Best beef Stroganoff recipe
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- Meat and poultry
- Beef stews and casseroles
- Beef stroganoff
How beef stroganoff was intended to be made! This is a fantastic beef stroganoff recipe with a sauce that is richly flavoured with Burgundy wine, lemon juice and soured cream. Serve along with your favourite egg pasta.
176 people made this
- 500g egg pasta
- 2 tablespoons butter, softened
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 250g fresh mushrooms, thinly sliced
- 450g beef fillet, cut into thin strips
- 450ml beef stock
- 60ml Burgundy wine
- 3 tablespoons lemon juice
- 2 tablespoons plain flour
- 2 tablespoons cold water, or as needed
- 225ml soured cream
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente; drain.
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place beef strips in saucepan and cook about 1 minute. Mix in stock, wine and lemon juice. Bring to the boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in soured cream. Serve over cooked pasta.
Reviews & ratingsAverage global rating:(180)
Reviews in English (145)
I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture.14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency.As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way.These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!-02 Mar 2006
I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.-19 Oct 2007
by s. epley
I loved this recipe for stroganoff. The lemon did make it! As for the other reviewers who said it was too thin of a sauce, I must remind you to use consomme and not broth. I bet this is what makes the difference. Consomme has gelatin added. I used consomme, and my sauce was plenty thick.-12 Dec 2006
The Most Amazing Beef Stroganoff Recipe You Will Ever Make!
Its true the weather is getting colder and the days are getting shorter! It’s time for me to bust out one of my most comforting and flavorful meals that we eat all through the cold months. I say this because I have a hard time wanting to use any of my cooking appliances in the summer, and the winter gives me a good reason to keep my oven on a couple extra hours, keeping my kitchen nice and toasty. Today I want to share the most amazing beef stroganoff recipe you will ever make!
When I was a kid, my mom used to make beef stroganoff using ground beef and Lipton Onion soup mix…but I wasn’t a huge fan. You see, I am not a huge fan of ground beef to begin with, and the onions were crunchy because they were only being cooked for a couple minutes. This was a quick dinner recipe. As I became a mom, I started thinking of new recipes I could make and while I loved the flavor of my moms beed stroganoff recipe, I knew there was a way I could make it more my style.
So, I combined the delicious flavor of beef stroganoff with tender pieces of beef and some sour cream and you have a winner!
Now, this beef stroganoff recipe can be made a couple different ways depending on if you have the time to cook it in the oven or if you want to make slow cooker beef stroganoff or pressure cooker beef stroganoff…its all possible!
In my opinion, being able to cook it in the oven is best. There is something that happens to the entire meal. The flavors are more intense, and the meat is so tender. It’s definitely the way to go.
The advantage to cooking it in the oven is that you only use one pan for all of it, except for the rice and sides.
This is like beef tips and rice on steroids.
Now, I understand that we cant all hang out at the house for 4 hours while it cooks. I am lucky enough to work from home, so its a non issue for my most days.
If you are a working parent, then this will also work for you! It can easily be adjusted to be made in a slow cooker or in a pressure cooker! My only disclaimer is that the sauce will not get as thick and the flavors aren’t quite as intense but they are still delish.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.
What should I serve with beef stroganoff?
Not everyone loves egg noodles, and that’s OK! Your favorite type of pasta, mashed potatoes or rice would work well. Looking for a healthier option? Try zucchini noodles or mashed cauliflower.
If you like this recipe, you may also be interested in these other delicious beef recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Ingredients for Beef Stroganoff
- 1 ½ pounds thinly sliced beef. I used sirloin steak. Flank steak also works!
- 16 ounces cremini mushrooms.
- 2 medium onions, thinly sliced
- 2 garlic cloves, finely chopped
- ¼ cup unsalted butter
- 1 ½ cups beef broth.
- ½ cup dry white wine
- ½ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 ½ cups sour cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cups hot cooked egg noodles
How to make classic beef stroganoff:
- Trim off excess fat from the steak and cut into bite sized pieces.
- Saute mushrooms.
- Stir in the shallots.
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side.
- Deglaze the pan.
- Bring to a rapid boil and reduced to about 1/3 cup.
- While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
- After the sauce has reduced, add the heavy cream/corn starch mixture to the pan.
- Bring to a simmer for one minute.
- Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
- Add the mushrooms, shallots and beef back in the pan. Add the thyme to the pan.
- Bring the pan to a simmer, warming the meat and thickening the sauce, stirring occasionally.
- Season with salt and pepper.
- Serve over cooked noodles, if desired.
- Heat the oil in large sauté pan over medium heat.
- Add the mushrooms and cook for about 5 minutes, until softened and caramelized.
- Remove and reserve.
- Season the beef with salt and pepper.
- In the same pan, adding more oil if necessary, cook the beef for about 5 minutes, until well-browned all over.
- Remove and reserve with the mushrooms.
- Add the onion and garlic to the pan and cook until the onion is translucent.
- Stir in the flour until it evenly coats the vegetables, then add the wine, stock, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom.
- Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.
- Return the mushrooms and beef to the pan and heat through, then remove from the heat.
- After the liquid cools just slightly, stir in the yogurt. (If the heat is too high, the yogurt will separate.)
- Serve over buttered noodles or steamed rice and garnish with parsley.
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Make It All In One Pot
No need to brown the meat separately with this recipe. No need to cook the noodles in another pot with this recipe. We&rsquore going to do it all in the Instant Pot. It&rsquos the perfect method that will take care of all the necessary steps.
More Tips for this Recipe for Beef Stroganoff with Cream
You might want to adjust the amount of salt used, depending how salty your broth is. Because of that, just use your own judgment and taste as you go.
You can either use button mushrooms (white or brown) or shiitakes for a different flavor. This recipe for beef stroganoff with cream suits any kind of mushroom really. You might even want to mix a couple of different types of mushrooms in this.
Perhaps you prefer a vegetarian stroganoff recipe, in which case you can use vegetable broth and use extra mushrooms instead of the beef. Otherwise, you can try this vegetarian mushroom stroganoff instead.
Brazilian Beef Stroganoff
Welcome to Olivia’s Cuisine. This is not my first food blog but this is the first time I decide to do it for real. If you don’t know me, my name is Olivia and I live in New York City. In January of this year (2014) I got married to the love of my life! (Dramatic pause for the romantic sighs…) :-) Even though I’ve had a passion for cooking ever since I was little (more on that to come), getting married made me more inspired to cook and try new recipes. Nothing makes me more happy than cooking with love to take care of my husband and my brother (who is living with us for a short time).
My whole life I learned to show love through food. My mom is a successful opera singer in Brazil and had to travel a lot to sing on different states. Since we lived kinda far, my dad would pick me and my brother up from school and drop us off at my grandmother’s apartment (my mom’s mom) while he was at work and we would be there all afternoon til around 6pm when he would pick us up to go home. Sometimes I would even beg to stay over! The whole afternoon I would sit in one of my grandma’s kitchen chairs chatting while she cooked amazing dishes. Nothing was ever boring at my grandma’s table. Even the food I wasn’t particularly fond of was delicious if made by my grandmother. Til this day, she makes everything with all her love and I swear you can taste it in the food. She is my biggest inspiration in the kitchen and I like to think my passion for cooking and everything food related started back in those days.
My favorite grandma’s dish is without a doubt her beef stroganoff. I’ve been making that for friends since I was a teenager when me and my friends would go to the beach house and someone had to cook. Spoiler alert: it was always me! LOL! Today it is my husband’s favorite dish in the whole world and that makes me very happy. But I know that even if I follow her recipe step by step, it will never taste like hers. It needs her love, it needs her energy. However, mine is close enough and I’m sure you will conquer lots of hearts if you make it! It is easy enough to be made on a weekday while tasting like you had to go to all sorts of trouble to make it… So it’s a great option if you’re into impressing your friends! :-)
I serve my beef stroganoff with rice and shoestrings potatoes, the Brazilian way. I know my American readers are used to eating stroganoff (or that bland thing you guys call stroganoff.. Believe me, you’ll say that too after you taste my version!) over pasta… But I prefer it with rice and shoestring potatoes. And so will you if you give it a try! -)
I start by grating the onion in the food processor. My grandmother always did it by hand, but let’s face it: technology is here to help us! (Also, if I’m on a hurry, I just chop the onions! Shhhhhh! Don’t tell grandma!)
Then I trim and cut my sirloin (or tenderloin/filet mignon if you have the $) into bite size cubes and I sprinkle them with salt, paprika and flour. The flour will help thicken the sauce later on. You can also use more or less paprika depending on how hot you like your food. I like it in between… (I’m a Libra, balance is my middle name!).
Next I chop the mushrooms. Usually, people use canned mushrooms but I figured why not use the good stuff? So, I bought Paris mushrooms. I chop them in bite sizes, similar to the meat. (Another good substitute for the mushrooms would be canned corn, drained. It is delicious! Or you could also omit the mushrooms entirely.)
On a large skillet, heat the butter and fry the grated onion til it gains some color. Set it aside.
On the same skillet, heat the olive oil til it’s piping hot and fry your meat til brown.
Add the mushrooms and cook a little longer. Add the onion back to the pan and cook for around 2 minutes so it incorporates. Add the Worcestershire sauce (I still have trouble saying this word in english), the Dijon mustard and the ketchup and cook 2/3 more minutes or so.
This flambéing phase is optional. My grandmother doesn’t do it and I usually don’t do it. But the traditional stroganoff is flambéed, so I’m teaching you how to do it. Pour the cognac into a ladle and pour it over the stroganoff. Immediately, tilt the skillet so the cognac catches fire and let it cook it off. Do not wait too long to flambé after you’ve added the cognac cause you don’t want the food to absorb the raw alcohol, ruining the flavor of the dish.
(I didn’t succeed much in getting a good flambéing picture…)
Once there are no more flames, add the tomato sauce. (If you are not flambéing your dish, this step would come after adding the Worcestershire sauce/ketchup/mustard. Cook for around 5 minutes so everything incorporates. Then pour the heavy cream (or table cream) and cook til everything blends together and the sauce thickens a little. Beware: if you use the table cream, don’t cook it too long cause it is not supposed to boil or it will go bad. Sometimes I like using the table cream though… The sauce gets a little thicker! :)
Serve your stroganoff over or by rice with a side of shoestring potatoes!
Full disclosure: I couldn’t find shoestring fries in my (not so local but good) supermarket, so I bought Yukon select fries and they were just as delicious. Somehow it’s not as easy to find shoestring fries here as it is in Brazil. Grandma fries her own chips though.. I just don’t have the time and/or patience! :-)