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Craving comfort food that’s delicious, easy, and family-approved? Beef Stroganoff is a timeless dinner recipe featuring tender strips of steak, savory mushrooms, and a creamy sauce, served over egg noodles or pasta. This meal suits healthy dinner plans and friendly gatherings alike. Make it with pantry staples and recommended kitchen equipment for effortless prep!

Table of Contents

Ingredient List

Here’s what you’ll need for classic Beef Stroganoff. For precise measurement and prep, use kitchen tools like a measuring cups and spoons set, cutting board, and chef’s knives.

Ingredient	Amount
Scotch fillet steak / boneless rib eye	600 g / 1.2 lb
Vegetable oil	2 tbsp, divided
Onion	1 large (or 2 small), sliced
Mushrooms	300 g / 10 oz, sliced
Butter	40 g / 3 tbsp
Flour	2 tbsp
Beef broth (preferably salt reduced)	2 cups / 500 ml
Dijon mustard	1 tbsp
Sour cream	150 ml / 2/3 cup
Salt and pepper	As needed
Pasta/egg noodles (for serving)	250-300 g / 8-10 oz
Chopped chives (optional garnish)	To taste

Recommended Equipment

Using the right kitchen gear makes the process smoother:

Step-by-Step Instructions

Flatten steak with a rolling pin or mallet to 1/3″ thickness. Slice into strips. Sprinkle with salt and pepper.
Heat 1 tbsp oil in frying pan over high. Add half the beef, quickly spread with tongs. Sear for 30 seconds per side, remove. Repeat with remaining beef.
Reduce heat. Add butter to pan. Add onions and sauté for 1 minute. Add mushrooms; cook until golden.
Stir in flour for 1 minute. Pour half the broth, blend, then add remainder. Add sour cream and mustard; stir until smooth.
Simmer 3-5 minutes to thicken to “pouring cream” consistency.
Return beef and juices to pan. Simmer 1 minute. Remove from heat.
Serve over pasta or egg noodles, garnish with chives.

Helpful Tips

Use boneless rib eye for more flavor and tenderness.
For lighter sauce, substitute Greek yogurt for sour cream.
Sear beef in batches for a better crust.
Add extra mushrooms or onions for bulk and taste.

Frequently Asked Questions

Can I use another cut of beef?

Yes! Try sirloin or flank for similar results.

What’s the best noodle type?

Egg noodles hold up well in sauce. Pasta shapes like fusilli or rotini also work.

How do I store leftovers?

Cool quickly and refrigerate in covered containers up to 3 days.

try it tonight

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Beef Stroganoff : Easy Family Dinner Under 40 Minutes!

Print Recipe

Classic Beef Stroganoff features tender scotch fillet steak strips with golden mushrooms in a creamy Dijon sour cream sauce, served over egg noodles. This family-friendly dinner is ready in 40 minutes and perfect for busy weeknights.

Author: Alice
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Russian

Ingredients

Scale

600 g / 1.2 lb scotch fillet steak / boneless rib eye

2 tbsp vegetable oil, divided

1 large onion (or 2 small onions), sliced

300 g / 10 oz mushrooms, sliced (not too thin)

40 g / 3 tbsp butter

2 tbsp flour

2 cups / 500 ml beef broth, preferably salt reduced

1 tbsp Dijon mustard

150 ml / 2/3 cup sour cream

Salt and pepper

Serving: 250-300 g / 8-10 oz pasta or egg noodles of choice

Chopped chives, for garnish (optional)

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Instructions

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.

2. Sprinkle with a pinch of salt and pepper.

3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate.

4. Add remaining 1 tbsp oil and repeat with remaining beef.

5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

7. Add flour, cook, stirring, for 1 minute.

8. Add half the broth while stirring. Once incorporated, add remaining broth.

9. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).

10. Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3-5 minutes), adjust salt and pepper to taste.

11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.

12. Serve over pasta or egg noodles, sprinkled with chives if desired.

Notes

Note 1: Scotch fillet (aka boneless rib eye) is the best cut for this recipe. It’s tender and flavorful.

Note 2: All-purpose flour works best.

Note 3: Egg noodles are traditional but any pasta works great.

Note 4: Don’t overcook the beef or it will get tough. Just 1 minute is perfect.

For lighter version: Use Greek yogurt instead of sour cream.

Storage: Refrigerate up to 3 days. Reheat gently on stove.