The Original Beef Stroganoff of Imperial Russia

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: rice

Whole wheat pasta adds fiber, while rice is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Chop the beef into bite-sized cubes about 1 inch.

Sprinkle salt and allspice over the beef and toss to coat.

Set the beef in the fridge uncovered to rest for 2 hours.

Melt 6 tablespoons of butter in a deep skillet over medium-low heat.

Add the beef to the skillet and cook for 1-2 minutes, then flip and cook for another 2-3 minutes until browned.

Remove the beef from the pan and set aside.

If there's excess grease, drain some but keep the fond in the pan.

Add the remaining 2 teaspoons of butter to the pan and let it melt.

Add the flour to the melted butter and stir to create a light roux, cooking for 3-4 minutes until light brown.

Slowly drizzle in the beef stock while stirring to release the fond.

Let the mixture simmer for 2-3 minutes until it thickens.

Stir in the mustard and black pepper until well incorporated.

Add the sour cream and mix completely.

Return the cooked beef to the pan and coat it in the sauce.

Let it simmer for another 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens