Description
This classic Beef Stroganoff recipe features tender strips of rib eye steak cooked quickly in a creamy mushroom and onion sauce, enriched with sour cream and mustard. Perfectly paired with pasta or egg noodles, this dish delivers rich Russian-inspired flavors in a comforting and satisfying meal that can be prepared in just 30 minutes.
Ingredients
Scale
Beef Stroganoff
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (all purpose) or 1 tbsp cornstarch for gluten free
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper to taste
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prepare the beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4cm (1/3 inch) thickness. Slice into 5mm (1/5 inch) strips, cutting longer pieces in half, and discard any excess fat. Season lightly with salt and pepper.
- Brown the beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef strips in the pan and quickly spread them out using tongs. Leave untouched for 30 seconds to brown, then turn quickly and brown the other side for 30 seconds. Remove the beef immediately to a plate. Repeat this process with the remaining oil and beef. Don’t worry if the beef is rare inside at this stage.
- Sauté onions and mushrooms: Reduce heat to medium-high and add butter to the skillet. Once melted, add the sliced onions and cook for one minute. Then add the mushrooms and cook until they become golden, stirring occasionally. Scrape the bottom of the skillet to incorporate the flavorful browned bits into the dish.
- Make the sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for one minute to eliminate raw flour taste. Slowly add half the beef broth while stirring to create a smooth mixture, then add the remaining broth. Stir well.
- Add sour cream and mustard: Stir in the sour cream and Dijon mustard until incorporated. The sauce may look slightly separated but will smooth out as it heats. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 3 to 5 minutes until the sauce thickens to a creamy, pourable consistency. Adjust salt and pepper to taste.
- Combine beef and sauce: Return the browned beef strips and any accumulated juices on the plate to the skillet. Simmer for just 1 minute to warm through but avoid further thickening or overcooking the beef. Then remove the skillet from the heat immediately.
- Serve: Serve the stroganoff hot over cooked pasta or egg noodles. Garnish with chopped chives if desired for a fresh color and mild onion flavor.
Notes
- Best cuts of beef for stroganoff include boneless rib eye (scotch fillet), boneless sirloin, sirloin tips, or beef tenderloin. Avoid tougher cuts like round steak, skirt, flat iron, or hanger steak unless tenderized.
- If using economical or tougher beef, consider tenderizing via the Chinese ‘velveting’ technique for improved texture.
- For a gluten-free option, substitute all purpose flour with cornstarch or cornflour.
- This dish pairs well with short pasta shapes, but also works great with mashed potatoes, rice, or polenta to soak up the sauce.
- Do not continue simmering the sauce to thicken after adding the beef to prevent overcooking.
- Leftovers keep well refrigerated for 3-4 days and freeze beautifully. Thaw fully and reheat carefully to avoid overcooking the beef.
Nutrition
- Serving Size: 1 serving (excluding pasta)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
