Beef Stroganoff – a classic family favorite dinner made with perfectly seared beef strips smothered in a rich, creamy mushroom gravy. Incredible dinner in just less than an hour!

Our quest for family easy recipes never stops! And today’s recipe is something that you would want to pass down from generation to generation. A delicious beef dish that can be served in various ways and still deliver great satisfaction.

What is Beef Stroganoff?

Beef Stroganoff  or Beef Stroganov (okay, say that in a sexy Russian accent 😉 ) is a Russian dish made of sauteed pieces of beef served in a rich sauce with sour cream. It has become widely popular around the world and prepared in various different ways. Others have the beef in cubes instead of strips while some vary the  seasonings used.

But my favorite version of them is this American version with strips of beef steak in a creamy mushroom brown gravy served on top of egg noodles.

What Cut of Beef is Best For Stroganoff?

The secret to a perfect Beef Stroganoff lies all in the meat selection. It has to be a quick cooking, juicy and tender beef at the same time. I can’t stress enough how important it is to have a good quality meat for this recipe. To make the best version of this, you can use:

• boneless beef sirloin steak (my top pick)
• boneless rib eye
• sirloin steak tips
• beef tenderloin

The reason behind my choice of meat is that Beef Stroganoff starts off by cooking the beef quickly in a medium-high heat (think of a stir-fry beef, sort of…) for just around 3-5 minutes. Thus, you have to stay away from tougher cuts of beef.

What is Stroganoff Sauce Made Of?

Traditionally, Beef Stroganoff sauce is made with prepared mustard and broth and finished off with a small amount of smetana (Russian for sour cream). As you can see, theirs doesn’t include mushrooms or onions at all.

But that’s not our case here for today.

In this version of Beef Stroganoff, you’ll find yourself in awe of the rich, creamy mushroom and beef broth gravy with Dijon mustard, sour cream and Worcestershire sauce, then thickened with flour. Aside from onions, I also use thyme and bay leaf to take the fragrance a notch higher.

If you think adding wine is essential, then by all means, please do so. Don’t forget to reduce the amount of beef broth by a 1/4 cup since you are to adding wine. Make sure that you use a larger skillet for this recipe which is good for browning the beef and sauce reduction.

Can I Freeze Beef Stroganoff?

Oh yes, you can. You can make the this Bee Stroganoff ahead of time and freeze. Just let it cool down first before transferring it to a freezer-friendly container and freeze for up to 3 months. You can also place it in the fridge for 3-4 days. When ready to serve, thaw in the fridge overnight and reheat.

What to Serve With Beef Stroganoff?

Ahhh. That’s what I love most about this dish. You can simply serve it with warm rice, noodles, pasta or even with mashed potatoes. Crisp salads and steamed veggies also makes a great pair for this rich dish. For those who love to pair this with bread, crusty bread or garlic bread are great options to go along with Beef Stroganoff. I could just go on and on – that’s what I’m referring to when I say this one here is so versatile!

More Incredible Beef Recipes

• Mongolian Beef
• Beef Barley Soup
• Beef Broccoli Stir Fry
• Braised Short Ribs
• Pepper Steak

Enjoy!

Tips and Notes:

1. Beef Stroganoff is best made with a good quality quick cooking beef that cooks quickly.
2. Use a large skillet for browning the steak because they are good for beef browning and sauce reduction.
3. You can add ¼ cup of wine if desired. Make sure to reduce the amount of broth by ¼ cup if adding wine.

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Beef Stroganoff

Beef Stroganoff - a classic family favorite dinner made with perfectly seared beef strips smothered in a rich, creamy mushroom gravy. Incredible dinner in just less than an hour!

5 from 5 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Russian

Servings 4 - 5

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Ingredients

• ▢ 1½ pound (680 g) beef sirloin steak, ⅓ inch thick
• ▢ Salt and pepper, to taste
• ▢ 1 tablespoon (14 ml) oil
• ▢ 2 tablespoons (28 g) unsalted butter
• ▢ 8 ounces (227 g) mushrooms, ½-inch thick slices
• ▢ 1 cup (115 g) onion, diced
• ▢ 1 tablespoon (8 g) garlic, minced
• ▢ 1 teaspoon (1 g) fresh thyme
• ▢ 1 bay leaf
• ▢ 2 tablespoons (20 g) all-purpose flour
• ▢ 2 cups (480 ml) beef broth
• ▢ 1 tablespoon (17 g) Worcestershire sauce
• ▢ 1 teaspoon (2 g) paprika
• ▢ 1 teaspoon (5 g) Dijon mustard
• ▢ ½-¾ cup sour cream
• ▢ 1 teaspoon (5 g) salt
• ▢ 1 teaspoon (2 g) freshly ground black pepper
• ▢ 2 tablespoons (8 g) fresh parsley, chopped

Instructions

• Wash then pat dry the steak with a paper towel. Take out excess fat from the beef and pound it to ⅓-inch thick using a meat mallet or a rolling pin. Slice the beef into tiny strips (slice across the grains) and season the steak with salt and pepper to taste.
• Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add beef strips to the pan in a single layer and pan fry meat until all sides are well brown; stirring frequently for about 3-5 minutes. You may do this in batches to avoid overcrowding the pan.
  
• Take out the steak from the skillet and set aside.
  
• Melt 1-2 tablespoons of butter over medium heat, add in mushroom and sauté until golden brown for about 7 to 10 minutes until all the liquid released have evaporated, stirring occasionally. Remove mushroom from skillet and set aside.
  
• Add the remaining butter to the pan and let it melt, then add onions, garlic, thyme and bay leaf. Cook stirring for a minute until onions are softened and translucent. Sprinkle in flour and cook for another minute stirring frequently to avoid burns.
  
• Turn the heat to low and whisk in the beef broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.
  
• Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.
  
• Return the mushroom and steak to the skillet including all the juice on the plate of steak, simmer again for 2-3 minutes then take pan off heat.
• Sprinkle Stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.

Tips & Notes:

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 400g| Calories: 357kcal (18%)| Carbohydrates: 40g (13%)| Protein: 30g (60%)| Fat: 10g (15%)| Cholesterol: 115mg (38%)| Sodium: 231mg (10%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Calcium: 58mg (6%)| Iron: 3.9mg (22%)

Author: Imma

Course: Main

Cuisine: Russian

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How To Make Beef Stroganoff

Wash then pat dry the steak with a paper towel. Take out excess fat from the beef and pound it to 1/3 inch thick using a meat mallet or a rolling pin. Slice the beef into tiny strips (slice across the grains), season steak with salt and pepper to taste. Place a 12-inch non-stick skillet over medium-high heat, then add oil.

 When oil sizzles, add beef strips to the pan in a single layer and pan fry meat until all sides are well brown; stirring frequently for about 3-5 minutes. You may do this in batches to avoid overcrowding the pan. Take out the steak from the skillet and set aside. Melt 1-2 tablespoons of butter over medium heat, add in mushroom and sauté until golden brown for about 7 to 10 minutes until all the liquid released have evaporated, stirring occasionally. Remove mushroom from skillet and set aside.

How to Make Stroganoff Sauce

Add the remaining butter to the pan and let it melt, then add onions, garlic, thyme and bay leaf. Cook stirring for a minute until onions are softened and translucent.

Sprinkle in flour and cook for another minute stirring frequently to avoid burns. Turn the heat to low and whisk in the beef broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.

Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste. Return the mushroom and steak to the skillet including all the juice on the plate of steak, simmer again for 2-3 minutes then take pan off heat. Sprinkle Stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.