A 19th-century Russian aristocrat classic. Quickly sautéed strips of tender beef folded into a rich, slightly tangy sour cream and mustard sauce.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Season the beef strips. Quickly them in hot butter in batches so they brown but remain rare inside. Remove from pan.
In the same pan, sauté the onions and mushrooms until deeply browned.
Sprinkle flour over the vegetables and stir for 1 minute .
Gradually whisk in the beef broth, scraping the fond from the bottom. until thickened (5 mins ).
Turn off the heat entirely. Whisk in the sour cream and mustard.
Return the beef and its juices to the sauce to gently warm through. Serve immediately over egg noodles or mashed potatoes.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
