Beef Stroganoff, also known as Beef Stroganov, is a traditional dish of Russian cuisine, made with sautéed tender beef strips, mushrooms, and onions, cooked in a creamy sauce made with sour cream and beef broth.
This flavorful dish is enjoyed all over the world. Depending on the region and family traditions, the recipe may vary slightly, especially with or without the addition of mushrooms.
This classic, easy Beef Stroganoff recipe is quick to make and perfect for everyday meals. Ready in under 30 minutes, it is ideal for both lunch and dinner, even after a long day.
It is made with tender strips of beef sautéed with onions and button mushrooms, then gently simmered in a creamy sauce with sour cream, a touch of tomato paste, paprika, Dijon mustard, and Worcestershire sauce. The combination of cream and mushrooms creates rich, comforting flavors reminiscent of a classic creamy mushroom sauce.
It is a comforting and hearty dish, especially enjoyed during the winter months, yet it remains perfectly suited for easy weeknight meals. It can also be easily customized to suit personal tastes and family habits.
Beef Stroganoff is traditionally served with rice, pasta, mashed potatoes, crushed potatoes, or even French fries. For truly great flavor and texture, choosing the right cut of beef is essential. High quality beef strips, cooked properly, will stay tender and melt-in-your-mouth.
Table of Contents
Origin of Beef Stroganoff
The origins of Beef Stroganoff date back to late 19th century Russia, more specifically to Saint Petersburg. The recipe is believed to have been created by a French trained chef working for the famous Russian noble Stroganoff family. Presented at a culinary competition in 1891, this braised beef dish was named Beef Stroganoff in their honor.
Today, Beef Stroganoff has become a very popular dish throughout Europe and the United States. Loved for its richness and comforting nature, it is especially enjoyed during cozy winter evenings.
Linguine dish with beef Stroganoff
Tips and tricks for Perfect Beef Stroganoff
Choosing and Preparing the Beef:
The success of this recipe depends above all on choosing the right cut of beef. Go for tender cuts such as tenderloin, sirloin, or rump steak. Take the meat out of the refrigerator about 30 minutes before cooking so it can come to room temperature. If the beef is not already sliced, gently flatten the steaks between two sheets of plastic wrap.
Cut the meat into thin strips about 5 mm (about 1/4 inch) thick and around 5 cm (about 2 inches) long. This allows for quick cooking and ensures the beef stays tender and melt in your mouth.
Cooking the Beef:
Sear the beef strips in a large skillet with very hot oil, arranging them in a single layer without overlapping. Work in batches if needed. Once the beef is nicely browned, remove it from the pan and set it aside, loosely covered with aluminum foil.
If you cook too much beef at once, the oil will cool down and the meat will not sear properly. This prevents the formation of a good crust, which is essential for locking in the juices.
Do not salt the beef at the beginning of cooking, as this would draw out moisture. Season it at the end instead.
Sour Cream:
Sour cream is a slightly tangy cream widely used in both Russian and American cooking, especially in dishes from Russia and the United States. If you do not have sour cream on hand, you can substitute it with heavy cream mixed with one tablespoon of white vinegar. Even if the cream appears to curdle at first, simply stir well until smooth and creamy.
With or Without Flour:
Some recipes use flour to thicken the sauce. Personally, I prefer a version without flour, as the cream alone is enough to create a rich and velvety texture. However, you can add one tablespoon of flour if you prefer a thicker sauce or want a bit more sauce overall.
Variations and Serving Suggestions:
Nowadays, Beef Stroganoff comes in several variations, including chicken or pork versions, although the traditional recipe remains the classic beef one. This dish pairs perfectly with pasta, rice, mashed potatoes, or even French fries.
Ingredients:
Note: Find the printable recipe card at the end of the article.
- 500 to 650 g beef (filet, sirloin, or rump steak) (about 1.1 to 1.4 lb)
- 300 to 450 g mushrooms, sliced not too thin (about 10.5 to 16 oz)
- 1 large onion, preferably yellow
- 2 tablespoons vegetable oil or olive oil
- 35 g butter (1.2 oz)
- 200 ml sour cream or heavy cream mixed with 1 tablespoon white vinegar (6.8 fl oz)
- 1 heaping teaspoon mustard, more or less to taste
- 1 level tablespoon tomato paste (adjust for a lighter or deeper red color)
- 1 teaspoon mild chili powder or paprika
- 140 ml beef broth or 140 ml water with 1 beef bouillon cube (4.7 fl oz)
- 1/2 teaspoon black pepper, or to taste
- Salt, to taste
- 2 garlic cloves
- 1 tablespoon chopped parsley, for serving
- 1 tablespoon all purpose flour, if you want more sauce (optional)
Preparation Steps
1. Flatten the beef steaks to tenderize them using a rolling pin or a meat mallet, placing them between two sheets of plastic wrap.
2. Cut the steaks into strips about 5 mm (about 1/4 inch) thick and 5 cm (about 2 inches) long.
3. Heat the oil over high heat in a skillet. Sear the beef strips on both sides in small batches, arranging them in a single layer. Refer to the tips above. Each batch takes about 5 minutes to cook.
4. Remove the beef and transfer it to a plate. Sear the remaining meat the same way, then cover loosely with aluminum foil.
Note: Cut the beef strips slightly thinner than shown in the image below and brown them well for maximum flavor. It is important not to overcrowd the pan and to sear the meat in very hot oil over high heat.
Sear the meat on both sides
5. Peel and finely chop the onion. You can also slice it thinly if you prefer a more pronounced onion texture.
6. Add the butter to the skillet and gently sauté the onion and grated garlic over medium heat, without browning them.
7. Once the onion becomes translucent, add the mushrooms and stir.
8. Season with pepper and cook for about 2 minutes. The mushrooms will soften and release their moisture. If you are using flour, add it at this stage. Stir well before adding the broth.
9. Dissolve the beef bouillon cube in hot water to make the broth.
10. Deglaze the mushrooms with half of the broth.
11. Add the mustard, paprika, and a small amount of tomato paste, then stir. Adjust the amount of tomato paste depending on how light or deep red you want the sauce to be.
12. Let simmer until the mushrooms are fully cooked and the sauce has reduced slightly.
13. If you do not have sour cream, combine the heavy cream with 1 tablespoon of white vinegar in a bowl and mix well until thick and smooth. This mixture can be used as a substitute for sour cream.
14. Return the beef to the skillet and stir to combine.
15. Add the cream and stir until everything is well combined. You can also add the cream first, then return the beef to the pan.
16. As soon as the mixture starts to simmer, add the remaining broth while stirring.
17. Adjust the amount of sauce to your liking. Let the dish simmer over high heat so the sauce thickens quickly.
18. If you plan to serve the Beef Stroganoff with pasta, rice, or crushed potatoes, keep a bit more sauce. If serving it on its own, a well coated beef is enough.
19. Sprinkle with chopped parsley to taste.
20. Serve immediately, hot, with pasta, crushed potatoes, rice, or French fries. You can also enjoy it on its own.
If you would like to make this dish ahead of time, prepare the recipe without adding the cream, then stir it in just a few minutes before serving.
Other Recipes You might Like
Classic Easy Beef Stroganoff Recipe
INGREDIENTS
- 500 to 650 g beef filet, sirloin, or rump steak (about 1.1 to 1.4 lb)
- 300 to 450 g mushrooms sliced not too thin (about 10.5 to 16 oz)
- 1 large onion preferably yellow
- 2 tablespoons vegetable oil or olive oil
- 35 g butter
- 200 ml sour cream or heavy cream mixed with 1 tablespoon white vinegar
- 1 heaping teaspoon mustard more or less to taste
- 1 level tablespoon tomato paste adjust for a lighter or deeper red color
- 1 teaspoon mild chili powder or paprika
- 140 ml beef broth or 140 ml water with 1 beef bouillon cube
- 1/2 teaspoon black pepper or to taste
- Salt to taste
- 2 garlic cloves
- 1 tablespoon chopped parsley for serving
- 1 tablespoon all purpose flour if you want more sauce (optional)
PREPARATION
- Flatten the beef steaks to tenderize them using a rolling pin or a meat mallet, placing them between two sheets of plastic wrap.
- Cut the steaks into strips about 5 mm (about 1/4 inch) thick and 5 cm (about 2 inches) long.
- Heat the oil over high heat in a skillet. Sear the beef strips on both sides in small batches, arranging them in a single layer. Refer to the tips above. Each batch takes about 5 minutes to cook.
- Remove the beef and transfer it to a plate. Sear the remaining meat the same way, then cover loosely with aluminum foil.
- Note: Cut the beef strips slightly thinner than shown in the image below and brown them well for maximum flavor. It is important not to overcrowd the pan and to sear the meat in very hot oil over high heat.
- Sear the meat on both sides
- Peel and finely chop the onion. You can also slice it thinly if you prefer a more pronounced onion texture.
- Add the butter to the skillet and gently sauté the onion and grated garlic over medium heat, without browning them.
- Once the onion becomes translucent, add the mushrooms and stir.
- Season with pepper and cook for about 2 minutes. The mushrooms will soften and release their moisture. If you are using flour, add it at this stage. Stir well before adding the broth.
- Dissolve the beef bouillon cube in hot water to make the broth.
- Deglaze the mushrooms with half of the broth.
- Add the mustard, paprika, and a small amount of tomato paste, then stir. Adjust the amount of tomato paste depending on how light or deep red you want the sauce to be.
- Let simmer until the mushrooms are fully cooked and the sauce has reduced slightly.
- If you do not have sour cream, combine the heavy cream with 1 tablespoon of white vinegar in a bowl and mix well until thick and smooth. This mixture can be used as a substitute for sour cream.
- Return the beef to the skillet and stir to combine.
- Add the cream and stir until everything is well combined. You can also add the cream first, then return the beef to the pan.
- As soon as the mixture starts to simmer, add the remaining broth while stirring.
- Adjust the amount of sauce to your liking. Let the dish simmer over high heat so the sauce thickens quickly.
- If you plan to serve the Beef Stroganoff with pasta, rice, or crushed potatoes, keep a bit more sauce. If serving it on its own, a well coated beef is enough.
- Sprinkle with chopped parsley to taste.
- Serve immediately, hot, with pasta, crushed potatoes, rice, or French fries. You can also enjoy it on its own.
- If you would like to make this dish ahead of time, prepare the recipe without adding the cream, then stir it in just a few minutes before serving.
Thank you for visiting my blog and for your comments.