Description
This classic Beef Stroganoff recipe features tender strips of scotch fillet steak cooked quickly in a rich, creamy mushroom sauce with sour cream and Dijon mustard, served over pasta or egg noodles. It’s a comforting Russian-inspired dish that’s perfect for a hearty dinner, combining tender beef, savory mushrooms, and a silky gravy that clings to your choice of noodles.
Ingredients
Scale
Beef and Sauce
- 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 (or 1 tbsp cornstarch for gluten free option)
- 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
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prep the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm thick. Slice into 5 mm strips, cutting long pieces in half and discarding excess fat. Sprinkle the beef strips with a pinch of salt and pepper.
- Brown the Beef: Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef strips in the skillet quickly spread with tongs. Leave untouched for 30 seconds to brown, then turn quickly and brown the other side for 30 seconds. Remove browned beef to a plate. Repeat with remaining beef and 1 tbsp oil.
- Cook Onions and Mushrooms: Reduce heat to medium-high. Add butter to the skillet and melt it. Add sliced onions and cook for 1 minute, then add mushrooms. Cook until mushrooms are golden, scraping the bottom of the pan to release all the browned flavorful bits.
- Make the Sauce: Sprinkle flour over the vegetables and cook while stirring for 1 minute. Gradually add half the beef broth, stirring until incorporated, then add the remaining broth. Stir well.
- Add Cream and Mustard: Stir in sour cream and Dijon mustard until combined. The sauce might look split; the sour cream will smooth as it heats. Bring to a gentle simmer then reduce heat to medium-low.
- Thicken the Sauce: Let the sauce simmer for 3–5 minutes until thickened to the consistency of pouring cream. Adjust salt and pepper to taste.
- Finish the Dish: Add the browned beef and any plate juices back to the skillet. Simmer together for 1 minute, then remove from heat immediately to avoid overcooking the beef.
- Serve: Serve the stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired.
Notes
- Best beef cuts for stroganoff include boneless rib eye, sirloin steak tips, and tenderloin. Avoid tougher cuts like round steak and hanger steak.
- For gluten-free option, substitute flour with cornstarch.
- Serve with short pastas for easier eating or with mashed potatoes, rice, or polenta.
- Adjust sauce thickness with a splash of water if too thick but avoid over-simmering after adding beef to prevent overcooking.
- Store leftovers in the fridge for 3 to 4 days or freeze. Fully thaw before reheating carefully to avoid toughening the beef.
- Nutritional values are estimated per serving, assuming 5 servings, excluding pasta.
Nutrition
- Serving Size: 1 serving (excluding pasta, approx. 160 g beef stroganoff)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
