Classic Beef Stroganoff Recipe
A rich and creamy Russian dish featuring tender beef strips, earthy Swiss brown mushrooms, and a tangy sour cream sauce, traditionally served over pasta or egg noodles. Perfect for a comforting weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 800 g beef strips e.g.
- Sea salt to taste
- cracked pepper to taste
- 1 brown onion sliced
- 3 garlic cloves chopped
- 6 sprigs thyme leaves chopped
- 200 g Swiss brown mushrooms sliced
- 2 tbsp plain flour
- 3 tsp Dijon mustard
- 1.5 cups beef stock (375ml)
- 2 tbsp Worcestershire sauce
- 0.75 cup sour cream (180g)
- Pasta or egg noodles to serve
- Chopped parsley to serve
Instructions
- Heat olive oil in a large, heavy-based frying pan over medium-high heat. Season beef strips generously with sea salt and cracked pepper. Add beef in batches to the hot pan and cook until nicely browned on all sides, about 2-3 minutes per batch. Remove beef from the pan and set aside.
- Add the sliced brown onion to the same pan and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Stir in the chopped garlic and chopped thyme leaves, cooking for another minute until fragrant.
- Add the sliced Swiss brown mushrooms to the pan and cook for 5-7 minutes, or until they are golden brown and tender. Sprinkle the plain flour over the vegetables and stir well for 1 minute to cook out the raw flour taste.
- Whisk in the Dijon mustard, beef stock, and Worcestershire sauce. Bring the mixture to a simmer, stirring constantly, and cook until the sauce thickens slightly, about 3-5 minutes.
- Return the browned beef strips to the pan. Stir in the sour cream and heat through gently, ensuring not to bring the sauce to a rolling boil after adding the sour cream, as it may curdle. Adjust seasoning with more sea salt and cracked pepper if needed.
- Serve the Beef Stroganoff immediately over hot pasta or egg noodles, and garnish generously with freshly chopped parsley.
Notes
For best results, avoid overcrowding the pan when searing the beef to ensure it browns nicely rather than steams. Use good quality beef like sirloin, tenderloin, or rib eye. When adding sour cream, heat gently and do not boil to prevent it from curdling. Serve with your favorite pasta, egg noodles, rice, or mashed potatoes.