Beef Stroganoff - a delicious classic
This version of Russian beef stroganoff is designed to be beginner-friendly. Here’s why this recipe is so great:
- Preparation takes just half an hour, and the ingredients are easy to find (we bought everything at Lidl)
- The dish is very flavorful, creamy, and aromatic
- The meat melts in your mouth and, like the mushrooms, is sliced very thin
- A perfect dish for a family lunch or dinner
- Suitable for weekdays or weekends
- Reheats well the next day – add a little water or stock if needed
Top 5 tips to ensure the recipe always turns out perfectly
Here are the top tips we follow to make sure the recipe always turns out perfectly:
- Choose quality meat. In this recipe, I use ribeye, but beef tenderloin, roast beef, or rump steak also work well. These cuts stay tender even after cooking.
- The pan must be hot. Before adding the meat, make sure the pan is hot so it sears properly. If cooked in a too-cold pan, the meat will boil instead of sear and become tough.
- Slice mushrooms thinly. Cook them long enough to release their liquid, develop a nice color, and caramelize.
- Add the sour cream at the end. The sauce should not boil, which prevents the cream from curdling.
- Don’t overcook. Beef cooks quickly, so prepare the dish promptly to keep it tender.
Storing
We prefer to make beef stroganoff fresh, as it only takes 30 minutes.
Storing in the fridge and reheating: First, let the dish cool to room temperature. Store the meat in a sealed container for up to 3 days. Reheat over low heat, adding water or stock if needed to bring the sauce back to a creamy consistency.
Frequently asked questions and answers (FAQ)
Here are some of the most frequently asked questions and answers:
- Can beef stroganoff be prepared in advance? Yes, beef stroganoff can be made ahead of time. Once the dish has cooled, simply store it in a sealed container in the fridge and use within 2 days.
- Can I use a different type of meat? Of course. You can also use chicken, turkey, or pork. Adjust the cooking time accordingly, and slice the meat thinly in all cases.
- How do I prevent the cream from curdling? This is usually caused by too high a temperature. To prevent it, add the cream after the dish is cooked and removed from the heat. After adding the cream, cook for no more than another minute or two.
- What sides go well with beef stroganoff? We prefer classic sides like rice, wide noodles, gnocchi, or mashed potatoes.
How to make Best Creamy Beef Stroganoff at home (video)
Check this short video to master making Best Creamy Beef Stroganoff at home.
Next, try these beef recipes
- Pressure Cooker Beef Stroganoff
- Quick Beef Stroganoff with Kale
- Thin Sliced Round Steak with Onion Sauce
- Beef Braciole
- Steak Diane in Mushroom Sauce
- Steak Stir Fry
- Beef and Broccoli Stir Fry
- Thin Sliced Round Steak with Sauce
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Slice the mushrooms into thin pieces. Peel the onion and cut it into thin slices. Trim the meat to remove excess fat and connective tissue, then slice it into thin 5 mm strips. Place the meat on a plate and season it with salt and pepper.
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pan-fry the meat
Place a pan over high heat. Add the oil and the meat, and sear it for 30 seconds on each side. Transfer it to a plate.
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sauce
In the same pan, add the butter and onion. Cook over low heat for 5 minutes. Add the mushrooms and cook for another 5 minutes, then add the minced garlic, salt, pepper to taste, thyme, and flour. Cook for one minute, then increase the heat and add the stock. Simmer for 8–10 minutes.
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sauce
Add the Dijon mustard and cream. Stir to form a thick sauce, then stir in the meat. Cook for one minute, then remove from heat and serve.
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serve
We like to serve beef stroganoff with wide noodles, rice, or potatoes. Optionally, sprinkle with chopped parsley and serve.
