Gluten FreeSugar FreeQuick

Easy Beef Stroganoff

5 from 7 reviews

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



  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.
  4. 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.
  5. Add more butter and oil to the pan.
  6. Sauté the onions and garlic until they have softened slightly.
  7. Add the mushrooms and cook until they start to soften and release some liquid.
  8. Stir in the mustard and paprika.
  9. Turn the heat down to medium.
  10. 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.
  11. Return the beef to the pan, together with any juices that have collected in the bowl.
  12. 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.
  13. If serving with pasta, stir the cooked pasta through the sauce and make sure the pasta is fully coated.
  14. 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.

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 or snap peas with the onions and garlic, and cook them until they are just tender but still crisp.

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

I like to serve this dish with tagliatelle or fettuccine, or bow-tie pasta for the children.

Make this dish gluten-free by serving it with steamed Basmati rice.

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