Beef Stroganoff

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A quick and easy Beef Stroganoff recipe, served with a creamy mushroom and onion sauce which is perfect for weeknights. You can serve Beef Stroganoff with rice or pasta.

beef stroganoff with pasta and herb grinder

Beef Stroganoff Recipe

I have never been a big meat eater, even though there is meat on the table almost every night. If you were to serve me a big bowl of Pho, I’m likely to just eat the noodles; the beef is mostly a distraction.

beef stroganoff with pasta on plate

But upon realising that my occasional consumption of meat is woefully inadequate, I have started to make more serious attempts at including red meat and iron-rich vegetables in our diet.

Beef now features several times a week in our home, and I now make a more concerted effort to eat my portion instead of pushing it to the side of my plate.

beef stroganoff in saucepan

Beef Stroganoff has become a regular dish in our home, for the obvious reason that beef is the hero ingredient, but also 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.

How to Make Beef Stroganoff

I used to make Beef Stroganoff quite frequently, but where the main ingredient was a different variety of mushrooms and the scant amount of beef was mostly to flavour the sauce.

I have had to increase the beef component significantly, but I still like to include a lot of mushrooms and even use the onions as a vegetable in this dish. For me, it’s about having balance – simply adjust the beef stroganoff recipe below to your taste if you prefer more beef or more vegetables in your dish.

Beef Stroganoff is a fairly quick dish to make because you don’t want to overcook the beef, otherwise it will go tough. For that reason, I suggest cooking the beef first in batches, and to then set it aside while you cook the other ingredients and prepare the stroganoff sauce.

Once your stroganoff sauce is ready, you can return the meat to the pan to warm through gently before serving.

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.

beef stroganoff with pasta on plate

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.

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.

beef stroganoff with pasta on plate and wooden board

Easy Beef Stroganoff

5 from 6 reviews

A quick and easy Beef Stroganoff recipe, served with a creamy mushroom and onion sauce which is perfect for weeknights. You can serve Beef Stroganoff with rice or pasta.

  • Author: eatlittlebird.com
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6
  • Category: Dinner
  • Cuisine: International

Ingredients

  • 500g (1 lb) beef fillet or rump steak, finely sliced
  • sea salt
  • freshly cracked pepper
  • 4-6 tablespoons butter
  • olive oil
  • 2 large brown onions, thickly sliced
  • 3 garlic cloves, finely chopped
  • 500g (1 lb) white button mushrooms, thickly sliced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1 to 1 1/2 cups crème fraîche or sour cream
  • parsley and/or chives, finely chopped
  • pasta for serving, cooked according to packet instructions

Instructions

  1. Lightly season the beef with some sea salt and freshly cracked pepper.
  2. Heat a few tablespoons of butter in a large saucepan over high heat, together with a bit of olive oil to stop the butter from burning.
  3. Sear the beef in batches, being careful not to overcrowd the pan. Add more butter and oil as necessary. Once the beef is mostly cooked and golden in places (it does not need to be fully cooked through at this stage), use a slotted spoon to remove the beef to a bowl.
  4. Add more butter and oil to the pan.
  5. Sauté the onions and garlic until they have softened slightly.
  6. Add the mushrooms and cook until they start to soften and release some liquid.
  7. Stir in the mustard and paprika.
  8. Turn the heat down to medium.
  9. Stir in most of the crème fraîche or sour cream. Let everything bubble away gently until the sauce thickens slightly. If you want to create more sauce, you can add a touch of boiling water and/or more crème fraîche or sour cream. It is important that the sauce is of the right taste and consistency before you add the beef in the next step. Keep in mind that you want enough sauce to also coat the pasta later.
  10. Return the beef to the pan, together with any juices that have collected in the bowl.
  11. Mix everything together and taste for seasoning. Just be careful not to cook the sauce for too long on the stove as you don’t want to overcook the beef.
  12. Stir the cooked pasta through the sauce and make sure the pasta is fully coated.
  13. Garnish with chopped parsley and/or chives before serving.

Kitchen Notes

When making this dish, try not to overcook the beef, otherwise it will go tough.

I like to serve this dish with tagliatelle or fettuccine.

VARIATIONS
While it is not traditional, I sometimes like to sneak some greens into this dish to make it a bit more substantial. I often add some sliced green beans with the onions and garlic, and cook them until they are just tender but still crisp.

SHORT-CUTS
To get dinner on the table faster, I recommend using pre-sliced fresh mushrooms in this recipe.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Serves 4 to 6
  • Calories: 363
  • Sugar: 4.1g
  • Sodium: 346.4mg
  • Fat: 25.2g
  • Carbohydrates: 11.5g
  • Fiber: 1.9g
  • Protein: 25.3g
  • Cholesterol: 87.9mg

Did you make this recipe?

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14 comments on “Beef Stroganoff

  1. […] she showed me how to do it. If you want to try out this perfect winter dish you can find a recipe for Beef Stroganoff on the blog of Eat Little […]

    Reply
  2. Beef stroganoff is one of my favourite dishes. Yours looks so creamy and delicious, I might just have to add it to the meal plan for this week especially as it is so quick and easy to make!

    Reply
  3. Emma 7 March 2018

    I love that you’ve finely sliced your beef – it sounds silly but my biggest complaint about stroganoff is the big hunks of meat – I don’t know why I hadn’t thought to just shave it into moreish slithers before!

    Reply
  4. Sarah 7 March 2018

    MY boyfriend loves pasta dishes and I’m always looking for new ways to make it for him….and this is perfect! He’ll love these flavors, it sounds absolutely delicious!!

    Reply
  5. Natalie 7 March 2018

    I love beef stroganof! It’s a childhood classic for me and reminds me of my grandmother. This looks so delicious and I have to try this recipe soon! It’s been a long while since I had it 🙂

    Reply
  6. Dannii 7 March 2018

    This is one of my favourite comfort foods. My orents used to make it for us all the time when we were kids.

    Reply
  7. HL Vietnam 5 April 2018

    I tried cooking this for my parents anniversary and I can safely say that it went pretty well. Though, I must say that it’s not as aesthetically pleasant to the eyes just like on your pictures but I’m glad that my parents liked it. I guess I just need to work hard on my food presentation. hehe

    Reply
    • Tarny 5 April 2018

      So glad you all enjoyed this recipe! P.S. When it comes to “brown” food, a bit of parsley or other green herbs for garnish usually does the trick 😉

      Reply
  8. Julia 16 April 2018

    mmm…this looks delicious. I️ just drooled. I need to try this! I’ve never had anything like this. Looks good!

    Reply
  9. Lee 21 July 2018

    Just made it… family loved it thanks

    Reply
  10. […] Beef Stroganoff from Eat, Little […]

    Reply
  11. Lynne 19 August 2018

    I’m not a beef eater so replaced beef with pork fillet, and a little dash of brandy, and it was absolutely perfect.

    Reply
    • Eat, Little Bird 24 August 2018

      Hi Lynne,
      That’s wonderful to know that this recipe worked well with pork fillet. I must try that myself soon! Sounds so delicious.

      Reply

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