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The Classic Beef Stroganoff

Beef Stroganoff is a comforting classic that combines tender strips of beef with a rich, creamy mushroom sauce, gently flavoured with onions, mustard and a touch of paprika. Originating from Russian cuisine and loved across Europe, this dish is all about balance, indulgent yet elegant, hearty yet refined. The beef is cooked quickly to remain soft and succulent, then folded into a velvety sauce made with mushrooms and crème fraîche or sour cream, creating depth without overpowering the natural flavour of the meat.
This recipe focuses on simple techniques and quality ingredients to deliver a timeless, crowd-pleasing meal that feels both nostalgic and comforting, while still being effortlessly impressive on the plate.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: russian
Ingredients Method Video Notes

Ingredients
  

For the Beef
  • 450 g beef sirloin or tenderloin sliced thinly
  • 2 tbsp plain flour / all-purpose flour
  • 1 tsp paprika
  • salt and black pepper, to taste
  • 2 tbsp olive oil or butter
For the Sauce
  • 2 tbsp unsalted butter or some vegetable oil
  • 1 medium onion or shallots finely chopped
  • 2 garlic cloves minced or finely chopped
  • 225 g mushrooms, sliced (Chestnut, button or cremini)
  • 120 ml dry white wine
  • 250 ml beef stock
  • 1 tbsp Worcestershire sauce
  • 250 ml sour cream (or double cream for a milder taste)
  • 2 tsp Dijon mustard
  • Salt and black pepper, to taste
For Serving
  • 340 g egg noodles or rice cooked according to package
  • Fresh parsley, chopped (for garnish)

Method
 

Prepare the Beef
  1. Slice the beef into thin strips against the grain to ensure tenderness.
  2. In a bowl, mix the flour, paprika, salt, and black pepper. Toss the beef strips in the seasoned flour until evenly coated.
  3. Brush the beef with English mustard while still warm. Set aside to cool.
Sear the Beef
  1. Heat olive oil or butter in a large skillet over medium-high heat.
  2. Sear the beef strips for about 2 minutes per side until browned. Work in batches to avoid overcrowding the pan. Remove and set aside.
Sauté the Vegetables
  1. In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sliced mushrooms and cook until golden and tender, about 5-7 minutes. Avoid overcrowding to ensure they brown nicely.
Add White Wine
  1. Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits stuck to the bottom. Simmer for 2 minutes to allow the alcohol to cook off.
Make the Sauce:
  1. Stir in the beef stock and Worcestershire sauce. Simmer for 5 minutes to reduce slightly.
  2. Reduce the heat to low and mix in the sour cream and Dijon mustard. Stir until smooth and creamy. Season with salt and black pepper to taste.
Combine and Heat Through
  1. Return the seared beef to the skillet. Stir to coat the beef in the sauce and simmer for 5 minutes to warm through. Avoid overcooking to keep the beef tender.
Serve
  1. Serve the beef stroganoff over egg noodles, rice, or mashed potatoes.
  2. Garnish with freshly chopped parsley for a pop of colour and freshness.

Video

Notes

Pro Tips:
  • Use a hot skillet to sear the beef quickly and lock in the juices.
  • Dry white wine adds a tangy depth of flavor to the sauce. If you prefer to skip the wine, substitute with an equal amount of beef stock.
  • Stir the sour cream in off the heat to prevent curdling.