Entree: Czechia – Prague Pub Classics – Hovězí Stroganov (Beef strips in a creamy mushroom and onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin, trimmed and cut into 1/2-inch (1.27 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) sweet paprika
- 1 cup (240 g) sour cream
- 1 tbsp (15 ml) lemon juice
- Salt 1 tsp (6 g) and black pepper 1/2 tsp (1 g) plus more to taste
- 12 oz (340 g) egg noodles
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 lb (454 g) beef sirloin, trimmed and cut into 1/2-inch strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) sweet paprika
- 1 cup (240 g) sour cream
- 1 tbsp (15 ml) lemon juice
- Salt 1 tsp (6 g) and black pepper 1/2 tsp (1 g) plus more to taste
- 12 oz (340 g) egg noodles
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the beef strips dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear the beef in batches until browned but not fully cooked, about 1–2 minutes per side. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter to the pan. Add the sliced onion and cook until softened and translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes. Stir in the paprika and flour and cook 1 minute to eliminate the raw flour taste.
4. Gradually pour in the beef broth while stirring to make a smooth sauce. Add Worcestershire sauce and Dijon mustard, bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes.
5. Return the browned beef and any accumulated juices to the pan. Reduce heat to low and stir in the sour cream and lemon juice until heated through; do not boil once the sour cream is added. Adjust seasoning with salt and pepper.
6. Meanwhile, cook the egg noodles according to package instructions until al dente, drain and toss with remaining 1 tbsp (14 g) butter.
7. Serve the stroganov over the buttered egg noodles, garnish with chopped parsley, and offer extra sour cream at the table if desired.

1. Pat the beef strips dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear the beef in batches until browned but not fully cooked, about 1–2 minutes per side. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter to the pan. Add the sliced onion and cook until softened and translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes. Stir in the paprika and flour and cook 1 minute to eliminate the raw flour taste.
4. Gradually pour in the beef broth while stirring to make a smooth sauce. Add Worcestershire sauce and Dijon mustard, bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes.
5. Return the browned beef and any accumulated juices to the pan. Reduce heat to low and stir in the sour cream and lemon juice until heated through; do not boil once the sour cream is added. Adjust seasoning with salt and pepper.
6. Meanwhile, cook the egg noodles according to package instructions until al dente, drain and toss with remaining 1 tbsp (14 g) butter.
7. Serve the stroganov over the buttered egg noodles, garnish with chopped parsley, and offer extra sour cream at the table if desired.