Beef stroganoff recipe | Good Food

1 tbsp olive oil
1 onion
sliced
1 clove of garlic
1 tbsp butter
250g mushrooms
sliced
1 tbsp plain flour
500g fillet steak
sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley
chopped

Method

step 1
Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
step 2
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
step 3
Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
step 4
Season everything well, then tip onto a plate.
step 5
Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
step 6
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
step 7
Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
step 8
Cook over a medium heat for around 5 mins.
step 9
Scatter with some chopped parsley, and serve with pappardelle or rice.

What is beef stroganoff?

Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce.

What cut of beef is best for stroganoff?

Stroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too.

What is stroganoff sauce made of?

Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour.

More tips for how to make beef stroganoff

To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes
Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split
To freeze your stroganoff, cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot

How to thicken beef stroganoff

Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream
If the sauce is too thick, add a splash more stock
If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened

What to serve with beef stroganoff

Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead
Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce
Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well
Finish the dish with fresh herbs, such as parsley, thyme and coriander