Served over mashed cauliflower, it’s the perfect comfort food. The leftovers are excellent, too, as long as you reheat them carefully. My friend Irina is of Russian descent. Her cooking is rich and flavorful, and she confirms that Russians love adding sour cream to their dishes - and plenty of it. I’ve been making this easy beef stroganoff a lot lately (I also make a delicious chicken stroganoff). It’s such a wonderfully rich and creamy comfort food. My version differs from classic recipes in two ways: it’s easier and quicker, and it features extra mushrooms and onions.
Ingredients
Recipe Card
Sirloin strips: You can splurge and use tenderloin for truly tender beef, but I usually go with sirloin. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Avocado oil: An excellent neutral-tasting cooking oil with a high smoke point. Ghee is another great option. Veggies: I use lots of onions, garlic, and mushrooms. Sour cream: It’s best to use full-fat sour cream for the richest and tastiest result. Chopped parsley: Used purely for garnish, so it’s optional.
Cook the meat. Season the beef and cook it in avocado oil until no longer raw, then transfer it to a plate. Cook the vegetables. In the same skillet, cook the onions, mushrooms, and garlic with salt and pepper. Add the sour cream. Add the beef back to the skillet. Reduce the heat and stir in the sour cream. I also like to add a side of a bright green veggie, such as roasted broccoli, steamed asparagus, or sautéed spinach. It makes for a prettier presentation. This dish, though utterly delicious, is not exactly pretty to look at.
