Siberian Mushroom & Beef Stroganoff

Instructions

Protein & Base

• 1 lb beef sirloin or beef tenderloin, thinly sliced against the grain

• 2 tbsp unsalted butter

• 1 tbsp neutral oil (sunflower or avocado)

• 1 small yellow onion, finely diced

Aromatics & Earthy Elements

• 8 oz wild mushrooms (porcini, cremini, or chanterelles), sliced

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp Dijon mustard

Deglaze & Sauce

• ½ cup beef broth

• ½ cup sour cream (full-fat, room temperature)

• ¼ cup dry white wine or vodka (traditional, optional but recommended)

Seasoning

• Salt and freshly cracked black pepper, to taste

• Fresh dill, finely chopped (for garnish)

Instructions 

1. Sear the Beef
   Heat the Nutri-Stahl 3 QT saucepan over medium-high heat. Add oil and butter. Once shimmering, add beef in a single layer and sear quickly (30–45 seconds per side). Remove and set aside.

2. Build the Flavor Base
   Reduce heat to medium. Add onion to the same pan and sauté until translucent. Stir in mushrooms and cook until moisture evaporates and edges caramelize.

3. Aromatics & Deglaze
   Add garlic, smoked paprika, and Dijon mustard. Stir for 30 seconds. Deglaze with wine or vodka, scraping up fond. Simmer until reduced by half.

4. Create the Sauce
   Add beef broth and return beef to the saucepan. Lower heat to gentle simmer for 5 minutes.

5. Finish with Cream
   Remove pan from direct heat. Slowly fold in sour cream until smooth. Season with salt and pepper. Do not boil.