If you’re craving a cozy, creamy classic that just hits the spot every single time, you’ve got to try this Beef Stroganoff Recipe with Mushrooms Recipe. It’s one of those dishes I turn to when I want a quick but impressive meal that tastes like it took hours. The savory beef and tender mushrooms swimming in a luscious sauce—trust me, your whole family will go crazy for it. Keep reading because I’m sharing all my best tips to help you nail it perfectly!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a delicious dinner on the table in under 30 minutes—perfect for busy weeknights.
- Tender Beef Every Time: The secret to perfectly cooked steak strips is a fast sear, and I’ll show you how.
- Rich, Creamy Sauce: Combining sour cream and Dijon mustard creates a tangy depth that balances the earthy mushrooms.
- Family Favorite: My family begs me to make this, and I love how versatile it is for pairing with noodles, rice, or even mashed potatoes.
Ingredients You’ll Need
Each ingredient in this Beef Stroganoff Recipe with Mushrooms Recipe plays a part in building those beautiful layers of flavor—nothing fancy but everything intentional. When I shop for this, I always pick fresh mushrooms and a good quality steak to make sure the dish shines.
- Scotch fillet steak / boneless rib eye: This cut stays tender and juicy, ideal for quick cooking; trimming excess fat helps with texture.
- Vegetable oil: Use a neutral oil to get a nice sear on the beef without burning.
- Onion: Adds sweetness and depth when softened with the mushrooms.
- Mushrooms: Choose firm, fresh mushrooms sliced thick enough to hold their bite.
- Butter: Helps get those veggies beautifully golden and adds richness to the sauce.
- Flour: This thickens the sauce; I stick with plain flour but cornstarch works if you want gluten-free.
- Beef broth: Go for low sodium so you can control the saltiness better.
- Dijon mustard: Gives a nice tangy kick that cuts through the creaminess.
- Sour cream: The secret to that velvety texture, added at the end to prevent curdling.
- Salt and pepper: To season perfectly and bring everything together.
- Pasta or egg noodles: My go-to carbs for soaking up that amazing sauce.
- Chopped chives (optional): A fresh, colorful garnish you’ll love.
Variations
I love making this recipe my own depending on what’s in season or what my family’s mood is. Don’t be afraid to put your twist on this Beef Stroganoff Recipe with Mushrooms Recipe—you’ll discover new favorites!
- Mushroom Mix-Up: Sometimes I swap out regular mushrooms for a mix of cremini and shiitake to add extra depth.
- Protein Swap: If beef isn’t your thing, pork tenderloin works beautifully and cooks just as fast.
- Make It Dairy-Free: Use coconut cream instead of sour cream for a luscious, dairy-free version.
- Gluten-Free Sauce: Replace flour with cornstarch to keep things safe and still thick and creamy.
How to Make Beef Stroganoff Recipe with Mushrooms Recipe
Step 1: Prep and Slice Your Steak
First things first: tenderizing and slicing your steak right is key. I like to gently flatten the steak using my fist or a rolling pin until it’s about 3/4 cm thick. Then I slice it into thin strips about 5mm wide—cutting the longer strips in half so they’re easier to eat. Remember to sprinkle with salt and pepper just before cooking to season the beef.
Step 2: Sear the Beef Quickly Over High Heat
Heat 1 tablespoon of vegetable oil in a large skillet on high. You want a really hot pan to get that beautiful brown crust fast, which locks in flavor and juices. Spread half your beef strips in a single layer and leave them alone for 30 seconds to sear. Then quickly flip and sear the other side for another 30 seconds. It’s okay if they’re still a bit pink inside— they’ll cook more later. Remove to a plate and repeat with the remaining beef.
Step 3: Cook Onion and Mushrooms Until Golden
Turn the heat down to medium-high. Add butter to the skillet and let it melt, then toss in the onions. After a minute, add the mushrooms and cook until they’re nice and golden brown. Use your spatula to scrape up those brown bits stuck to the pan—they’re packed with flavor and make the sauce irresistible.
Step 4: Build the Sauce
Sprinkle the flour over the mushrooms and onions and stir it in well, cooking for about 1 minute. Gradually pour in half the beef broth while stirring to avoid lumps, then add the rest of the broth. This slow addition helps the sauce thicken smoothly. Stir in the Dijon mustard and sour cream—don’t worry if it looks a bit separated; it will come together as it heats gently.
Step 5: Finish With Beef and Season to Taste
Bring the sauce to a simmer, then lower the heat and let it thicken to a creamy pourable consistency—this usually takes 3 to 5 minutes. Taste and adjust salt and pepper as needed. Finally, add the beef strips and any juices back into the skillet, warming everything through for just 1 minute before taking the pan off the heat (this prevents overcooking the tender beef).
Pro Tips for Making Beef Stroganoff Recipe with Mushrooms Recipe
- Fast Searing: Don’t overcrowd the pan when browning the beef; it steams instead of sears, losing that wonderful crust.
- Keep it Creamy: Add sour cream last and off the heat as much as possible to avoid curdling.
- Use Fresh Mushrooms: They hold texture much better and give the sauce an earthy aroma that’s irreplaceable.
- Sauce Thickness: Adjust with a little water if it gets too thick, but never simmer the beef in the sauce to avoid toughening it.
How to Serve Beef Stroganoff Recipe with Mushrooms Recipe
Garnishes
I love finishing this stroganoff with a sprinkling of fresh chopped chives. They add a lovely pop of color and a subtle onion flavor that brightens each bite. Sometimes I’ll add a dollop of extra sour cream on top for an indulgent, creamy touch that everyone asks for.
Side Dishes
This dish is classic served over egg noodles, but I often switch it up with buttered short pasta shapes because they hold the sauce so well. Mashed potatoes or creamy polenta are also fantastic alternatives for soaking up every last bit of the silky sauce.
Creative Ways to Present
For special occasions, I like serving beef stroganoff in individual shallow bowls with a light dusting of smoked paprika on top for that extra wow factor. Or sometimes I layer it over wild mushroom risotto for a decadent twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for 3 to 4 days. When I reheat, I find gently warming it on stovetop with a splash of broth helps maintain the sauce’s creaminess perfectly.
Freezing
This Beef Stroganoff Recipe with Mushrooms Recipe freezes well if you want to batch cook. Just cool completely before portioning into freezer-safe containers. I recommend freezing without the noodles to keep textures pleasant when reheated.
Reheating
To reheat, I thaw the stroganoff in the fridge overnight, then warm slowly on the stovetop with a little broth or water, stirring gently to bring back that silky texture. Avoid microwave reheating if you can; it tends to break the sauce.
FAQs
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What cut of beef is best for beef stroganoff?
I recommend tender cuts like boneless rib eye (scotch fillet), sirloin, or beef tenderloin because they cook quickly and stay tender. Avoid tougher cuts like round steak unless you plan to tenderize them beforehand.
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Can I use other types of mushrooms in this recipe?
Absolutely! A mix of cremini, shiitake, or even portobello mushrooms works beautifully and adds extra flavor and texture dimensions.
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How do I prevent the sour cream from curdling?
Stir in sour cream off the heat or on very low heat near the end of cooking. Avoid boiling the sauce once sour cream is added to keep it smooth and creamy.
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What can I serve with beef stroganoff besides noodles?
Mashed potatoes, rice, or creamy polenta are excellent alternatives that soak up the sauce nicely and make hearty accompaniments.
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Can I make beef stroganoff ahead of time?
Yes! You can prepare it a day ahead and reheat gently before serving. Just be careful not to overcook the beef when reheating.
Final Thoughts
This Beef Stroganoff Recipe with Mushrooms Recipe holds a special place in my kitchen because it’s both comforting and impressive without any fuss. I love how versatile it is—whether you’re cooking for family or guests, it feels special yet so easy to pull off. Give it a try soon—I promise you’ll be adding this to your regular dinner rotation just like I have!
Print
Beef Stroganoff Recipe with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main
- Method: Frying
- Cuisine: Russian, Western
Description
Classic Beef Stroganoff is a creamy, savory Russian dish featuring tender strips of rib eye steak cooked with mushrooms and onions in a rich sour cream sauce, served over pasta or egg noodles. This comforting and flavorful recipe is perfect for a hearty weeknight dinner.
Ingredients
Beef Stroganoff
- 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
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped chives, for garnish (optional)
Instructions
- Prepare the beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4cm (1/3 inch) thick. Slice into 5mm (1/5 inch) strips, cutting longer strips in half and discarding excess fat. Sprinkle with a pinch of salt and pepper.
- Brown the beef: Heat 1 tbsp of vegetable oil in a large skillet over high heat. Scatter half the beef in the skillet, spreading it quickly with tongs. Leave untouched for 30 seconds to brown, then quickly turn the beef and brown the other side for 30 seconds. Remove the beef onto a plate immediately. Repeat with remaining 1 tbsp oil and the rest of the beef strips.
- Sauté onions and mushrooms: Reduce heat to medium-high. Add butter to the skillet and melt. Add sliced onions and cook for 1 minute, then add mushrooms. Cook mushrooms until golden, scraping the bottom of the pan to release all the flavorful browned bits.
- Make the sauce base: Sprinkle flour over the vegetables and cook while stirring for 1 minute. Gradually add half of the beef broth while stirring, then add the remaining broth. Stir to combine.
- Add sour cream and mustard: Stir in sour cream and Dijon mustard until incorporated. The mixture may look split, but it will unify as it heats.
- Simmer the sauce: Bring to a simmer, then reduce heat to medium-low. Let the sauce thicken to the consistency of pouring cream (about 3–5 minutes). Season with salt and pepper to taste.
- Combine beef and finish: Return the browned beef and any plate juices to the skillet. Simmer for 1 minute, then promptly remove from heat to avoid overcooking the beef.
- Serve: Serve the beef stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired.
Notes
- Best beef cuts for stroganoff include boneless rib eye (scotch fillet), boneless sirloin, sirloin steak tips, and beef tenderloin. Avoid tougher cuts like round steak, skirt, flat iron, and hanger steak. Pork can be used for a variation.
- For tenderizing economical beef cuts, use velveting, a Chinese method that improves texture significantly.
- Flour can be plain all-purpose or substitute 1 tbsp cornstarch for a gluten-free sauce.
- Serve with short pastas, mashed potatoes, rice, or polenta – anything that can soak up the sauce well.
- If sauce is too thick, thin with a little water. Do not over-simmer after adding beef to avoid toughening the meat.
- Store leftovers in the fridge for 3 to 4 days or freeze. Thaw fully and reheat gently to avoid overcooking beef.
- Nutritional info is based on 5 servings and excludes the pasta.
Nutrition
- Serving Size: 1/5 recipe without pasta
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
