Tender strips of sirloin beef and mushrooms cooked in a creamy and tasty sauce. This easy and classic beef stroganoff recipe gets a 5-star rating in our household! It’s one of my favourite go-to midweek recipes. It’s tasty and ready in just 30 minutes.
You know, before I stumbled upon the joy of making beef stroganoff from scratch, I was all about those packet mixes. Yeah, guilty as charged! But hey, no shame, right? When you’ve got a hungry family of four to satisfy, convenience is king. And honestly, those packet mixes did the trick pretty well.
But then I discovered the magic of cooking up this simple classic beef stroganoff recipe myself, and let me tell you, it’s a total game-changer. Not only is it waaaay tastier, but it’s surprisingly just as quick to whip up as grabbing that packet mix. So, I’m sharing this upgraded version with you. Trust me, it’s delicious, easy, and sure to become a family favourite in no time!
What cut of beef is best for beef stroganoff?
The best beef cut for beef stroganoff is typically sirloin or tenderloin. These cuts are tender and cook quickly, resulting in juicy, succulent pieces of meat in your stroganoff. However, you can also use other cuts like flank steak or ribeye if that’s what you have available.
If beef isn’t your favourite, no worries at all! You can effortlessly switch it up for pork in your stroganoff recipe. I’ve done it myself when beef wasn’t available, and honestly, the results were just as satisfying. Pork loin is a fantastic choice, delivering tender and flavourful bites that goes perfectly with the creamy mushroomy sauce.
How do you cut a steak for stroganoff?
To slice beef for stroganoff, you’ll want to start with a tender cut like sirloin or tenderloin. First, ensure the beef is at a cool temperature by placing it in the refrigerator for a short while. This makes it easier to slice thinly.
Next, place the beef on a cutting board and identify the direction of the grain—the lines running through the meat. Using a sharp knife, slice the beef thinly against the grain. Slicing against the grain helps break up the muscle fibres, resulting in more tender meat. Try to keep the slices consistent in thickness to ensure even cooking. Aim for slices that are about 1/4 to 1/2 inch thick.
What’s the best type of mushrooms to use for beef stroganoff?
The best type of mushrooms to use for beef stroganoff are typically cremini mushrooms, also known as baby bella mushrooms. They have a robust flavour and meaty texture that pairs well with the beef. However, you can also use white button mushrooms or even wild mushrooms like shiitake or oyster for added depth of flavour. Ultimately, it comes down to personal preference and what’s available to you.
How to make sure your beef for stroganoff is browned perfectly
When sautéing beef for stroganoff, start by preheating a skillet over medium-high heat. Season the beef slices with salt and pepper. Once the skillet is hot, add a small amount of oil or butter. Add the seasoned beef slices in a single layer, ensuring not to overcrowd the pan. Sear the beef for about 1-2 minutes on each side until nicely browned. You don’t have to cook both sides, as it will be cooked when you return it to the pan with the sauce. Remove the beef from the pan and set it aside.
Should beef stroganoff be thick?
Absolutely! A slurry of flour and broth is a fantastic way to thicken up the sauce in beef stroganoff. It adds a nice texture and helps to bind all the flavours together.
In the same pan where you seared the beef, add the onions, and mushrooms, deglaze the pan with a splash of liquid, like beef broth or white wine. This step loosens any flavourful browned bits stuck to the pan, adding depth to the sauce.
Next, reduce the heat and add sour cream. Stir gently to incorporate, being cautious not to let the sauce boil, as it can cause the sour cream to curdle. To thicken the sauce, create a slurry by mixing a tablespoon of flour or cornstarch with a bit of water. Gradually stir this mixture into the sauce and cook for a few minutes until it reaches your desired consistency.
Enhance the sauce with flavourings like Dijon mustard, Worcestershire sauce, garlic, or paprika. These ingredients add complexity and balance to the richness of the sour cream. Taste the sauce and adjust the seasoning with salt and pepper as needed. Fresh herbs like parsley or dill can also be added for a finishing touch.
Can I make beef Stroganoff without the mushrooms?
If you’re looking to substitute mushrooms in a beef stroganoff recipe, you have a few options depending on your taste preferences and dietary restrictions. Here are some alternatives:
Courgettes – Sliced or diced courgettes can provide a similar texture to mushrooms and absorb the flavours of the sauce well. They add a subtle earthiness to the dish.
Aubergine – Cubed or sliced aubergine can be used as a substitute for mushrooms. They have a meaty texture and absorb flavours nicely.
Artichoke Hearts – Canned or jarred artichoke hearts can add a unique flavour and texture to the stroganoff. Slice or chop them and add them to the dish during the cooking process.
Extra Onions – If you enjoy the flavour of onions, you can simply increase the amount of onions in the recipe to replace the mushrooms.
Can I make a vegetarian version of beef stroganoff
If you’re looking for vegetarian alternative to beef stroganoff, there are several options you can consider. Here are some alternatives:
Mushrooms – For a vegetarian or vegan option, you can skip the meat altogether and use additional mushrooms or a variety of other vegetables such as bell peppers, courgette, or eggplant. These mixture of ingredients is perfect for a vegetable stroganoff.
Seitan – Also known as wheat gluten, can be used as a meat substitute in stroganoff. It has a chewy texture and make it a good option for vegan or vegetarian versions of the dish.
You can replace the beef stock and vegetable stock to make a vegetarian version of beef stroganoff.
Easy classic beef stroganoff recipe
This dish requires you to have everything ready to hand. Prepare all your ingredients before making a start.
- To begin, trim any excess fat from the edges of the sirloin steak. Then, using a sharp knife, slice the steak thinly across the grain. Aim for slices that are between 1/4 to 1/2 inch thick. This ensures that the meat will be tender and easy to chew in your stroganoff.
- After slicing the sirloin steak, transfer the slices into a bowl. Season the beef generously with salt and pepper, ensuring that each slice is well coated. Mix the beef slices thoroughly to evenly distribute the seasoning. Then, set the seasoned beef aside while you prepare the other ingredients for your stroganoff.
- Next, thinly slice the onion and mushrooms. Aim for uniform slices to ensure even cooking and a pleasant texture in your stroganoff. Once sliced, set the onion and mushrooms aside.
- Heat a skillet over medium heat until it’s preheated. Add a drizzle of olive oil to the pan, ensuring it’s hot enough before adding the beef strips. You can test the temperature by flicking a drop of water into the pan – if it sizzles and evaporates immediately, the pan is ready. This ensures that the beef will sear properly, locking in juices and developing a flavourful crust.
- Fry the beef slices in batches to prevent overcrowding in the pan. This allows each slice to have enough space to sear properly and develop a golden brown crust. You don’t need to fry them on both sides; once one side is browned to your liking, it’s okay to remove them from the pan and set them aside. This ensures that the beef stays tender and juicy, without overcooking.
- After removing the beef from the pan, add 40g of butter to the same pan where you cooked the beef. If there isn’t enough oil left in the pan, add a small amount of oil to prevent the butter from burning. This combination of butter and oil will create a rich base for sautéing the onions and mushrooms, adding depth to your stroganoff sauce.
- Once the butter is melted and the pan is heated, add the sliced onions. Sauté the onions over medium heat until they become translucent and slightly caramelised, stirring occasionally to ensure even cooking. This process will take approximately 5-7 minutes.
- Add the sliced mushrooms to the pan with the onions, stirring to combine them evenly. Allow the mushrooms to cook for a few minutes until they become soft and tender. This usually takes about 5-6 minutes, during which time the mushrooms will release their moisture and begin to brown slightly. Stirring occasionally helps to ensure that the mushrooms cook evenly and develop a rich flavour.
- Sprinkle 20g of plain flour over the mushrooms and onions in the pan. Stir the mixture continuously for about 30 seconds to a minute, ensuring that the flour is fully incorporated and coats the vegetables evenly. This step helps to thicken the sauce and adds body to the stroganoff, creating a creamy and velvety texture. Be careful not to let the flour burn; you want it to cook just enough to remove the raw taste.
- Pour 300ml of beef stock into the pan with the mushrooms, onions, and flour mixture. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan to incorporate them into the sauce. Allow the mixture to simmer gently for about a minute to thicken slightly.
- After simmering, add 1 teaspoon of mustard to the sauce and stir to incorporate. Then, pour in 100ml of crème fraîche and 1 teaspoon of Worcestershire sauce, stirring well to combine. Let the sauce simmer again for a couple of minutes to allow the flavours to meld and the sauce to thicken further.
- Once the sauce has thickened to your desired consistency, add the fried beef slices back into the pan, along with any accumulated juices. Stir everything together to coat the beef evenly with the sauce, then let it simmer for a final minute or two to heat the beef through.
- Your beef stroganoff is now ready to be served and enjoyed! Adjust the seasoning with salt and pepper if needed, and garnish with chopped parsley or chives.
What to serve with beef stroganoff
Beef stroganoff pairs beautifully with a variety of sides that complement its rich and creamy flavours. Consider serving it with options like fluffy mashed potatoes, buttered egg noodles, or steamed rice or vegetables for a balanced meal.
Alternatively, you could opt for a crisp green salad or crusty bread to round out the dining experience. The key is to choose sides that appeal to your taste and create a satisfying meal alongside the stroganoff.
Easy Classic Beef Stroganoff Recipe
Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Tender strips of sirloin beef and mushrooms cooked in a creamy and tasty sauce. This easy and classic beef stroganoff recipe gets a 5-star rating in our household and it's ready in just 30 minutes!
Ingredients
- 300g sirloin or tenderloin beef
- 200g mushrooms (see notes)
- 1 medium onion sliced
- 350ml beef broth
- 3tbsp olive oil
- 40g butter
- 20g flour
- 1 tsp dijon mustard
- 1tsp Worcestershire sauce
- 100ml crème fraîche
- Salt and pepper
Instructions
- Trim any excess fat or sinew from the edges of the sirloin steak using a sharp knife.
- Next, carefully slice the sirloin steak thinly across the grain into slices that are approximately 1/4 to 1/2 inch thick. Slicing against the grain helps to break up the muscle fibres, resulting in more tender beef slices
- Transfer the sliced beef strips into a mixing bowl. Season them generously with salt and pepper to taste. Make sure to mix the seasoning evenly, coating each strip of beef for uniform flavour. Once seasoned, set the bowl of beef aside while you prepare the other ingredients
- Slice the onion and mushrooms. Aim for uniform slices to ensure even cooking. Once sliced, set the onion and mushrooms aside in separate bowls.
- In a preheated pan, pour a drizzle of olive oil over medium heat. Allow the oil to heat up until it shimmers slightly and moves easily across the pan when tilted.
- Once the oil is hot, you're ready to add the seasoned beef strips to the pan.
- To ensure proper browning and prevent overcrowding in the pan, fry the beef in batches. This allows the beef to sear evenly and develop a golden brown crust. You don't need to fry the beef on both sides; once one side is browned to your liking, it's okay to remove the strips from the pan and set them aside. Repeat this process with the remaining batches of beef until all the strips are browned.
- After removing the beef from the pan, add 40g of butter to the same pan. If there isn't enough oil left from cooking the beef, add a small amount of oil to prevent the butter from burning.
- Once the butter is melted and the pan is heated, add the sliced onions to the pan. Sauté the onions over medium heat for about 5 minutes, stirring occasionally, until they become translucent and slightly caramelised.
- Add the sliced mushrooms to the pan with the onions, stirring to combine them well. Cook the mushrooms and onions together for a few minutes until the mushrooms have softened. This typically takes about 5-6 minutes.
- Sprinkle 20g of plain flour evenly over the mushrooms and onions in the pan. Stir the mixture continuously for about 30 seconds to a minute, ensuring that the flour is fully incorporated into the mix.
- Pour 300ml of beef stock into the pan with the mushrooms, onions, and flour mixture. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer gently for about a minute to thicken slightly.
- After simmering, add 1 teaspoon of mustard and Worcestershire sauce to the sauce and stir to incorporate. Then, pour in 100ml crème fraîche, stirring well to combine. Let the sauce simmer again for a couple of minutes.
- Once the sauce has thickened to your desired consistency, add the fried beef strips back into the pan, along with any accumulated juices. Stir everything together to coat the beef evenly with the sauce, then let it simmer for a final minute or two to heat the beef through.
- Adjust the seasoning with salt and pepper if needed, and garnish with chopped parsley or chives if desired. Serve the stroganoff over cooked egg noodles, steamed rice, mashed potatoes or pasta.
Notes
* You can easily substitute it with thick cream and a dash of lemon juice. Simply replace the 100ml of crème fraîche in the recipe with an equal amount of thick cream. Then, add a small dash of lemon juice to the sauce along with the cream, stirring well to combine.
* For a more peppery taste, use crushed black pepper to coat and season the steak.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 616Total Fat: 49gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 158mgSodium: 622mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 35g
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