Best Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a classic, creamy dish that combines tender strips of beef with savory mushrooms and onions in a rich sauce. This recipe is quick to prepare and perfect for a comforting weeknight dinner. Serve it over mashed potatoes or rice for a satisfying meal.

Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 1 onion, thinly sliced
• 225g (1/2 lb) crimini or chestnut mushrooms, sliced
• 450g (1 lb) beef steak (sirloin recommended), cut into strips
• 60ml (1/4 cup) brandy
• Salt, to taste
• Freshly ground pepper, to taste
• 125ml (1/2 cup) beef stock
• 1 bay leaf
• 1 tsp whole grain mustard
• 250ml (1 cup) full fat crème fraîche or sour cream
• 3-4 sprigs flat-leaf parsley, chopped

Instructions

1. Step 1: Heat the oil and butter in a heavy skillet over medium-low heat. Add the sliced onions and mushrooms and cook gently for 7 to 10 minutes until soft. Remove from the pan and set aside.
2. Step 2: Increase the heat to high, then add the beef strips to the same skillet. Quickly fry for 3 to 5 minutes until browned but not overcooked.
3. Step 3: Pour in the brandy and cook until the alcohol burns off. Add the beef stock, mustard, bay leaf, salt, and pepper. Use a spatula to scrape the bottom of the pan, loosening any browned bits for extra flavor.
4. Step 4: Return the cooked mushrooms and onions to the pan. Cook together for 3 minutes until heated through and bubbling.
5. Step 5: Reduce the heat to low and stir in the crème fraîche or sour cream gently to prevent splitting. Sprinkle with chopped parsley and remove from heat.
6. Step 6: Serve immediately over mashed potatoes or rice for a comforting and delicious meal.

Tips & Variations

• Use sirloin or ribeye for the best texture and flavor in your beef strips.
• Substitute crème fraîche with sour cream or Greek yogurt for a lighter sauce, but add it at low heat to avoid curdling.
• For extra richness, stir in a teaspoon of Dijon mustard along with the whole grain mustard.
• Add a splash of Worcestershire sauce or soy sauce for deeper umami notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to prevent the sauce from separating, adding a splash of beef stock or water if it thickens too much. Beef Stroganoff is best enjoyed fresh but can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use other tender cuts like ribeye or tenderloin. Avoid tougher cuts unless you plan to cook the beef slowly to tenderize it.

What can I serve with beef stroganoff?

Traditional accompaniments include mashed potatoes, egg noodles, or steamed rice. You can also serve it with crusty bread to soak up the creamy sauce.

Best Beef Stroganoff Recipe

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★★★★★

4.7 from 95 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This classic Beef Stroganoff recipe features tender strips of sirloin steak and sautéed mushrooms in a rich, creamy brandy and mustard sauce, finished with fresh parsley. Ready in just 30 minutes, it’s perfect for a comforting, flavorful weeknight dinner served with mashed potatoes or rice.

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Ingredients

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Main Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 1 onion, thinly sliced
• 225g (1/2 lb) crimini or chestnut mushrooms, sliced
• 450g (1 lb) beef sirloin steak, cut into strips
• 60ml (1/4 cup) brandy
• Salt, to taste
• Freshly ground pepper, to taste
• 125ml (1/2 cup) beef stock
• 1 bay leaf
• 1 tsp whole grain mustard
• 250ml (1 cup) full fat crème fraîche or sour cream
• 3–4 sprigs flat-leaf parsley, chopped

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Instructions

1. Sauté Vegetables: Heat oil and butter in a heavy skillet over medium-low heat. Add the sliced onions and mushrooms and cook gently for 7-10 minutes until soft and caramelized. Remove them from the pan and set aside.
2. Cook the Beef: Using the same skillet, increase the heat to high and add the beef strips. Quickly fry them for 3-5 minutes until browned on all sides but still tender.
3. Deglaze and Flavor: Pour in the brandy and cook until the alcohol burns off. Add the beef stock, whole grain mustard, bay leaf, salt, and freshly ground pepper. Scrape the bottom of the pan with a spatula to lift all the flavorful browned bits, which will enrich the sauce.
4. Combine and Heat Through: Return the sautéed onions and mushrooms to the pan. Cook for an additional 3 minutes until everything is heated through and the sauce is bubbling.
5. Finish with Cream: Reduce the heat to low and gently stir in the crème fraîche or sour cream to prevent curdling. Remove from heat immediately once combined.
6. Garnish and Serve: Sprinkle chopped parsley on top and serve the stroganoff hot with mashed potatoes or rice for a hearty meal.

Notes

• To avoid the sauce splitting, add the crème fraîche or sour cream over low heat and do not boil after adding.
• You can substitute sirloin with ribeye or flank steak for variation.
• For a richer flavor, use homemade beef stock if available.
• Brandy can be replaced with dry white wine if preferred.
• Serve with egg noodles if you want a traditional Stroganoff accompaniment.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Russian

Keywords: Beef Stroganoff, creamy beef recipe, mushroom beef skillet, quick dinner, Russian cuisine, sirloin beef stroganoff