Description
Beef Stroganoff is a creamy and comforting classic featuring tender strips of beef simmered in a rich sour cream and mushroom gravy. This 30-minute recipe is quick, flavorful, and perfect for cozy family dinners or special occasions. Serve it over noodles, mashed potatoes, or rice for a hearty, satisfying meal that everyone will love.
Ingredients
- 600 g / 1.2 lb boneless rib eye (scotch fillet steak): provides tender, juicy beef flavor
- 2 tbsp vegetable oil, divided: used for searing the beef evenly
- 1 large onion, sliced: adds sweetness and depth
- 300 g / 10 oz mushrooms, sliced: gives earthy richness
- 40 g / 3 tbsp butter: enhances the sauce’s creamy texture
- 2 tbsp flour: thickens the gravy
- 2 cups / 500 ml beef broth (salt reduced): base for the sauce
- 1 tbsp Dijon mustard: adds tangy complexity
- 150 ml / 2/3 cup sour cream: creates a rich, creamy sauce
- Salt and pepper: for seasoning and balance
- 250–300 g / 8–10 oz pasta or egg noodles: the perfect base for serving
- Chopped chives (optional): for garnish and freshness
Instructions
- Flatten the steaks to about 3/4 cm thick using a rolling pin or mallet. Slice into 5 mm strips, trimming any excess fat, and season lightly with salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Add half the beef and sear for 30 seconds per side until browned but still pink inside. Remove and repeat with remaining beef.
- Lower heat to medium-high, add butter, and cook the onions for 1 minute. Add mushrooms and cook until golden, scraping up browned bits for flavor.
- Stir in flour and cook for 1 minute. Gradually add half the beef broth while stirring until smooth, then add the rest.
- Add Dijon mustard and sour cream. Stir until combined, then simmer gently until the sauce thickens to a creamy consistency (3–5 minutes).
- Return the beef and any juices to the skillet. Simmer for 1 minute to heat through, then remove from heat.
- Serve over noodles or pasta, garnished with chopped chives if desired.
Notes
- Use tender cuts of beef such as rib eye, sirloin, or tenderloin for best results.
- Avoid overcooking the beef; it should stay slightly pink before adding to the sauce.
- For gluten-free Stroganoff, replace flour with cornstarch.
- Leftovers keep for 3–4 days in the refrigerator or up to a month in the freezer.
- Reheat gently over low heat to prevent the sauce from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian / European