Best Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a comforting classic that combines tender strips of beef with creamy mushrooms and onions in a rich sauce. This easy recipe brings together hearty flavors perfect for a cozy dinner any night of the week.

Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 1 onion, thinly sliced
• 225g (1/2 lb) crimini or chestnut mushrooms, sliced
• 450g (1 lb) beef steak (sirloin recommended), cut into strips
• 60ml (1/4 cup) brandy
• Salt, to taste
• Freshly ground pepper, to taste
• 125ml (1/2 cup) beef stock
• 1 bay leaf
• 1 tsp whole grain mustard
• 250ml (1 cup) full fat crème fraîche or sour cream
• 3–4 sprigs flat-leaf parsley, chopped

Instructions

1. Step 1: Heat oil and butter in a heavy skillet over medium-low heat. Add the sliced onions and mushrooms, cooking gently for 7–10 minutes until soft. Remove them from the pan and set aside.
2. Step 2: Increase the heat to high and add the beef strips to the same skillet. Quickly fry for 3–5 minutes until browned on all sides.
3. Step 3: Pour in the brandy and cook until the alcohol burns off. Then add beef stock, mustard, bay leaf, salt, and pepper. Use a spatula to scrape the bottom of the pan, loosening all the browned bits to enhance the sauce’s flavor.
4. Step 4: Return the cooked mushrooms and onions to the pan. Simmer everything together for 3 minutes until heated through and bubbling.
5. Step 5: Reduce the heat to low and gently stir in the crème fraîche or sour cream, making sure the sauce does not split. Sprinkle with chopped parsley and remove from heat. Serve immediately with mashed potatoes or rice.

Tips & Variations

• For best flavor, use a tender cut of beef like sirloin or fillet and slice it thinly against the grain.
• Substitute brandy with white wine or sherry if preferred.
• Add a splash of Worcestershire sauce to deepen the sauce’s richness.
• Use Greek yogurt instead of crème fraîche for a lighter twist, but add it off the heat to prevent curdling.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. Avoid microwaving at high power to prevent the sauce from splitting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze beef stroganoff?

Yes, you can freeze beef stroganoff for up to 2 months. It’s best to freeze before adding the sour cream or crème fraîche, then stir it in after thawing and reheating to maintain a smooth sauce.

What can I serve with beef stroganoff?

Traditional sides include creamy mashed potatoes or steamed white rice, which soak up the delicious sauce. Egg noodles or buttered pasta also make a great base for this dish.

Best Beef Stroganoff Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

This Best Beef Stroganoff recipe is a classic Russian-inspired dish featuring tender strips of sirloin beef and sautéed mushrooms cooked in a rich and creamy sauce made with brandy, beef stock, and sour cream. Perfectly seasoned and garnished with fresh parsley, this hearty dish is traditionally served over mashed potatoes or rice for a comforting meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 450g (1 lbs) beef steak (sirloin), cut into strips
• 1 onion, thinly sliced
• 225g (1/2 lbs) crimini or chestnut mushrooms, sliced

Cooking Fats and Liquids

• 1 tbsp oil
• 1 tbsp butter
• 60ml (1/4 cup) brandy
• 125ml (1/2 cup) beef stock
• 250ml (1 cup) full fat creme fraiche or sour cream

Seasonings and Garnish

• 1 bay leaf
• 1 tsp whole grain mustard
• Salt, to taste
• Freshly ground pepper, to taste
• 3–4 sprigs flat-leaf parsley, chopped

Instructions

1. Sauté Onions and Mushrooms: Heat oil and butter in a heavy skillet over medium-low heat. Add the thinly sliced onions and mushrooms and cook gently for 7 to 10 minutes until softened and lightly browned. Remove from the skillet and set aside.
2. Cook the Beef: In the same skillet, increase heat to high and add the beef strips. Quickly fry for 3 to 5 minutes until browned on all sides but still tender.
3. Deglaze and Build Sauce: Pour in the brandy carefully and cook until the alcohol evaporates. Add the beef stock, whole grain mustard, bay leaf, salt, and freshly ground pepper. Scrape the bottom of the pan with a spatula to release all the flavorful browned bits, stirring everything to combine.
4. Combine Mushrooms and Onions: Return the sautéed mushrooms and onions to the pan. Cook everything together for 3 minutes until heated through and bubbling.
5. Finish with Sour Cream and Parsley: Lower the heat and gently stir in the creme fraiche or sour cream to prevent the sauce from splitting. Remove the bay leaf, sprinkle chopped parsley over the top, and remove the pan from heat. Serve immediately with mashed potatoes or rice.

Notes

• Use sirloin or a tender cut of beef for the best texture and flavor.
• To prevent the sour cream from curdling, add it over low heat and avoid boiling after adding.
• Brandy can be substituted with dry white wine if preferred.
• Fresh parsley adds a bright contrast to the creamy sauce and should not be omitted.
• This dish pairs wonderfully with creamy mashed potatoes, egg noodles, or steamed rice.

Keywords: beef stroganoff, creamy beef recipe, sirloin beef stroganoff, mushroom sauce, classic comfort food