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
Scale
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
