Beef Stroganoff

Beef Stroganoff is a classic dish that brings together tender strips of beef, creamy sauce, and mushrooms, all served over a bed of pasta or egg noodles. This comforting meal has its origins in Russian cuisine and has become a beloved favorite around the world. With its rich flavors and hearty ingredients, it is perfect for family dinners or special occasions.

Why Make This Recipe

Making Beef Stroganoff at home is a rewarding experience. Not only is it a crowd-pleaser, but it also allows you to control the ingredients and flavors to your liking. It’s a quick-cooking dish that comes together in less than an hour, making it an ideal choice for busy weeknights. Additionally, this recipe is versatile enough to accommodate different types of pasta and sides, making it easy to customize to your preferences.

How to Make Beef Stroganoff

Ingredients:

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
• 2 tbsp vegetable oil, divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms, sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour (Note 2)
• 2 cups / 500 ml beef broth, preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper
• 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
• Chopped chives, for garnish (optional)

Directions:

1. Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding excess fat. Sprinkle with a pinch of salt and pepper.
2. Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet, spreading it quickly with tongs. Leave it untouched for 30 seconds until browned. Turn the beef quickly and leave it for another 30 seconds to brown. Remove onto a plate.
3. Repeat with the remaining beef using the other 1 tbsp of oil.
4. Turn the heat down to medium-high. Add the butter and let it melt. Then add onions and cook for 1 minute before adding the mushrooms.
5. Cook the mushrooms until golden. Scrape the bottom of the pan to get all the flavor bits off.
6. Add the flour and cook, stirring for 1 minute.
7. Slowly add half the broth while stirring. Once incorporated, add the remaining broth.
8. Stir well, then add sour cream and mustard. Stir until mixed (it may look split at first, but the sour cream will blend as it heats).
9. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook until it thickens to the consistency of pouring cream, about 3 to 5 minutes. Adjust salt and pepper to taste.
10. Add the beef back into the sauce (including the juices from the plate). Simmer for 1 minute, then remove from heat.
11. Serve over pasta or egg noodles, garnished with chives if desired.

How to Serve Beef Stroganoff

Beef Stroganoff is best served hot over a bed of pasta or egg noodles. You can also pair it with warm crusty bread for soaking up the delicious sauce. A side salad or steamed vegetables can make a balanced meal.

How to Store Beef Stroganoff

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat until heated through. You may need to add a splash of beef broth or water to loosen the sauce.

Tips to Make Beef Stroganoff

• Choose the right cut of beef: Scotch fillet or boneless rib eye works best for tenderness.
• Don’t overcrowd the skillet when browning the beef. It’s better to do it in batches for even cooking.
• Be careful not to overcook the sour cream to avoid curdling.

Variation

You can try using chicken or pork instead of beef for a different twist. Additionally, adding some vegetables like bell peppers or peas can enhance the dish’s flavor and nutrition.

FAQs

1. Can I use a different type of meat?
Yes, chicken and pork are great alternatives to beef in this recipe.

2. Can I make Beef Stroganoff ahead of time?
Yes, you can prepare the sauce ahead of time and add the beef just before serving for the best texture.

3. Is there a gluten-free option?
You can substitute the flour with a gluten-free flour blend or cornstarch to thicken the sauce. Make sure to check the pasta for gluten-free options too.

Beef Stroganoff

A classic Russian dish combining tender beef, creamy sauce, and mushrooms, served over pasta or egg noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Russian

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 600 g scotch fillet steak / boneless rib eye Note 1
• 2 tbsp vegetable oil, divided
• 1 large onion, sliced or 2 small onions
• 300 g mushrooms, sliced not too thin
• 40 g butter
• 2 tbsp flour Note 2
• 500 ml beef broth, preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml sour cream
• Salt and pepper
• 250 - 300 g pasta or egg noodles of choice Note 3
• Chopped chives, for garnish optional

Method

 

Preparation

1. Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding excess fat. Sprinkle with a pinch of salt and pepper.
2. Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet, spreading it quickly with tongs. Leave it untouched for 30 seconds until browned. Turn the beef quickly and leave it for another 30 seconds to brown. Remove onto a plate.
3. Repeat with the remaining beef using the other 1 tbsp of oil.

Cooking

1. Turn the heat down to medium-high. Add the butter and let it melt. Then add onions and cook for 1 minute before adding the mushrooms.
2. Cook the mushrooms until golden. Scrape the bottom of the pan to get all the flavor bits off.
3. Add the flour and cook, stirring for 1 minute.
4. Slowly add half the broth while stirring. Once incorporated, add the remaining broth.
5. Stir well, then add sour cream and mustard. Stir until mixed (it may look split at first, but the sour cream will blend as it heats).
6. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook until it thickens to the consistency of pouring cream, about 3 to 5 minutes. Adjust salt and pepper to taste.
7. Add the beef back into the sauce (including the juices from the plate). Simmer for 1 minute, then remove from heat.

Serving

1. Serve over pasta or egg noodles, garnished with chives if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if needed. Choose the right cut of beef for tenderness and avoid overcrowding the skillet when browning.