American
Creamy Beef Stroganoff with Mushrooms
Thinly sliced beef and browned mushrooms simmer in a glossy pan sauce punched up with fish sauce and Dijon, then get finished with sour cream and scallions off the heat. The sauce tastes familiar and comforting, but the fish sauce gives it a deeper, more savory backbone.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 40 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the beef with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over high heat and sear the beef for 60 to 90 seconds per side until browned on the outside but still rosy in the center. Transfer it to a plate so it does not overcook.
- Add the remaining oil and the butter to the skillet, then cook the mushrooms until they give up their moisture and start to brown at the edges. Stir in the onion and cook until softened, then add the garlic and cook for 30 seconds.
- Pour in the stock, fish sauce, Dijon, and Worcestershire and bring the sauce to a lively simmer. Reduce it until it looks glossy and slightly thickened, with the mushrooms looking lacquered rather than soupy.
- Return the beef and any juices to the pan just long enough to warm through. Remove the skillet from the heat and stir in the sour cream off the flame so it stays smooth, then fold in the scallions and serve over the noodles.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use GF noodles and dairy-free sour cream or cashew cream; if the Worcestershire is not certified GF, swap in tamari or GF Worcestershire.