Try this quick and easy Classic Beef Stroganoff recipe as a tasty alternative to your favorite beef and pasta dish! You don’t see beef stroganoff on menus very often these days and I have no idea why. Juicy beef strips and golden buttery mushrooms swimming in a creamy sauce – there’s nothing about that sentence not to love!
But no matter if you can’t find it in your local restaurant – it’s super easy to make at home and I’m happy to share this delicious recipe with you. Try to get hold of one of the more tender beef steaks, like fillet, rump, sirloin or round. If you’ve got a tougher steak, like chuck or stewing, you’ll just need to cook it for longer. I like stroganoff over a bed of egg noodles but you can use pasta or rice too.
To make Classic Beef Stroganoff, you will need the following ingredients:
Use a mallet or rolling pin to flatten the steaks, pressing them down until they are about a third of an inch thick. Remove any threads of fat. Cut the steaks into strips, about 1/5" thick, and if you have any particularly long strips, cut those in half. Season the strips with salt and pepper and toss to coat.
Place a skillet over a high heat and add half the oil. When the oil is sizzling, add half the beef strips to the skillet, spreading them out so they are all touching the surface of the pan. Leave for just half a minute, then flip them over and leave for another 30 seconds. This is just to brown them. Remove to a plate. Heat the remaining oil and repeat the process again, until all the beef is browned.
Lower the heat slightly and add the butter to the pan. Once it has melted, add the onions and cook for 1 minute, stirring.
Add the mushrooms and sauté until soft and golden.
Stir in the flour, scrape all the brown bits from the bottom of the skillet and cook for one minute. Pour in half of the broth and stir, until the flour has incorporated. Add the rest of the broth.
Stir in the sour cream and mustard.
Bring the broth to a simmer, then turn the heat down to medium-low. Cook for 3-5 minutes until the sauce thickens, stirring occasionally. Check the seasoning and adjust as needed.
Return the beef to the pan, including any juices that have run out in the meantime. Cook for a minute and then remove from the heat.
Spoon the stroganoff over pasta or egg noodles. Sprinkle chopped chives over the top to serve.
Never tried stroganoff before? This Creamy Beef Stroganoff is the best recipe to start with! Leave a comment below to tell me how you find it or tag #cookmerecipes in your photos!
Thanks!
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