Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	80%	98%
fat	11%	6%
aromatics	25%	21%
salt	0%	0%
thickener	2%	2%
vegetables and beans	50%	33%
collagen idx	0.8	0.8
marbling idx	0.8	0.6

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

600 g	600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
27 g	2 tbsp vegetable oil (, divided)
150 g	1 large onion ((or 2 small onions), sliced)
300 g	300 g / 10 oz mushrooms (, sliced (not too thin))
40 g	40 g / 3 tbsp butter
15 g	2 tbsp flour ((Note 2))
480 g	2 cups / 500 ml beef broth (, preferably salt reduced)
13 g	1 tbsp Dijon mustard
	150 ml / 2/3 cup sour cream
	Salt and pepper
300 g	250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
	Chopped chives (, for garnish (optional))

Method: 12 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This isn’t true. You have to add flour to the pan before liquid to incorporate it with the fat. Then slowly stir in the liquid. I usually just push the mushrooms aside, while I “wet” the flour with the fat in the pan and mix thoroughly.( I don’t trust myself s” — a cook

“I made this recipe tonight inspired by all the positive ratings. (I somehow lost the recipe I’ve used for 45 years🙃) I cooked the mushrooms low and slow for 15 minutes; same with the onions. I then seared the steak exactly as directed then proceeded by followi” — a cook, 4★