Description
This classic Beef Stroganoff recipe features tender slices of steak cooked with mushrooms, onions, and a creamy sauce made from sour cream, heavy cream, and Dijon mustard. Perfectly pan-fried and simmered to develop rich flavors, it’s ideal served over mashed potatoes, pasta, or rice for a comforting meal.
Ingredients
Units
Scale
Beef and Seasoning
- 500g / 1lb Steak, preferably rump, sirloin or ribeye, close to room temperature
- Salt & Black Pepper, to taste
- Veg Oil, as needed for frying
Vegetables and Aromatics
- 1 medium White Onion, thinly sliced
- 250g / 9oz Chestnut Mushrooms, sliced (not too thin)
- 2 cloves Garlic, finely diced
Sauce Ingredients
- 2 tbsp Unsalted Butter
- 2 tbsp Plain Flour
- 360ml / 1 1/2 cups Beef Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temperature
- 60ml / 1/4 cup Sour Cream, at room temperature
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
To Serve
- Finely diced Fresh Chives, to garnish
- Pasta, Rice or Mashed Potatoes, as preferred
Instructions
- Prepare the Beef: Slice off any large bits of fat from the steak, then thinly slice the meat into strips, cutting wide slices in half for even cooking. Pat the slices dry with kitchen paper, then generously season all over with salt and black pepper.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large frying pan over high heat until very hot. Add half of the beef slices, spreading them out in a single layer so each piece contacts the pan. Fry for 1 minute without stirring, then flip and fry for another minute. Remove the beef and set aside. Repeat with the second batch, adding more oil if needed. The beef may still be slightly pink; this is intentional to avoid overcooking later.
- Sauté Vegetables: Lower the heat to medium-high and melt the butter in the same pan. Add the sliced onion and fry for about 2 minutes until starting to soften. Add the sliced mushrooms and continue frying for roughly 5 minutes until they become lightly browned and most moisture has evaporated. Add the diced garlic and fry for an additional 30 seconds until fragrant.
- Make the Sauce: Stir in the plain flour to coat the vegetables, then gradually pour in the beef stock while stirring constantly to prevent lumps. Mix in the double cream, sour cream, Worcestershire sauce, and Dijon mustard. Bring the sauce to a gentle simmer and let it bubble for around 5 minutes until it thickens slightly.
- Combine Beef and Sauce: Return the cooked beef along with any resting juices to the pan. Stir to combine and simmer for 1 minute just to warm the beef through and allow the sauce to thicken to your preferred consistency. Remove from heat and adjust seasoning if needed.
- Serve: Serve the stroganoff hot over your choice of mashed potatoes, pasta, or rice. Garnish with finely diced fresh chives for a fresh finish.
Notes
- Steak Choice: Rump, sirloin, or ribeye are preferred cuts but an affordable cut works well too.
- Sour Cream: Bring sour cream to room temperature before adding to avoid curdling; it may split initially but will smooth out with stirring.
- Cooking Tip: Make sure the sauce is set to your desired consistency before adding beef back to avoid overcooking the meat.
- Serving Suggestions: Mashed potatoes are classic, but rice or pasta work well too. Use approximately 75g / 2.6oz of pasta or rice per person.
- Calories: Nutrition info is calculated for the recipe divided into four servings without any sides.
- Cookbook: This recipe is featured in the cookbook ‘Comfy’.
Nutrition
- Serving Size: 1/4 recipe without sides
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
