Description

Classic Beef Stroganoff is a comforting and creamy dish featuring tender strips of seared scotch fillet steak in a rich mushroom and sour cream sauce, served over egg noodles. Ready in under an hour, it offers restaurant-quality flavors using simple, accessible ingredients—perfect for a quick weeknight dinner that feels special.

Ingredients

Scale

For the beef:

1.2 lb scotch fillet steak (cut into strips)
2 tbsp vegetable oil (or any neutral oil)
salt to taste
black pepper to taste (freshly ground preferred)

For the sauce:

1 large onion (thinly sliced)
10 oz mushrooms (sliced)
2 cups beef broth
2 tbsp flour (preferably King Arthur)
3 tbsp butter (Kerrygold recommended for richness)
2/3 cup sour cream (room temperature to prevent curdling)
1 tbsp Dijon mustard

For serving:

10 oz pasta (egg noodles recommended)
chopped fresh chives (for garnish)

Instructions

Prepare the Beef and Aromatics: Thinly slice the large onion and mushrooms. Flatten the scotch fillet steak to about 3/4cm thick, then slice into 5mm strips against the grain. Season the beef generously with salt and freshly ground black pepper. Having all ingredients prepped ensures a smooth cooking process.
Sear the Beef and Sauté Vegetables: Heat half of the vegetable oil in a large skillet over high heat. Sear half of the beef strips for about 30 seconds per side until nicely browned, then remove to a plate. Repeat with remaining beef and second tablespoon of oil, avoiding overcrowding to ensure a proper sear. After all beef is seared, reduce heat to medium-high, add butter, cook onions for 1 minute, then add mushrooms and sauté until golden brown, about 5-7 minutes.
Build the Stroganoff Sauce: Sprinkle flour over the sautéed onions and mushrooms, stirring continuously for 1 minute to cook out raw flour taste. Gradually add beef broth in two parts, stirring after each addition to create a smooth sauce. Bring to a gentle simmer and thicken over 3-5 minutes. Remove from heat or reduce to low, then stir in room temperature sour cream and Dijon mustard to avoid curdling.
Cook Pasta and Finish the Dish: While the sauce simmers, cook pasta according to package directions (egg noodles preferred). Once sauce is thickened and pasta nearly done, return seared beef strips along with any juices to the skillet. Simmer 1 more minute to warm beef without overcooking, then remove from heat. Adjust seasoning with salt and pepper as needed.
Serve and Garnish: Serve stroganoff generously over hot cooked pasta. Garnish with freshly chopped chives to add brightness, color, and a fresh herbal note.

Notes

Use tender cuts of beef like scotch fillet, sirloin, or tenderloin for best results.
Slice beef against the grain for tenderness and easy eating.
Do not overcrowd the pan when searing beef to avoid steaming instead of browning.
Cook mushrooms in batches if needed to ensure they brown properly for better flavor.
Add sour cream off the heat or on low to prevent curdling and maintain a creamy sauce.
Store stroganoff sauce and pasta separately in airtight containers for up to 3 days to avoid mushy noodles.
Freeze sauce (without pasta) up to 3 months; freshly cook pasta when reheating.
Reheat gently on stove or microwave at low power, stirring frequently to prevent separation.
Substitutions: Greek yogurt or crème fraîche for sour cream; chicken broth or broth plus red wine for beef broth; different mushroom varieties can be used; pasta alternatives include fettuccine, pappardelle, rice, or mashed potatoes for serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian

Keywords: beef stroganoff, mushroom stroganoff, classic stroganoff, creamy beef stroganoff, quick dinner, dinner recipe, stovetop meal, comfort food, sour cream sauce, egg noodles