Beef Stroganoff Recipe
Tender beef strips simmered in a creamy mushroom sauce.This Beef Stroganoff recipe is rich, comforting, and easy to make.Perfect served over egg noodles for a cozy family dinner.
Ingredients
- 600 g scotch fillet steak or boneless rib eye
- 2 tbsp vegetable oil divided
- 1 large onion sliced
- 300 g mushrooms sliced
- 40 g butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 150 ml sour cream
- Salt and pepper
- 250 –300 g pasta or egg noodles
- Chopped chives for garnish
Instructions
- Flatten the steaks to about 3/4 cm thick using your fist, rolling pin, or mallet. Slice into thin strips and discard excess fat.
- Season the beef lightly with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half the beef in a single layer and sear quickly for about 30 seconds per side until browned. Remove to a plate.
- Repeat with the remaining oil and beef.
- Reduce heat to medium-high. Add butter, then sauté onions for 1 minute.
- Add mushrooms and cook until golden brown, scraping up any browned bits from the pan.
- Stir in flour and cook for 1 minute.
- Gradually add half the beef broth while stirring, then add the remaining broth.
- Add sour cream and Dijon mustard, stirring until combined.
- Bring the Beef Stroganoff sauce to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- Return the beef and any juices to the skillet. Simmer for 1 minute only, then remove from heat.
- Serve hot over pasta or egg noodles and garnish with chopped chives.
Notes
- Greek yogurt can replace sour cream for a lighter option.
- Add garlic for extra depth of flavor.
- Serve with mashed potatoes or rice instead of noodles.
- Fresh parsley can be used instead of chives.