Here’s a classic Beef Stroganoff recipe—creamy, savory, and full of tender beef and mushrooms 🍄🥩
Beef Stroganoff (Serves 4)
Ingredients
Beef & sauce
- 500 g (1 lb) beef sirloin or tenderloin, thinly sliced into strips
- Salt & black pepper
- 2 tbsp flour (optional, for dredging)
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250 g (8–9 oz) mushrooms, sliced
Creamy sauce
- 1 cup beef stock
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 cup sour cream or heavy cream
To serve
- Egg noodles, rice, or mashed potatoes
- Fresh parsley, chopped (optional)
Instructions
- Prepare the beef
- Season beef with salt and pepper.
- Optional: lightly coat with flour for a thicker sauce.
- Cook the beef
- Heat 1 tbsp butter/oil in a pan over medium-high heat.
- Quickly sear beef strips until browned but not fully cooked. Remove and set aside.
- Cook onions & mushrooms
- In the same pan, add remaining butter/oil.
- Sauté onions until soft, then garlic and mushrooms until browned.
- Make the sauce
- Stir in paprika and Dijon mustard.
- Add beef stock and simmer 3–5 minutes.
- Reduce heat and stir in sour cream (don’t boil after adding cream).
- Combine
- Return beef to the pan and simmer 2–3 minutes until heated through.
- Taste and adjust salt & pepper.
- Serve
- Spoon over cooked egg noodles, rice, or mashed potatoes.
- Garnish with parsley.
Tips for Perfect Stroganoff
- Slice beef thin and against the grain for tenderness
- Don’t overcook beef; it cooks quickly in the sauce
- Sour cream adds tang—add off heat to prevent curdling
Variations
- Mushroom-heavy: Add extra mushrooms and omit beef for a vegetarian version
- Creamy wine version: Add ¼ cup white wine before beef stock
- Low-fat: Use Greek yogurt instead of sour cream
If you want, I can give a quick 20-minute stove-top version or a slow cooker version that’s extra tender.
Do you want me to do that?
