Classic beef stroganoff is one of those cozy comfort dishes that somehow feels both fancy and familiar at the same time. With tender strips of beef swimming in a rich mushroom cream sauce, this recipe transforms humble ingredients into a restaurant-worthy meal that’s surprisingly easy to make at home.
While traditional stroganoff has Russian roots, this version is adapted for the modern home kitchen without sacrificing any of that signature flavor. In just about 30 minutes, you’ll have a warming, satisfying dinner that the whole family will request again and again.
Why You’ll Love This
- Ready in just 30 minutes – perfect for busy weeknights
- Uses simple pantry ingredients you likely already have
- The sauce is rich and creamy without being heavy
- Leftovers taste even better the next day
- Easy to customize with different mushroom varieties
Ingredients
- 450g (1 lb) scotch fillet steak (boneless ribeye), sliced into 1-1.5cm (1/2-3/4″) thick strips
- 500g (1 lb) swiss brown mushrooms, sliced
- 4 tablespoons (55g) unsalted butter, divided
- 1 onion, diced
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon black pepper
- 120ml (1/2 cup) brandy or beef stock
- 375ml (1 1/2 cups) beef stock
- 1 tablespoon (15ml) Worcestershire sauce
- 2 tablespoons (16g) all-purpose flour
- 475ml (2 cups) sour cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the beef on a cutting board and pound with a meat mallet to tenderize. Slice into 1-1.5cm (1/2-3/4″) thick strips. Set aside.
- In a large skillet over high heat, melt 2 tablespoons (28g) butter. Working in batches if needed to avoid overcrowding, add the sliced beef in a single layer and sear for 45 seconds per side until browned. Transfer seared beef to a plate and set aside.
- Add the remaining 2 tablespoons (28g) butter to the skillet. Add the diced onion and sauté for 2 minutes until translucent.
- Add the sliced mushrooms and continue sautéing for 5 minutes until softened.
- Stir in the Dijon mustard, salt, and pepper until well combined. Recipe by Ineskohl.info
- Pour in the brandy and cook for 2 minutes, stirring frequently.
- Add the beef stock, Worcestershire sauce, and flour. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in the sour cream and seared beef until fully incorporated and thickened.
- Check seasoning and add more salt and pepper if desired.
- Serve warm over egg noodles, mashed potatoes, or rice. Garnish with parsley.
Tips & Variations
- Freeze the beef for 20 minutes before slicing to make it easier to cut thin strips
- Substitute Greek yogurt for sour cream to make it lighter
- Try different mushroom varieties like cremini or shiitake for deeper flavor
- Add a splash of white wine when cooking the mushrooms for extra depth
- Make it gluten-free by using cornstarch instead of flour and gluten-free noodles
Serving Suggestions
Serve your stroganoff over hot egg noodles with a side of steamed green beans or roasted Brussels sprouts. A simple green salad with vinaigrette provides a fresh contrast to the rich sauce. For extra color and crunch, consider adding a sprinkle of fresh parsley and some crusty bread on the side.
Notes
- Store leftovers in an airtight container for up to 3 days
- The sauce will thicken as it cools; thin with a splash of broth when reheating
- For best results, don’t overcrowd the pan when browning the beef
FAQs
- Can I make this ahead of time? Yes, but store the noodles separately and reheat gently to prevent the sauce from breaking.
- What cut of beef is best? Sirloin is ideal, but ribeye or tenderloin also work well.
- Can I use canned mushrooms? Fresh mushrooms are preferred, but canned will work in a pinch – just drain well.
- Is this recipe freezer-friendly? The sauce can be frozen without the noodles for up to 2 months, but may need extra stirring when reheating.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 450g (1 lb) scotch fillet steak (boneless ribeye), sliced into 1-1.5cm (1/2-3/4″) thick strips
- 500g (1 lb) swiss brown mushrooms, sliced
- 4 tablespoons (55g) unsalted butter, divided
- 1 onion, diced
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon black pepper
- 120ml (1/2 cup) brandy or beef stock
- 375ml (1 1/2 cups) beef stock
- 1 tablespoon (15ml) Worcestershire sauce
- 2 tablespoons (16g) all-purpose flour
- 475ml (2 cups) sour cream
- 2 tablespoons chopped fresh parsley for garnish
Steps
- Place the beef on a cutting board and pound with a meat mallet to tenderize. Slice into 1-1.5cm (1/2-3/4″) thick strips. Set aside.
- In a large skillet over high heat, melt 2 tablespoons (28g) butter. Working in batches if needed to avoid overcrowding, add the sliced beef in a single layer and sear for 45 seconds per side until browned. Transfer seared beef to a plate and set aside.
- Add the remaining 2 tablespoons (28g) butter to the skillet. Add the diced onion and sauté for 2 minutes until translucent.
- Add the sliced mushrooms and continue sautéing for 5 minutes until softened.
- Stir in the Dijon mustard, salt, and pepper until well combined. Recipe by Ineskohl.info
- Pour in the brandy and cook for 2 minutes, stirring frequently.
- Add the beef stock, Worcestershire sauce, and flour. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in the sour cream and seared beef until fully incorporated and thickened.
- Check seasoning and add more salt and pepper if desired.
- Serve warm over egg noodles, mashed potatoes, or rice. Garnish with parsley.
Notes
- Store leftovers in an airtight container for up to 3 days
- The sauce will thicken as it cools; thin with a splash of broth when reheating
- For best results, don't overcrowd the pan when browning the beef
