Beef stroganoff
This classic beef stroganoff is a gorgeous, hearty dish that you can whip up in under 30 minutes. It tastes great and is a midweek meal the whole family will love. Serve it with fluffy rice, creamy mash or silky pasta and you can’t go wrong.
Ingredients
Method
Ingredients
- Olive oil
- 500g sirloin steak, thinly sliced
- 1 Tbsp plain flour
- Knob of butter
- 1 white onion, thinly sliced
- 1 garlic clove, minced
- 250g Portobello mushrooms, thinly sliced
- 150g sour cream
- 1 heaped tsp Dijon mustard
- ½ cup beef stock
- Salt and pepper
Cookware: Large frying pan.
Method
- Heat a tablespoon of olive oil in a large sauté pan over a medium heat.
- Place the beef in a large bowl, season with salt and pepper, add the flour and toss to coat.
- Add the beef to the pan and cook for 5 minutes, until it’s nice and coloured, then remove from the pan and set aside.
- Reduce the heat to low, add the butter, onion, garlic and mushrooms and cook for 5-7 minutes or until soft.
- Return the beef and any resting juices to the pan along with the sour cream, mustard and beef stock and stir well.
- Continue to cook for 5-7 minutes or until the stroganoff sauce has thickened slightly.
To serve
Serve the beef stroganoff with hot rice, creamy mash or on a bed of fettuccine, garnished with finely chopped parsley.
Recipe notes
Beef – One of the most important rules for getting juicy, tender beef, is using the right cut. For a quick-cooking recipe like Beef Stroganoff, you can’t get away with using a tougher and cheaper cut like chuck beef. You’ll need to use a good quality steak that is nicely marbled with fat.
While it might seem unnatural to not throw a delicious, marbled steak on the grill, there’s also something truly special about combining a good steak and that delicious sour cream mushroom gravy.
The best cuts for stroganoff are
- Scotch fillet steak
- Boneless sirloin steaks
- Beef tenderloin
We don’t recommend topside steak – even though it’ll produce a good flavour, it’ll often be dry in texture. It’s much better cooked low and slow. Check out our guide to the best cuts of beef for more information.
Portobello mushrooms – We love portobello mushrooms for the punchy flavour they add to the mushroom gravy. But if you don’t have them on hand, feel free to substitute them with any other type of mushroom such as white or brown button mushrooms.
FAQ
What is the best cut of beef for beef stroganoff?
See Recipe Notes – Beef
What should you serve with beef stroganoff?
Beef stroganoff is delicious with anything that will soak up the delicious stroganoff sauce. We love to serve it with a creamy mash like the one found in our Beef schnitzel recipe, or over egg noodles, pasta, rice, polenta, or even cauliflower mash.
Can you freeze beef stroganoff?
Yes! Before eating, you’ll just need to thaw then reheat, being careful not to overcook the beef.
Beef stroganoff will last 3-4 days in the fridge or up to 3 months in the freezer.