A Russian beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Onions and fresh parsley are worth sourcing organic as they appear on the EWG Dirty Dozen list. Mushrooms generally have low pesticide levels.

Ingredients

• 500 g beef sirloin
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 250 g mushrooms
• 1 cup beef stock (ideally homemade)
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tsp paprika
• to taste salt
• to taste black pepper
• 1 tbsp fresh parsley

Method

1. Slice the beef sirloin into thin strips. Season with salt and pepper.
2. Heat the butter and olive oil in a large pan over medium-high heat.
3. Add the beef strips in batches, cooking until browned, then remove and set aside.
4. In the same pan, add the chopped onion and sauté until softened.
5. Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden.
6. Pour in the beef stock and stir in the Dijon mustard and paprika.
7. Reduce the heat to low and return the beef to the pan.
8. Stir in the sour cream, mixing well and simmer gently until heated through.
9. Adjust seasoning with salt and pepper to taste.
10. Garnish with chopped fresh parsley before serving.

Notes

• Serve with cauliflower rice for a keto-friendly meal.
• Use heavy cream for a richer sauce if preferred.
• Button or cremini mushrooms work well here.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Russian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.