Beef Stroganoff with Mashed Potatoes
Tender beef and mushrooms in a silky sour cream sauce, served with smooth mashed potatoes.
About This Dish
Quickly searing thin strips of beef keeps them juicy, while mustard and sour cream create the recognizable sauce.
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Stages
- Slicing15 min
- Searing15 min
- Sauce20 min
Step-by-Step Instructions
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1
Cut the beef across the grain into thin strips. Slice the mushrooms and onion, then peel and cut the potatoes evenly.
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2
Boil the potatoes in salted water until tender, 15–18 minutes. Drain, steam-dry briefly, then mash with the hot milk and 30 g of butter.
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3
Meanwhile, sear the beef in small batches in 10 g of butter over high heat for 1–2 minutes, then transfer it to a plate.
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4
Add the remaining butter and cook the onion and mushrooms until tender and lightly browned.
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5
Return the beef, add the mustard and 100 ml of hot stock or water, then simmer gently for 5 minutes.
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6
Remove from the heat, stir in the sour cream, and warm gently without boiling. Serve with the mashed potatoes.
