Beef Stroganoff
So, About Beef Stroganoff—Let Me Tell You
You know that feeling when it’s cold outside and you just want to eat something that’s both fancy-ish and also, like, a big warm hug in a bowl? Yeah, that’s why I make Beef Stroganoff. First time I ever tried making it was actually at uni—I’d watched my friend Maria (shoutout if you’re reading this!) dump a bunch of beef and mushrooms in a pan, and somehow it turned into magic. Anyway, there were a few kitchen disasters along the way (let’s not talk about the time I curdled the sauce), but now it’s one of those “pull out all the stops” dinners that doesn’t actually require you to, um, pull out all the stops. If that makes sense. Also, my dog once tried to steal a piece of beef right off the counter. He’s got good taste, what can I say?
Why I Keep Coming Back to This Dish
I make this when I want to impress people but also want to keep my pajamas on. My family goes crazy for it—especially my little brother, who claims not to like mushrooms but then always goes back for seconds (sneaky). It’s rich, but not in that “I can feel my arteries clogging” way. And honestly, it’s forgiving; if you’re a bit heavy-handed with the sour cream or if you forget to start the noodles until the last minute, it’ll still turn out delicious. I used to get frustrated when the sauce split, but actually, it’s not the end of the world—it just means you get to call it “rustic,” right?
What You’ll Need (But You’ve Got Options)
- 500g beef steak (I use sirloin, but rump works fine, or even stewing beef if you’re patient)
- 1 onion, diced (red or yellow, whatever you’ve got—my grandmother swore by yellow, but honestly…)
- 250g mushrooms, sliced (I usually grab button mushrooms, but chestnut or even portobello add a nice twist)
- 2 garlic cloves, minced (sometimes I cheat and use the jarred stuff, don’t judge)
- 2 tbsp flour (plain, but in a pinch I once used cornflour, and well, it was edible)
- 1 cup beef stock (cube or bouillon is fine—I won’t tell)
- 1 tbsp Worcestershire sauce (or soy sauce if you’re fresh out)
- 150ml sour cream (Greek yogurt totally works. I’ve even tried crème fraîche, which sounds fancy but is just creamier)
- 2 tbsp Dijon mustard (English mustard makes it spicier, so go easy if you swap)
- Butter and oil for frying
- Salt & pepper to taste
- Noodles, rice, or mashed potatoes to serve (I’m a noodle person, but my mate swears by rice)
Alright, Let’s Get Cooking
- First, slice your beef thinly across the grain (this is the bit that makes it melt-in-the-mouth—don’t skip on that). Season with a bit of salt and pepper. I usually do this while distracted by a podcast, and sometimes I forget the pepper. Does it matter? Not really.
- Heat a big frying pan—like, the biggest one you have because you don’t want to crowd the pan. Add a splash of oil and a knob of butter (the butter’s optional, but it does help things taste better).
- Chuck in the beef and let it sear for just a couple of minutes. Don’t cook it through! You just want colour; otherwise it’ll end up chewy and sad. Scoop out the beef and set aside. Resist the urge to nibble. Or don’t, who am I to judge?
- In the same pan, throw in the onions. If they catch a bit, that’s extra flavour (at least, that’s what I tell myself). After a minute, add the mushrooms and garlic. Stir it around and let the mushrooms shrink down—takes about 5-7 minutes, but you don’t need to hover over it the whole time.
- Sprinkle the flour over everything. Stir well; don’t worry if it looks a bit weird at this stage—it always does. Cook for a minute or two, just to get rid of that raw flour vibe.
- Slowly pour in the beef stock, scraping up the tasty bits from the bottom, and then add the Worcestershire sauce and mustard. Stir, and the sauce will thicken up (this is where I usually sneak a taste—don’t burn your tongue like I did last time).
- Reduce the heat, then gently stir in the sour cream. Don’t let it boil, or the sauce gets a bit funky. If it does curdle, it’s still tasty—just not as photogenic.
- Slide the beef back in (with any juices). Give it a couple of minutes to heat through. Taste for seasoning—add more salt, pepper, maybe a squeeze more mustard if you’re feeling reckless.
- Serve it over your carbs of choice. I pile it onto a mound of egg noodles, but you do you.
Some Notes I’ve Picked Up (Usually the Hard Way)
- If you use the cheap beef, just cook it a smidge longer. But don’t expect miracles. I’ve tried shoe leather before—never again.
- I find it actually tastes even better after it sits for a bit. Leftovers for lunch? Yes please.
- Don’t bother with fancy mushrooms unless you’re trying to impress a date. Regular ones do the job.
Variations I’ve Tried, For Better or Worse
- Once swapped out the beef for chicken—surprisingly good, though it’s not really stroganoff anymore.
- Added a splash of white wine (or even beer) instead of some stock—gave it a nice tang, but maybe don’t go overboard.
- Tried it with coconut cream for a dairy-free pal, but honestly, I wasn’t convinced. My mate said it was “interesting.” (That’s British for “not very nice.”)
What If I Don’t Have Fancy Gear?
A big frying pan is ideal, but I’ve made this in a slightly-too-small saucepan before. Just do it in batches so you don’t steam the beef. No wooden spoon? Fork works in a pinch, but it’s a faff. And if you want to read up on why cast iron pans are brilliant (I do love mine), check out this guide from Serious Eats.
Keeping It Fresh (Or Trying To)
Technically, this keeps in the fridge for 2 days, just pop it in a sealed container. But honestly, in my house it never lasts more than a day! Reheating gently is key—microwave works, but if you use the hob, go low and slow so the sauce doesn’t break.
How I Like to Serve It (You Do You)
We’re a noodle family, so I go for those wide egg noodles you find in the foreign foods aisle (or the Polish store—love that place). Some folks swear by rice, and mashed potatoes are a wild card, but pretty delicious. Oh, and sprinkle some parsley on top if you want to feel fancy. Sometimes I serve it with a side of peas just to pretend we’re getting our greens.
Pro Tips, aka Things I Learned the Hard Way
- I once tried rushing the beef, and regretted it—it went tough as old boots. Give it a minute to rest.
- Don’t add the sour cream over high heat. Trust me, you’ll get little bits instead of a silky sauce. Learned that one from experience.
- Pick your battles: If you’re running low on time or energy, skip the flour-thickening stage. The sauce will be a bit runnier, but still tasty.
FAQ—Because Folks Always Ask
- Can I freeze Beef Stroganoff? I get asked this a lot. Technically yes, but the sauce sometimes goes a bit grainy; still, it’s edible and honestly, with enough noodles, no one complains.
- What cut of beef is best? Sirloin is my go-to, but anything not too tough. I’ve used rump, and on one occasion, mystery beef labeled “stewing steak,” and well, it needed a bit more TLC. Didn’t stop us eating the lot.
- Do I have to use mushrooms? Nope, but it won’t really be the same. If you hate them, just leave them out or try zucchini. Not traditional, but hey—your kitchen, your rules.
- Is there a dairy-free version? I mentioned the coconut cream thing earlier. Actually, oat cream is a bit closer to the real thing if you want to try that. There’s a great forum thread on Reddit here if you’re curious about vegan options.
- Can I make it ahead? Absolutely! In fact, I think this tastes better the next day, once the flavours have made friends. Just don’t forget to hide it at the back of the fridge if you want leftovers.
- What’s the weirdest thing you’ve added? Oh, probably a splash of pickle brine by mistake (don’t ask). Actually, it wasn’t terrible. Wouldn’t recommend it on purpose though!
And there you have it. Beef Stroganoff—my way, more or less. If you want to see a proper fancy chef’s version, have a peek at BBC Good Food’s recipe. But honestly, I think mine’s got more personality (and fewer steps).
Ingredients
- 1 lb (450 g) beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 12 oz (340 g) egg noodles, cooked according to package instructions
Instructions
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1Season the beef strips with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove beef from the skillet and set aside.
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2Add the remaining olive oil to the skillet. Sauté the chopped onion and mushrooms until softened and golden, about 5-6 minutes. Add the minced garlic and cook for 1 minute more.
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3Sprinkle the flour over the vegetables and stir well. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Dijon mustard and bring the mixture to a simmer.
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4Reduce the heat to low and stir in the sour cream. Return the browned beef to the skillet and cook for another 5-7 minutes, until the sauce thickens and the beef is heated through.
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5Serve the beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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