Fast, deeply satisfying beef stroganoff with tender strips of beef wrapped in a velvety sour cream and mushroom sauce. It comes together in just 20 minutes and is perfect for a hearty weeknight supper or a relaxed family lunch.
Ingredients
- Beef tenderloin or top sirloin — 500g (1 lb 2 oz)
- Button mushrooms — 200g (7 oz)
- Yellow onion — 1
- Garlic — 1 clove
- Sour cream, 20% — 200ml (3/4 cup + 1 tbsp)
- Beef broth (or water) — 100ml (7 tbsp)
- All-purpose flour — 1 tbsp
- Butter — 30g (2 tbsp)
- Vegetable oil — 1 tbsp
- Dijon mustard — 1 tsp
- Sweet paprika — 1/2 tsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Fresh parsley — 5g, for serving
How to Make Mushroom Beef Stroganoff
- Slice the beef into thin strips, about 1/2 x 1 1/2 inches, cutting strictly across the grain. Pat dry with paper towels to remove excess moisture.
- Heat a skillet with the vegetable oil over high heat. Sear the beef in small batches for 1–2 minutes until browned. Do not overcrowd the pan. Transfer the meat to a plate and keep the juices.
- In the same skillet, melt the butter. Add the onion, sliced into half-moons, and the mushroom slices. Cook for 5–6 minutes until lightly caramelized. Add the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the mushrooms and onion, stir well, and cook for 30 seconds so the flour loses its raw taste.
- Gradually pour in the broth, stirring constantly until smooth and lump-free. Bring to a gentle simmer.
- Add the sour cream, mustard, and paprika. Stir to combine, reduce the heat, and simmer for 2 minutes until the sauce turns silky.
- Return the beef and any accumulated juices to the skillet. Season with salt and pepper. Warm through for 1–2 minutes, without letting it boil hard, so the beef stays tender.
- Remove from the heat and let it rest for 2–3 minutes. Finish with chopped parsley and serve hot.
Serving Ideas and Side Dishes
- Classic: mashed potatoes or egg noodles.
- Quick options: fluffy rice, buckwheat, couscous.
- For a lighter plate: cauliflower, green beans, crisp pickles, or dill pickles.
Storage and Reheating
- Refrigerator: up to 2 days in an airtight container.
- Reheat: over low heat with 1–2 tbsp of broth/water added; do not boil.
- Freezing: not ideal because of the sour cream, which may split. If you do freeze it, reheat gently and stir in a little cream.
Nutritional Value (per serving)
| Item | Per serving |
|---|---|
| Calories | 468 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sugar | 2.4 g |
| Sodium | 500 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- The cut matters: slice strictly across the grain so the beef stays tender.
- Quick sear: cook the meat in small batches in a properly hot skillet, or it will steam and turn tough.
- No lumps: work the flour into the fat with the mushrooms and onion first, then add the broth gradually while stirring briskly.
- Adjust the creaminess: replace part of the sour cream with 20–30% cream (100–150ml / about 1/2 cup to 2/3 cup) and add a squeeze of lemon for the classic tang.
- Gluten-free: replace the flour with cornstarch (1 tsp, mixed with cold broth and added at the end).
- Without mushrooms: simply leave them out for a basic beef stroganoff with onion sauce.
- Extra aroma: add 30ml (2 tbsp) brandy or cognac after searing the beef, let it cook off briefly, then continue with the recipe.
- Cookware: a heavy skillet or sauté pan holds heat better and encourages proper caramelization.
Frequently Asked Questions
What cut of beef should I use?
Tenderloin, top sirloin, inside round, or a well-marbled chuck shoulder all work well. The key is thin slicing across the grain and a very short sear.
Can I replace the sour cream?
Yes, use 20–30% cream instead. For that classic tang, add 1–2 tsp lemon juice or 1 tsp Dijon mustard.
Why does the sauce split?
Sour cream does not like a hard boil. Lower the heat when you add it, warm gently, and never let it bubble fiercely.
Can I make it without mushrooms?
Yes. Leave out the mushrooms and increase the onion by 1/2 to make a classic beef stroganoff with a creamy onion sauce.
Can I make it ahead?
You can, but it’s best to undercook the beef by about 30 seconds, cool the dish, then finish it in the sauce over low heat when reheating.