Creamy Beef Stroganoff with Mushrooms and Pasta Recipe

Introduction

Beef Stroganoff is a classic Russian dish featuring tender strips of steak in a rich, creamy mushroom sauce. It’s comforting, flavorful, and perfect served over pasta or egg noodles for a satisfying meal.

Ingredients

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye
• 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
• 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
• Chopped chives, for garnish (optional)

Instructions

1. Step 1: Flatten the steaks to about 3/4 cm (1/3″) thick using your fist, rolling pin, or mallet. Slice into 5 mm (1/5″) strips, cutting longer pieces in half and discarding any excess fat. Sprinkle with salt and pepper.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef evenly in the skillet and quickly spread it with tongs. Let it cook undisturbed for 30 seconds to brown, then turn the beef quickly and cook for another 30 seconds. Remove onto a plate. It’s fine if the inside is still pink.
3. Step 3: Add the remaining 1 tablespoon of oil and repeat the browning process with the rest of the beef. Remove and set aside.
4. Step 4: Reduce heat to medium-high. Add butter to the skillet and melt it, then add the sliced onions and cook for 1 minute before adding the mushrooms.
5. Step 5: Cook the mushrooms until golden brown, scraping the bottom of the pan to release any browned bits as these add great flavor.
6. Step 6: Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook the flour.
7. Step 7: Gradually add half the beef broth while stirring to combine, then add the remaining broth and stir well.
8. Step 8: Stir in the sour cream and Dijon mustard until evenly incorporated. Don’t worry if it looks a bit split; the sour cream will meld as it heats.
9. Step 9: Bring the sauce to a simmer, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream (about 3–5 minutes). Adjust seasoning with salt and pepper to taste.
10. Step 10: Return the browned beef to the skillet, including any juices on the plate. Simmer for 1 minute, then remove from heat immediately.
11. Step 11: Serve the stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired.

Tips & Variations

• Use rib eye or a well-marbled cut for tender, juicy beef. Avoid lean cuts that can dry out quickly.
• For a richer flavor, sauté mushrooms in butter before adding onions.
• Try using Greek yogurt instead of sour cream for a tangier twist, but add it off heat to prevent curdling.
• Serve with mashed potatoes instead of noodles for a comforting alternative.

Storage

Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally. Avoid boiling to prevent the sauce from splitting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use sirloin or rump steak, but choose cuts that cook quickly and remain tender. Avoid tough cuts as they require longer cooking times.

Is it necessary to brown the beef quickly at high heat?

Yes, quick browning seals in juices and helps develop rich flavor. Cooking the beef quickly ensures it stays tender and juicy in the final dish.

Creamy Beef Stroganoff with Mushrooms and Pasta Recipe

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4.9 from 53 reviews

This classic Beef Stroganoff recipe features tender strips of scotch fillet steak sautéed with onions and mushrooms in a creamy, flavorful sauce made with sour cream and Dijon mustard. Served over egg noodles or pasta, it’s a comforting and satisfying dish perfect for a cozy dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Beef and Sauce

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye, trimmed of excess fat
• 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, to taste

Pasta

• 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice

Garnish

• Chopped chives (optional)

Instructions

1. Prepare the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm (1/3 inch) thick. Then slice the meat into 5mm (1/5 inch) strips, cutting long pieces in half. Discard any excess fat. Season the beef strips with a pinch of salt and pepper.
2. Brown the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef strips evenly in the skillet and quickly spread them with tongs. Allow the beef to brown undisturbed for 30 seconds, then turn quickly and brown the other side for another 30 seconds. Remove the browned beef to a plate. Repeat this process with the remaining 1 tablespoon of oil and beef strips. The beef inside may still be pink, which is fine at this stage.
3. Sauté Onions and Mushrooms: Reduce the heat to medium-high and add the butter to the skillet. Once melted, add the sliced onions and cook for 1 minute. Then add the sliced mushrooms and continue cooking until the mushrooms turn golden brown. Scrape the bottom of the skillet to loosen all the delicious browned bits, which add flavor to the sauce.
4. Make the Roux and Sauce: Sprinkle the flour over the onions and mushrooms and cook while stirring for 1 minute to eliminate the raw flour taste. Slowly pour in half of the beef broth while stirring to dissolve the flour, then add the remaining broth and stir to combine.
5. Add Sour Cream and Mustard: Stir in the sour cream and Dijon mustard until fully incorporated. The sauce may look split at first, but it will smooth out as it heats.
6. Simmer to Thicken: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens to a consistency similar to pouring cream. Adjust seasoning with salt and pepper to taste.
7. Finish with Beef: Add the browned beef strips back into the skillet, including any juices on the plate. Simmer for 1 minute to reheat the beef without overcooking, then immediately remove from heat to prevent the sauce from breaking.
8. Serve: Cook your choice of pasta or egg noodles according to package instructions. Serve the beef stroganoff sauce over the hot noodles and garnish with chopped chives if desired.

Notes

• Note 1: Scotch fillet steak or boneless rib eye are ideal cuts for tender beef stroganoff.
• Note 2: Cooking the flour before adding broth helps thicken the sauce and prevent lumps.
• Note 3: Egg noodles are traditional, but any pasta of your choice works well.
• Note 4: Removing from heat immediately after simmering prevents sour cream from curdling.

Keywords: Beef Stroganoff, creamy beef stroganoff, easy beef stroganoff, Russian beef recipe, beef and mushroom sauce