Beef Stroganoff


A quick and easy Beef Stroganoff with a creamy mushroom and onion sauce.

beef stroganoff with pasta and herb grinder

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.

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.

beef stroganoff with pasta on plate

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.

Speaking of pasta, my family loves to eat Beef Stroganoff with lots of tagliatelle or fettuccine, although it is equally delicious with a bowl of steamed Basmati rice.

beef stroganoff with pasta on plate and wooden board

Easy Beef Stroganoff

beef stroganoff on plate

5 from 4 reviews

A quick and easy Beef Stroganoff with a creamy mushroom and onion sauce.

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6


  • 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


  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

  1. When making this dish, try not to overcook the beef, otherwise it will go tough.
  2. I like to serve this dish with tagliatelle or fettuccine.


  • 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?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird


  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 […]

  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!

  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!

  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!!

  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 🙂

  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.


Leave a Reply

Your email address will not be published. Required fields are marked *