Description
Classic Beef Stroganoff featuring tender steak slices in a creamy mushroom sauce, perfect served over mashed potatoes, rice, or pasta. This recipe balances rich flavors with a velvety sauce made from fresh mushrooms, sour cream, and Dijon mustard, delivering comfort food with an elegant touch.
Ingredients
Units
Scale
Beef and Seasoning
- 500g / 1lb Steak (Rump, Sirloin or Ribeye), preferably close to room temperature
- Salt & Black Pepper, to taste
- Vegetable Oil, as needed for frying
Sauce and Vegetables
- 2 tbsp Unsalted Butter
- 1 medium White Onion, thinly sliced
- 250g / 9oz Chestnut Mushrooms, sliced (not too thin)
- 2 cloves Garlic, finely diced
- 2 tbsp Plain Flour
- 360ml / 1 1/2 cups Beef Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temperature
- 60ml / 1/4 cup Sour Cream, at room temperature
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- Fresh Chives, finely diced for garnish
Serving Suggestions
- Pasta, Rice, or Mashed Potato, to serve (approx. 75g / 2.6oz per person if using rice or pasta)
Instructions
- Prepare the beef: Trim any large fat pieces from the steak, then thinly slice the meat. Cut wide slices in half, pat dry with kitchen paper, and generously season all over with salt and pepper.
- Fry the beef: Heat 1 tablespoon of vegetable oil in a large frying pan over high heat until hot. Add half the beef slices in a single layer for direct contact with the pan. Fry for 1 minute, flip, and fry another minute. Remove beef and repeat with remaining slices, adding more oil if needed. The beef should remain slightly pink. Set aside.
- Sauté the vegetables: Lower heat to medium-high and melt in butter. Add sliced onion and cook for 2 minutes until just soft. Add mushrooms and fry for around 5 minutes, allowing them to brown and moisture to evaporate. Add garlic and fry for 30 seconds more.
- Create the sauce: Stir in plain flour to coat the vegetables, then gradually add beef stock, stirring to avoid lumps. Mix in the cream, sour cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook gently until sauce thickens, about 5 minutes.
- Finish the dish: Return the beef along with any resting juices to the pan. Simmer for 1 minute to warm through and allow sauce to re-thicken. Remove from heat and adjust seasoning if needed.
- Serve: Serve the stroganoff over mashed potatoes, rice, or pasta, garnished with freshly diced chives.
Notes
- Steak Choice: Rump, Sirloin, or Ribeye work best; there’s no need for expensive cuts.
- Sour Cream: Bring it to room temperature before adding to prevent curdling. The sauce might initially split but will come back together when stirred.
- Sauce Consistency: Ensure the sauce is thickened to your liking before adding beef back to avoid overcooking the meat.
- Serving Suggestions: Mashed potato is traditional, but rice or pasta (about 75g per person) work well too; plenty of sauce is provided.
- Calories: The whole recipe portioned into four servings, excluding sides.
- This recipe is featured in the cookbook ‘Comfy’ by the author.
Nutrition
- Serving Size: 1/4 of recipe without sides
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
