Boeuf Strogonow po Polsku

Ingredients · 4 servings

• 600 gBeef sirloin, cut into 1 cm strips against the grain
• 160 gOnion, thinly sliced
• 300 gButton mushroom, sliced
• 200 gSour cream, 18 percent fat
• 25 gMustard
• 400 mlBeef stock, hot
• 40 gButter
• 20 gWheat flour
• 6 gSalt
• 2 gBlack pepper, freshly ground

Equipment

stovetop, sharp knife, cutting board, wide pan, mixing bowl, whisk, wooden spoon, tongs, instant-read thermometer, measuring tools, plate, measuring spoon

Instructions

1. 1
   Prepare Station

   Gather all ingredients, a sharp knife, cutting board, wide pan, bowl, whisk, spoon, tongs, thermometer, and measuring tools. · 5 min

   What to look for: All ingredients measured and tools within reach.

2. 2
   Slice Beef

   Cut beef sirloin across the grain into even 1 cm strips, then season with part of the salt and black pepper. · 8 min

   What to look for: Beef strips are narrow, even, and lightly seasoned.

3. 3
   Sear Beef

   Heat half the butter in a wide pan until very hot, then sear beef in batches for 45-60 seconds per side without crowding. · 7 min

   When it is done: Beef should not be cooked through yet; final internal temperature will reach 63°C / 145°F later.

4. 4
   Sauté Onion

   Transfer beef to a plate, add remaining butter, and sauté onion over medium heat until soft and golden. · 5 min

   What to look for: Onion is glossy, softened, and lightly golden.

5. 5
   Cook Mushroom

   Add sliced button mushroom and cook, stirring often, until its liquid evaporates and the pan looks nearly dry. · 7 min

   What to look for: Mushrooms are browned in spots and no watery liquid pools in the pan.

6. 6
   Build Sauce

   Sprinkle wheat flour over the mushrooms and stir for 1 minute, then pour in hot beef stock while whisking to smooth the sauce. · 4 min

   What to look for: Sauce is smooth, lightly thickened, and beginning to simmer.

7. 7
   Finish Cream

   Remove the pan from heat, whisk in sour cream and mustard, then season with remaining salt and black pepper. · 3 min

   What to look for: Sauce is pale, glossy, and evenly creamy without boiling.

8. 8
   Warm Beef

   Return beef and juices to the sauce, then warm gently for 2-3 minutes without boiling until the strips are medium. · 3 min

   When it is done: Check the thickest strip reaches 63°C / 145°F for medium beef.

9. 9
   Serve Hot

   Serve Boeuf Strogonow po Polsku hot at once, spooning plenty of creamy mushroom and mustard sauce over each portion. · 2 min

   What to look for: Each serving has tender beef strips covered with glossy sauce.