Beef Stroganoff is a classic dish that brings comfort and flavor to the dinner table. It features tender strips of beef cooked with mushrooms and onions in a creamy sauce, usually served over pasta or egg noodles. This dish is not only delicious but also quick to make, making it perfect for a weeknight dinner or a special occasion.
Why Make This Recipe
There are many reasons to make Beef Stroganoff. First, it is incredibly satisfying and packed with rich flavors. The combination of beef, mushrooms, and creamy sauce is simply irresistible. Second, it is versatile and can be served with different types of pasta or noodles. Finally, it’s a dish that can easily impress your family or guests without spending too much time in the kitchen.
How to Make Beef Stroganoff
Making Beef Stroganoff is straightforward. With just a few key ingredients and simple steps, you can create a hearty meal that everyone will love.
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:
- Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3″ thick. Slice into 5 mm / 1/5″ strips, discarding any excess fat.
- Sprinkle the beef with a pinch of salt and pepper.
- Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet, and quickly spread it with tongs. Leave it untouched for 30 seconds until browned, then turn the beef quickly and let it brown for another 30 seconds. Remove it to a plate.
- Add the remaining 1 tbsp oil and repeat with the rest of the beef.
- Turn the heat down to medium high. Add the butter and let it melt. Then add the onions and cook for 1 minute, followed by the mushrooms. Cook the mushrooms until golden, scraping the bottom of the fry pan to get all the flavorful bits.
- Add the flour and cook, stirring, for 1 minute.
- While stirring, add half the beef broth. Once it is incorporated, add the remaining broth.
- Stir in the sour cream and mustard until well combined, even if it looks a bit split at first. Bring to a simmer and reduce the heat to medium low. Let it thicken to the consistency of pouring cream (3 – 5 minutes), adjusting salt and pepper to taste.
- Add the beef back in, along with any juices from the plate. Simmer for 1 minute, then remove from heat.
- Serve over pasta or egg noodles, sprinkled with chives if desired.
How to Serve Beef Stroganoff
Beef Stroganoff is best served hot over your favorite type of pasta or egg noodles. A sprinkle of fresh chives on top adds a nice touch and extra flavor. You can also pair this hearty meal with a simple green salad or some crusty bread for a complete dinner.
How to Store Beef Stroganoff
If you have any leftovers, store Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat until heated through. You may want to add a splash of broth to loosen the sauce if it has thickened too much.
Tips to Make Beef Stroganoff
- For extra flavor, consider marinating the steak for a few hours before cooking.
- Use a good quality beef broth for the best taste.
- Make sure not to overcrowd the skillet when cooking the beef, as this prevents proper browning.
- Feel free to add other vegetables, like bell peppers or peas, for added nutrition.
Variation
You can easily adapt Beef Stroganoff to suit your tastes. For a healthier version, use turkey or chicken instead of beef. You can also swap sour cream for Greek yogurt for a lighter, tangy flavor. Use gluten-free noodles if needed, and for a vegetarian option, substitute the beef with mushrooms or tofu.
FAQs
1. Can I freeze Beef Stroganoff?
Yes, you can freeze it! Just ensure it’s cooled completely before transferring to a freezer-safe container. It will last for up to 2 months.
2. What type of pasta works best with Beef Stroganoff?
Egg noodles are traditional, but you can use any pasta shape you like, such as fettuccine, penne, or even rice.
3. Can I make this dish in advance?
You can prepare the sauce and cook the beef ahead of time, then combine and serve it with freshly cooked pasta when you’re ready to eat.
Beef Stroganoff
Ingredients
Main Ingredients
- 600 g scotch fillet steak / boneless rib eye (Note 1)
- 2 tbsp vegetable oil divided
- 1 large onion (or 2 small onions), sliced
- 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
- 250 – 300 g pasta or egg noodles of choice (Note 3)
- Chopped chives for garnish (optional)
Instructions
Preparation
- Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3″ thick. Slice into 5 mm / 1/5″ strips, discarding any excess fat.
- Sprinkle the beef with a pinch of salt and pepper.
Cooking
- Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet, and quickly spread it with tongs. Leave it untouched for 30 seconds until browned, then turn the beef quickly and let it brown for another 30 seconds. Remove it to a plate.
- Add the remaining 1 tbsp oil and repeat with the rest of the beef.
- Turn the heat down to medium high. Add the butter and let it melt. Then add the onions and cook for 1 minute, followed by the mushrooms. Cook the mushrooms until golden, scraping the bottom of the fry pan to get all the flavorful bits.
- Add the flour and cook, stirring, for 1 minute.
- While stirring, add half the beef broth. Once it is incorporated, add the remaining broth.
- Stir in the sour cream and mustard until well combined, even if it looks a bit split at first. Bring to a simmer and reduce the heat to medium low. Let it thicken to the consistency of pouring cream (3 – 5 minutes), adjusting salt and pepper to taste.
- Add the beef back in, along with any juices from the plate. Simmer for 1 minute, then remove from heat.
- Serve over pasta or egg noodles, sprinkled with chives if desired.
