Beef Stroganoff

A quick and easy Beef Stroganoff recipe, served with a creamy mushroom and onion sauce which is perfect for weeknights. Recipe with step-by-step photos.

Beef Stroganoff Recipe

Beef Stroganoff has become a regular dish in our home, primarily because it is a fabulously fast and delicious dish to make during the busy week.

Here is my easy Beef Stroganoff recipe which I love to make for my family.

What Cut of Meat to Use for Beef Stroganoff?

In Switzerland, the cut of meat I use for a Beef Stroganoff is called entrecôte, which I believe is called ribeye or Scotch fillet in other countries. You could even use the more expensive beef fillet for this dish.

And the reason why a more expensive cut of meat is desirable in a Beef Stroganoff is because the meat needs to be cooked for only a few minutes, and you want a cut which is meltingly tender to go with the soft mushrooms and pasta.

What to Serve with Beef Stroganoff?

My family loves to eat Beef Stroganoff with lots of tagliatelle or fettuccine, although you could also serve Beef Stroganoff with rice (I think Basmati rice is best here) or mashed potatoes.

If you are serving your Beef Stroganoff with pasta, I also recommend stirring the cooked pasta through the sauce so that it has had a chance to absorb the flavours from the sauce, as well as heat up in the process.

As the dish can be quite meat-heavy, unless you add lots of mushrooms like I do, it’s a good idea to serve some steamed greens (like broccoli or beans) alongside.

How to Make Beef Stroganoff

Step 1

Start by searing the beef in a large saucepan. If your pan is a bit small, you may need to do this in batches so that the meat is brown and slightly caramelised.

If you crowd the pan with too much meat at the same time, the meat will instead steam and turn grey.

Use a slotted spoon to remove the meat to a plate.

Step 2

Heat some more butter and oil in the pan, and sauté the onions, garlic and mushrooms until they start to soften.

Add a few pinches of sea salt to help draw the moisture out of the vegetables.

For me, a good Beef Stroganoff must have a flavoursome sauce which is generous with mushrooms and onions. If you are not a fan of mushrooms, simply reduce the quantities stated below in the recipe.

Step 3

Then add the sour cream, mustard and paprika. Let the mixture simmer gently for a few minutes.

Taste for seasoning and maybe even add a dash of hot water if you want more stroganoff sauce.

Step 4

Once you are happy with the seasoning, return the beef to the pan to warm it through the stroganoff sauce.

Garnish with chopped herbs and serve hot.

This is a recipe which you can easily tweak to your liking – simply adjust the beef stroganoff recipe below to your taste if you prefer more beef or more vegetables in your dish.

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Update

This recipe was first published on 7 March 2018. It has been updated with new photos and more comprehensive recipe notes.