Best Creamy Beef Stroganoff with mushrooms

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Cook a beef stroganoff in a few minutes with our simple recipe.

Beef stroganoff is a classic Russian dish that’s enjoyed all over the world. This classic stroganoff recipe contains sour cream, mushroom, onion and beef broth which turns into a great tasting meal for the whole family to enjoy. 

A stroganoff doesn’t have to be overly complicated. It can be prepared with basic ingredients and little prep time and still come out tasting fantastic. 

What type of beef should I use to make beef stroganoff?

If you’re looking to make the tastiest stroganoff, it’s best to use prime cut beef such as fillet or rib eye steak. 

How long can I keep a beef stroganoff in the fridge?

Once cooked, you can keep beef stroganoff in the fridge for up to 2 to 3 days, as long as it’s kept in an airtight container and sealed. If you wish to reheat it, add it to a pan with a tablespoon of water. 

Kitchen utensils required:  

  • Large frying pan
  • Heat-proof bowl
  • Sharp knife
  • Chopping board

Details

Servings

3-4 servings

Prep time

10 minutes

Cooking time

35 minutes

Ingredients

  • 1lb steak, sliced

  • 1 large onion

  • 2 cloves of garlic (pressed)

  • 1 tbsp butter

  • 10 oz mixed mushrooms, sliced

  • 1 tbsp plain flour

  • ⅔  cup sour cream

  • 1 tsp Dijon mustard

  • ½ cup beef broth

  • ½ bunch parsley, chopped

  • 1 tbsp olive oil

Directions

  • Allow the beef to sit at room temperature for around 30 minutes.
  • Tenderize the beef steak (smack it with a mallet or rolling pin if you don’t have one) for around 2 minutes and then cut it into slices. Slice the onion whilst you’re at it.
  • Add the olive oil to a frying pan and place the onion on a medium heat. Cook for around 10 minutes.
  • Add the garlic and butter and cook for further 2 to 3 minutes.
  • Stir in the mushrooms and cook for 5 to 6 minutes or until the mushrooms are fully cooked. Add the salt and pepper then place the mix into a heatproof bowl.
  • Add the steak to the frying pan and cook for 5 to 6 minute on low to medium heat. Add in the sour cream, beef broth, dijon mustard and flour and stir for 1 to 2 minutes.
  • Add the cooked mushrooms and onions to the pan and cook for about 5 minutes. Add in the parsley.
  • Serve with some fresh rice or pasta and enjoy!

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