Beef Stroganoff Recipe
Beef stroganoff is the weeknight luxury: strips of tender beef seared quickly, folded into a rich mushroom sauce finished with sour cream and a touch of mustard. It tastes like it simmered for hours, yet it is on the table in about 40 minutes. Serve it over buttered egg noodles for the full comfort-food effect.
- Prep time
- 15 mins
- Cook time
- 25 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 640
Ingredients
- 600 g beef sirloin or tenderloin, sliced into thin strips
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, finely sliced
- 250 g mushrooms, sliced
- 2 garlic cloves, minced
- 240 ml beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 150 ml sour cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, to serve
- 400 g egg noodles, to serve
Instructions
- Toss the beef strips with the flour, salt and pepper until lightly coated. This light coating helps the beef brown and slightly thickens the sauce later.
- Heat the olive oil in a large skillet over high heat until it shimmers. Sear the beef in a single layer for about 1 minute per side, then remove it to a plate; work in batches so the pan stays hot.
- Lower the heat to medium, add the butter, and cook the onion for 4 minutes until soft. Add the mushrooms and cook for 6 minutes more, until golden and their liquid has evaporated.
- Stir in the garlic and cook for 30 seconds until fragrant, then pour in the beef stock and Worcestershire sauce, scraping up the browned bits from the bottom of the pan.
- Simmer the sauce for 5 minutes until slightly reduced, then stir in the mustard. Return the beef and any juices to the pan and warm through for 2 minutes.
- Take the pan off the heat and stir in the sour cream until the sauce is smooth and creamy. Do not boil it now, or the sour cream may split.
- Meanwhile, cook the egg noodles according to the packet, drain, and toss with a knob of butter. Serve the stroganoff over the noodles, scattered with fresh parsley.
Pro tips
- Slice the beef across the grain and keep the strips thin so they stay tender.
- Sear in batches — a crowded pan steams the beef instead of browning it.
- Use full-fat sour cream; light versions are more likely to split in the warm sauce.
- For extra depth, add a splash of brandy to the pan before the stock and let it bubble for a minute.
Frequently asked questions
What cut of beef is best for stroganoff?
Tenderloin or sirloin are ideal because they cook fast and stay tender. Tougher cuts need long braising and do not suit this quick method.
Can I make beef stroganoff ahead of time?
Yes, make the sauce and beef up to the sour cream step a day ahead. Reheat gently and stir in the sour cream just before serving.
What can I serve instead of egg noodles?
Rice, mashed potatoes or crusty bread all work well. The sauce is the star, so any starchy base that soaks it up is a good match.
Can I use crème fraîche instead of sour cream?
Yes, crème fraîche is an excellent substitute and is actually more stable when heated, so it is a safer choice if you are worried about splitting.
