Beef Stroganoff
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 - 5 people
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Calories
586 kcal
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Course
Main Course
Beef Stroganoff
Description
This Beef Stroganoff recipe starts with slicing scotch fillet steak into thin strips, seasoned lightly with salt and pepper, and quickly searing them in oil to brown the exterior while maintaining some pink inside. The beef is set aside while onions and mushrooms are cooked until golden, developing a savory base.
Butter and flour are combined to thicken the sauce before gradual addition of beef broth, stirring to incorporate and create a smooth consistency. Sour cream and Dijon mustard are added last to enrich the sauce with tang and creaminess. The dish is traditionally served with pasta such as egg noodles, but mashed potatoes or rice are suitable alternatives.
The recipe highlights choosing quick-cooking cuts of beef such as scotch fillet or boneless rib eye and suggests tenderizing tougher cuts with a velveting technique if needed. The dish stores well in the refrigerator for several days and freezes well, with reheating instructions to avoid overcooking the beef.
Ingredients
- 600 g / 1.2 lb scotch fillet steak Note 1, or boneless rib eye
- 2 tbsp vegetable oil , divided
- 1 onion or 2 small onions), sliced, large
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- salt
- black pepper
Serving:
- 250 - 300 g / 8 - 10 oz pasta Note 3, or egg noodles of choice
- chives for garnish (optional, chopped
Instructions
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of 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. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Notes
- Use tender, quick-cooking beef cuts like scotch fillet or boneless rib eye for best results; avoid tougher cuts like round steak or skirt.
- For economical beef, tenderize using a Chinese velveting method to improve texture.
- Plain white flour is standard for thickening; cornstarch can be used for gluten-free sauce.
- Serve with short pasta, mashed potatoes, rice, or polenta to complement the rich sauce.
- Store leftovers refrigerated for 3-4 days or freeze; reheat gently to avoid overcooking beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 243g | |
| Calories | 586cal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 44g | 68% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 125mg | 42% |
| Sodium | 449mg | 19% |
| Potassium | 1035mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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