Juicy beef stroganoff with tender ribbons of beef in a thick mushroom cream sauce is the kind of warm, polished supper that feels both comforting and refined. Everything comes together in one skillet: the beef is seared first, then the sauce is built quickly with onions, mushrooms, garlic, and a touch of flour for a silky texture. Worcestershire sauce and mustard add depth, while cream finishes the dish with a soft, luxurious richness.
Ingredients
- Beef (tenderloin or sirloin) — 1.3 lb | 600 g
- Vegetable oil — 1 tbsp | 15 ml (for searing the beef)
- Unsalted butter — 1 tbsp | 14 g
- Yellow onion — 1 medium
- Button mushrooms — 10.6 oz | 300 g
- Garlic — 3 cloves
- All-purpose flour — 1 tbsp | 8 g
- Beef stock — 1 cup | 250 ml
- 20% cream — 2/3 cup | 150 ml
- Worcestershire sauce — 1 tbsp | 15 ml
- Mustard — 1 tbsp | 15 ml (Dijon or Russian-style)
- Salt and black pepper — to taste
Step-by-Step Recipe
- Slice the beef thinly across the grain and pat dry with paper towels.
- Heat a skillet over high heat with the vegetable oil. Sear the beef in batches until browned, about 1–2 minutes per side. Transfer to a plate.
- In the same skillet, melt the butter. Add the finely chopped onion and cook over medium heat until softened, 3–4 minutes.
- Add the mushrooms, sliced, and cook until their moisture evaporates and they take on a light golden color, 4–5 minutes. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle in the flour, stir quickly, and cook for 30–60 seconds to remove the raw taste.
- Pour in the stock in a thin stream, stirring constantly, then add the cream. Stir in the Worcestershire sauce and mustard. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Return the beef and any juices to the skillet, season with salt and pepper, and simmer over low heat for about 10 minutes, until the beef is tender and the sauce is cohesive.
- Taste and adjust seasoning if needed. Serve at once with mashed potatoes, pasta, or rice.
Nutrition per Serving
| Nutrition | Per serving |
|---|---|
| Calories | ≈ 450 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 33 g |
| Carbs | ≈ 8 g |
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Tips and Variations
- Beef: tenderloin, sirloin, or boneless chuck all work well. Slice across the grain for tenderness.
- Cream: use 20–33%. You can substitute a 1:1 mix of sour cream and milk; add the sour cream off the boil so the sauce stays smooth.
- Mushrooms: button mushrooms can be swapped for oyster mushrooms or wild mushrooms for a deeper aroma.
- Without Worcestershire sauce: mix 2 tsp soy sauce with 1 tsp apple cider vinegar and a pinch of sugar for a similar savory note.
- Side dish: classic mashed potatoes are ideal. Round-grain rice, egg noodles, or celery root purée also work beautifully.
FAQ
What cut of beef is best for stroganoff?
Tenderloin, sirloin, or boneless chuck are all excellent choices. The key is slicing thinly across the grain so the meat stays tender and cooks quickly.
What can I use instead of cream?
Mix sour cream and milk in a 1:1 ratio and add it to the warm sauce without letting it boil. Coconut cream can also be used, but the flavor will be a little sweeter and more exotic.
Can I make it without Worcestershire sauce?
Yes. Combine a little soy sauce with apple cider vinegar or balsamic vinegar and a pinch of sugar. If you like, add a few drops of fish sauce for extra depth.