why make this recipe
Beef Stroganoff is a classic comfort food that combines tender beef, savory mushrooms, and a creamy sauce, making it a perfect dish for any occasion. This hearty meal is loved for its rich flavor and satisfying texture, and it can easily be made at home with just a few ingredients. Whether you’re cooking for family or hosting friends, Beef Stroganoff is sure to impress.
how to make Beef Stroganoff
Ingredients:
- 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
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Directions:
-
Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding excess fat. Sprinkle with salt and pepper.
-
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned, then turn beef quickly and leave untouched for another 30 seconds to brown. Remove onto a plate.
-
Repeat with the remaining beef using the remaining 1 tbsp oil.
-
Turn the heat down to medium-high. Add butter to the skillet and let it melt. Add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden, scraping the bottom of the pan for flavor.
-
Add flour and cook, stirring for 1 minute. Pour in half the broth while stirring. Once incorporated, add the remaining broth.
-
Stir well, then add sour cream and mustard. Mix until incorporated. Bring to a simmer, then reduce heat to medium-low. Once thickened (about 3 – 5 minutes), adjust salt and pepper to taste.
-
Add the beef back into the skillet (including the juices from the plate). Simmer for 1 minute, then remove from heat.
-
Serve over pasta or egg noodles, and sprinkle with chives if desired.
how to serve Beef Stroganoff
Beef Stroganoff is best served over a bed of your favorite pasta or egg noodles. The creamy sauce pairs well with the noodles, making each bite delicious. For an added touch, sprinkle chopped chives on top for garnish.
how to store Beef Stroganoff
To store leftover Beef Stroganoff, let it cool completely, then place it in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through.
tips to make Beef Stroganoff
- Ensure the skillet is hot enough before adding the beef. This helps to sear the meat quickly, preventing it from becoming tough.
- Use fresh mushrooms for the best flavor and texture.
- Adjust the creaminess by adding more or less sour cream according to your taste.
variation
You can make Beef Stroganoff with chicken or pork instead of beef. Simply follow the same cooking steps, adjusting cooking time as needed for the different meats.
FAQs
1. Can I use a different type of meat for Beef Stroganoff?
Yes, you can substitute beef with chicken or pork if you prefer.
2. Is Beef Stroganoff gluten-free?
Traditional Beef Stroganoff contains flour for thickening. To make it gluten-free, you can use cornstarch or a gluten-free flour blend.
3. Can I freeze Beef Stroganoff?
Yes, you can freeze it. However, the sour cream may change texture upon thawing. It’s best to add sour cream after thawing and heating.
Beef Stroganoff
Ingredients
Main Ingredients
- 600 g scotch fillet steak / boneless rib eye or substitute with chicken or pork
- 2 tbsp vegetable oil, divided
- 1 large onion or 2 small onions, sliced
- 300 g mushrooms, sliced use fresh for best flavor
- 40 g butter
- 2 tbsp flour can substitute with gluten-free flour
- 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml sour cream adjust for desired creaminess
- to taste Salt and pepper
- 250-300 g pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
Preparation
- Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding excess fat. Sprinkle with salt and pepper.
Cooking Beef
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spreading it with tongs. Leave untouched for 30 seconds until browned, then turn beef quickly and leave untouched for another 30 seconds to brown. Remove onto a plate.
- Repeat with the remaining beef using the remaining 1 tbsp oil.
Making the Sauce
- Turn the heat down to medium-high. Add butter to the skillet and let it melt. Add onions, cook for 1 minute, then add mushrooms and cook until golden, scraping the bottom of the pan for flavor.
- Add flour and cook, stirring for 1 minute. Pour in half the broth while stirring. Once incorporated, add the remaining broth.
- Stir well, then add sour cream and mustard. Mix until incorporated. Bring to a simmer, then reduce heat to medium-low. Once thickened (about 3 – 5 minutes), adjust salt and pepper to taste.
Finishing Touch
- Add the beef back into the skillet (including the juices from the plate). Simmer for 1 minute, then remove from heat.
- Serve over pasta or egg noodles, and sprinkle with chives if desired.