Craving a creamy, decadent dinner without the fuss? Get ready to ditch the takeout menus because this super easy beef stroganoff recipe delivers restaurant-quality flavor in a fraction of the time.
Prepare for thinly sliced scotch fillet bathed in a rich, unforgettable sauce that's so good, you'll want to make it every week.
Ingredients for Beef Stroganoff
You'll need a few key ingredients to whip up a seriously delicious Beef Stroganoff! Grab 600g of scotch fillet steak – or boneless rib eye – that's the good stuff!
Now, for the supporting cast. You'll want one big onion – or two small ones, I won't judge – and 300g of mushrooms. Slice 'em up, but not too thin, alright? For a delightful textural contrast, consider how the crisp vegetables in a stir-fry add interest.
Then, dig out 40g of butter, 2 tablespoons of flour – all-purpose works just fine. Don't forget 2 cups of beef broth! I prefer less salt but it is up to you. Add one tablespoon of Dijon mustard, and 150ml of sour cream – that's the tangy secret! Also, grab some salt and pepper – because, duh!
For serving, 250-300g of pasta or egg noodles and chopped chives are optional garnishes.
Preparing the Beef
Now, let's get that beef ready – it's the star of our show, after all! I usually grab a good cut like scotch fillet; it's worth it! First up, give those steaks a little flattening – not too much, just about 3/4cm thick should do it; my rolling pin helps with this task, but your fist can also lend a hand! Next, slice the steaks into thin strips – about 5mm is perfect. Don't stress about a little fat here and there; discard the excess. Like beef sirloin in fried rice, select a cut appropriate for quick cooking.
Now, give those strips a little sprinkle of salt and pepper.
Here's a few tips I find helpful:
- Pat the beef dry with paper towels to help it sear better.
- Don't overcrowd the pan – sear in batches!
- Use a hot skillet for that perfect brown crust.
- Season generously – don't be shy!
Cooking the Stroganoff
With the beef prepped, it's time to cook the stroganoff! Turn the heat to medium-high, melt 3 tablespoons of butter. Toss in the sliced onions – 1 large or 2 small ones – and cook for about a minute before adding 10 ounces of sliced mushrooms.
Cook the mushrooms until they're golden-brown, scraping up those tasty bits from the pan. Stir in 2 tablespoons of flour and cook for another minute.
Now, pour in 2 cups of beef broth, stirring constantly, then add 2/3 cup of sour cream and a tablespoon of Dijon mustard. Simmer until it thickens – about 3 to 5 minutes – then season it with salt and pepper. It's really coming together now, isn't it?
Finally, slide the beef back into the pan, give it a minute to warm through, and that's it! Don't overcook it, or it'll get tough.
Serving Suggestions
I think you're going to love this part – what should you serve with your beef stroganoff? Well, I've got some tasty ideas for you! Traditionally, egg noodles or pasta are the way to go. But don't be afraid to mix it up! There are lots of good options, so give them a try!
I personally love serving it with something that can soak up all that creamy, delicious sauce. It's so yummy, isn't it?
Mashed potatoes** – creamy on creamy…yes, please!
Rice** – fluffy and perfect for soaking.
- Polenta – a wonderful, rustic, and unexpected side.
- Crusty bread – for sopping; you won't want to waste a drop!
I also add a sprinkle of chopped, fresh chives on top for a pop of color and flavor. It looks and tastes great!
Storing Leftovers
You've got your sides picked out, but what happens if you've got leftovers? Don't worry, I've got you covered! Simply pop your stroganoff into an airtight container. Make sure it's cooled down first, though – nobody wants a melty fridge mess!
I'd say you can keep it in the fridge for about 3–4 days. Also, you can freeze it, too. Just thaw it out completely – overnight in the fridge is best.
Now, here's where it gets a little tricky. Reheating can be a delicate dance. I'd advise gently reheating it on the stove – low and slow is the way to go! And remember, don't overcook the beef; otherwise, it'll be tough, and nobody wants tough beef!
Short Recipe Version
Easy Beef Stroganoff
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1 tbsp olive oil
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 8 oz egg noodles
Instructions:
- Cook egg noodles according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Brown beef in batches; set aside.
- Add onion and mushrooms to the skillet and cook until softened. Add garlic and cook for 1 minute.
- Stir in flour until combined. Gradually whisk in beef broth until smooth.
- Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Stir in sour cream and Dijon mustard. Season with salt and pepper.
- Return beef to the skillet and heat through.
- Serve over egg noodles.
Nutrition per Serving (Estimated):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 25g