The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beefy dish of love is an easy 30 minute recipe. This recipe is a take-no-prisoners, soul-soothing, household-uniting kind of supper. Just thinking about cooking it feeds the hungriest parts of ourselves. Oh—and it’s quick and easy, too.
This mushroom and beef stroganoff recipe is inherently simple, one skillet dish, but there are—as there always are—a couple of trip points to know about. Both have to do with making sure that the stroganoff sauce thick and creamy:
- Consider the roux! The first step towards making your beef stroganoff sauce is making a roux, which simply means a thick paste of flour + fat that forms the base of most creamy sauces. Do not be intimidated, though—just be sure that when it comes time to whisk the flour into the sauce you give it a good whisk and a little time—you want to cook out the flours’ rawness and create a cohesive roux before proceeding to the next step.
- Use full-fat sour cream, and don’t let it boil! After you add the sour cream to the sauce, you’ll want to warm it through but be careful not to let the sauce fully boil or you’ll run the risk of curdling the sour cream. We say to use full-fat because full-fat sour cream is sturdier than low-fat, and therefore less likely to curdle.
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The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.
- Prep Time: :15
- Cook Time: :15
- Total Time: :30
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- 2 boneless rib eyes
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 8 – 10 oz pasta or egg noodles of choice
- Chopped chives , for garnish (optional)
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.
Best cut of beef for stroganoff – use decent to good quality quick cooking cut of beef such as:
- boneless rib eye aka scotch fillet
- boneless sirloin, sirloin steak tips
- beef tenderloin
Keywords: Beef Stroganoff