How to Make Beef Stroganoff
Mix 3 tablespoons flour, 1 teaspoon salt, and one-quarter teaspoon pepper in a bowl. Dredge the beef strips in the flour to coat.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Place the beef strips into the hot skillet in a single layer. Do not overcrowd.
Sear 2 to 3 minutes per side for a deep brown crust with a pink center. Work in batches if needed.
Transfer to a warm plate and tent loosely with foil. The rest keeps juices inside while you build the sauce.
Lower heat to medium. Add 2 tablespoons butter. Cook the onion 2 to 3 minutes until soft and sweet. Stir in garlic for 30 seconds.
Add mushrooms with a pinch of salt. Cook 5 to 6 minutes until they release liquid and turn golden at the edges.
Pour in sherry to deglaze, scrape up the browned bits, and cook 30 to 60 seconds until it smells nutty. For an alcohol-free swap, use beef broth.
Add beef broth, chervil, lemon rind, and paprika. Simmer on medium heat 5 minutes, stirring now and then, until slightly thick and glossy.
Take the skillet off the heat, then stir in sour cream until smooth – do not boil. Season to taste.
Slide the seared beef and any juices back into the pan. Gently fold to warm through 30 to 60 seconds. Do not overcook the beef.
Serve over cooked noodles tossed with 4 tablespoons of butter. Sprinkle with parsley and serve immediately.
Serve with a simple green salad or steamed green beans for a clean, crisp side that balances the rich sauce. Creamy mashed potatoes or steamed rice are also delicious bases.
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