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Beef Stroganoff

Featured in Delicious Main Dish Recipes for Every Occasion.

Craving tender beef in an ultra-rich mushroom cream? This recipe is done in 30 minutes. The secret? Briefly sear the beef and add it to a tangy, thickened sauce for amazing flavor!

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Updated on Tue, 18 Mar 2025 20:53:00 GMT
A plate of creamy mushroom-covered beef and egg noodles garnished with fresh green onions, ready to enjoy. Pin it
A plate of creamy mushroom-covered beef and egg noodles garnished with fresh green onions, ready to enjoy. | chefmelt.com

I've perfected my grandma's Beef Stroganoff after years of tweaking. Now I can whip up melt-in-your-mouth beef with flavorful mushroom sauce in under 30 minutes. The amazing smells always bring my family to the table in a rush.

What Makes This Dish Special

The magic happens in how you time everything. I've found that quickly searing the beef keeps it super juicy, not tough. Add a creamy mushroom sauce with just enough sour cream tang and you've got comfort food that'll make everyone smile.

Must-Have Components

  • Beef: Go for tenderloin, sirloin or ribeye. Their fat content really bumps up the flavor.
  • Mushrooms: Button ones do the job nicely, but try cremini for extra richness.
  • Sour Cream: Don't skimp with low-fat versions—full fat creates that velvety texture.
  • Beef Broth: This gives you that hearty, meaty background taste.
  • Flour: A small amount thickens without making things gummy.
  • Mustard: Just a dab works wonders for depth.
  • Onions and Garlic: These two start everything off right with their savory punch.

Step-by-Step Method

Step 1: Prepare the Beef
Slice your beef thinly across the grain, blot away moisture and sprinkle generously with salt and pepper.
Step 2: Sear the Beef
Heat your pan until it's super hot then flash-cook the strips for about 30 seconds per side. They should stay pinkish inside when you pull them out.
Step 3: Sauté Mushrooms
Using the same pan, brown your mushrooms, onions and garlic until everything turns golden and fragrant.
Step 4: Make the Sauce
Dust everything with flour, stir well, then gradually add beef broth and mix in mustard. Let it simmer until it gets nice and thick.
Step 5: Finish with Sour Cream
Mix in your sour cream then return beef to the pan. Warm everything through just until beef finishes cooking while staying tender.

Secrets for Juicy Meat

  • Don't cut corners on beef quality—it's worth every penny.
  • Thoroughly patting the meat dry helps you get that tasty brown exterior.
  • Keep an eye on cooking times because nobody wants tough beef.

What to Serve With It

We usually pile this onto egg noodles, but it tastes awesome over mashed potatoes too. Want something lighter? Try cauliflower mash instead. A little fresh parsley on top makes everything look extra appetizing.

Keeping Leftovers

Any extras will stay good in your fridge for up to 4 days. Heat them up slowly so the meat stays tender. You can even stash portions in the freezer for busy nights—just move them to the fridge the night before.

Mix It Up

When money's tight, I sometimes swap in chicken or pork. No sour cream? Greek yogurt works great in a pinch. I also like adding a splash of white wine to the sauce sometimes for extra flavor notes.

Why You'll Love This Stroganoff

This meal always gets rave reviews whether it's just a weeknight dinner or you're feeding friends. In only 30 minutes, you get juicy meat, savory sauce and smiles all around the table. It's my go-to when I want something impressive without spending forever in the kitchen.

Egg noodles covered with tender beef slices and mushrooms in creamy sauce, topped with sour cream and fresh chives. Pin it
Egg noodles covered with tender beef slices and mushrooms in creamy sauce, topped with sour cream and fresh chives. | chefmelt.com

Frequently Asked Questions

→ What type of beef should I pick?

Go for premium, fast-cooking cuts like tenderloin, sirloin, or rib eye. If you're on a tighter budget, use tenderizing techniques for tougher cuts of beef.

→ Why does the beef need to be cooked quickly?

Quick searing locks in the juices! Pink centers are fine – they'll finish cooking later with the sauce.

→ How do I make the sauce thicker?

Add a bit more thickener, but don't let it simmer once the beef is in, or the meat may get tough. Need to thin it out? Just add water.

→ How long can I store leftovers?

This dish will stay good in the fridge for 3 to 4 days and freezes nicely. Just reheat slowly to keep everything tender.

→ What are the best sides?

It's fantastic served with mashed potatoes, rice, polenta, wide pasta, or even egg noodles – anything that can soak up the sauce works great!

Beef Stroganoff

Succulent beef strips paired with a thick mushroom sour cream sauce. A timeless 30-minute meal to brighten up dinner on any day!

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Russian

Yield: 5 Servings (5)

Dietary: Low-Carb

Ingredients

01 600g entrecôte steak or faux-filet.
02 2 tablespoons sunflower oil, divided.
03 One large onion, cut into thin slices.
04 300g of fresh mushrooms, thinly sliced.
05 40g of unsalted butter.
06 2 tablespoons of all-purpose flour.
07 500ml of beef stock.
08 A tablespoon of Dijon mustard.
09 150ml of crème fraîche.
10 Some salt and a little black pepper.
11 250-300g of tagliatelle or egg noodles.
12 Freshly chopped parsley or chives for decoration (if you'd like).

Instructions

Step 01

Pound out the steaks until they're about 3/4cm thick, then cut them into 5mm-wide strips.

Step 02

Lightly sprinkle the beef with salt and black pepper.

Step 03

On high heat, warm half of the oil in a wide skillet. Give half of the beef a quick sear, cooking each side for just about 30 seconds, then set aside on a plate. Repeat with the rest of the oil and meat.

Step 04

Turn the heat down to medium-high. Add the butter to the pan and let it melt. Toss in the onions first and cook for a minute, then mix in the mushrooms until they're a nice golden color.

Step 05

Sprinkle in the flour and stir for about a minute. Slowly add the beef stock while mixing it in thoroughly.

Step 06

Stir in the crème fraîche and Dijon mustard. Let it cook until the sauce thickens and takes on a creamy texture, which should take about 3 to 5 minutes.

Step 07

Add back the beef and all the juices from the plate. Let it heat through for about a minute, but no longer.

Notes

  1. Choosing high-quality beef makes a real difference.
  2. It's fine if the beef is slightly pink after searing.
  3. Don’t let the beef stay in the sauce too long or it’ll overcook.
  4. Cornstarch can replace flour if you want it gluten-free.
  5. Store leftovers in the fridge for 3 to 4 days.
  6. You can freeze it, and it reheats well.
  7. Tastes amazing served with potatoes, rice, or any favorite starch.
  8. Pork works well as a substitute for beef.

Tools You'll Need

  • Wide frying pan or skillet.
  • A rolling pin or meat hammer.
  • Tongs for flipping.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter and crème fraîche).
  • Contains gluten (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 586
  • Total Fat: 44 g
  • Total Carbohydrate: 9 g
  • Protein: 37 g