cook
Tender strips of beef and earthy mushrooms in a silky, tangy sour cream sauce — beef stroganoff is pure comfort food, and this weeknight version comes together in about 30 minutes. Serve it over buttered noodles, fluffy rice or mashed potatoes to catch every drop of the sauce.
What is beef stroganoff?
Beef stroganoff is a dish of sautéed beef in a sour cream sauce that dates back to 19th-century Russia. Over time it spread far beyond its origins and picked up local variations, but the heart of it stays the same: quickly seared beef and mushrooms brought together in a creamy, gently tangy sauce.
Why you’ll love it
- Rich and creamy with a pleasant tang from the sour cream.
- Fast enough for a weeknight but comforting enough to feel special.
- Works over noodles, rice or potatoes — use whatever you have.
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Beef sirloin or tenderloin, thinly sliced | 500 g (1.1 lb) | Any quick-cooking tender cut; slice thin against the grain |
| Mushrooms, sliced | 250 g (9 oz) | Cremini or button mushrooms |
| Onion, finely chopped | 1 medium | |
| Garlic, minced | 2 cloves | |
| Butter (dairy) | 2 tbsp | Or oil |
| All-purpose flour (wheat) | 1 tbsp | For a gluten-free sauce, use 1 tsp cornstarch mixed with water at the end |
| Beef broth | 250 ml (1 cup) | |
| Sour cream (dairy) | 120 g (1/2 cup) | Full-fat holds up best in the sauce |
| Dijon mustard | 1 tsp | Adds depth; optional |
| Salt and black pepper | to taste | |
| Chopped parsley | to garnish | Optional |
Dual units always: g (oz), ml (cups), ℃ (℉), tbsp/tsp.
How to make it
- Sear the beef. Season the beef and sear it in a hot pan with a little butter, in batches, for about 1–2 minutes per side, just until browned. Remove and set aside — it will finish cooking later.
- Cook the aromatics and mushrooms. In the same pan, melt the remaining butter and cook the onion until soft, 3–4 minutes. Add the garlic and mushrooms and cook until the mushrooms are golden and their liquid has cooked off, about 5–6 minutes.
- Build the sauce. Stir in the flour and cook for 1 minute, then pour in the beef broth while scraping up the browned bits. Simmer until slightly thickened, 3–4 minutes.
- Finish gently. Lower the heat. Stir in the sour cream and mustard, then return the beef and any juices to the pan. Warm through until the beef is fully cooked through and no longer pink in the center. Do not let the sauce boil, or the sour cream can split.
- Serve. Season with salt and pepper, scatter with parsley, and serve over noodles, rice or mashed potatoes.
Tips for success
- Keep the heat gentle once the sour cream goes in; a hard boil is the most common cause of a split sauce.
- Sear the beef in batches so it browns instead of steaming.
- Cooking the mushrooms until their moisture evaporates concentrates their flavor and keeps the sauce from turning watery.
Variations / Storage
- Storage: Store in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions.
- Variations: Add a splash of white wine when building the sauce; use a mix of mushrooms; or stir in a spoonful of tomato paste for a deeper color.
FAQ
Q. What’s the best cut of beef for stroganoff?
A. A tender, quick-cooking cut like sirloin or tenderloin works best, sliced thin so it stays juicy after a fast sear.
Q. Why did my sauce split?
A. Almost always because it boiled after the sour cream was added. Keep the heat low and just warm it through.
Q. Can I make it gluten-free?
A. Yes. Skip the flour and thicken the sauce at the end with a teaspoon of cornstarch stirred into a little cold water.
