across the grain so the fibres are short.

### Why did my cream split?
It boiled. Sour cream is extremely heat-sensitive. Turn the heat to its lowest before adding it, and never let the sauce bubble afterwards.

### Which cut of beef is best?
Fillet or sirloin — naturally tender cuts that need no long cooking. Tough cuts like chuck or shin are unsuitable here because they need two hours to break down.

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Source: https://hanakoleah.com/en/russian-cuisine/russian-beef-stroganoff-with-cream
Edited by: Marwa Mohamed
Last updated: 2026-09-12