Name: Beef Stroganoff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 g sirloin or rump steak (fat trimmed, cut into thin strips); 1 tbsp olive oil; 25 g unsalted butter; 1 large onion (finely chopped); 2 cloves garlic (minced); 250 g chestnut mushrooms (sliced); 1 tbsp plain flour; 1 tsp smoked paprika; 150 ml good quality beef stock (hot); 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 150 g full-fat soured cream (at room temperature); 2 tbsp crème fraîche (optional, for extra creaminess); Small bunch of fresh parsley (finely chopped); Salt and freshly ground black pepper (to taste)

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There are some dinner recipes that just feel like a warm hug in a bowl, and this Beef Stroganoff recipe is absolutely one of them. It’s a dish that balances rich, savoury flavours with a luxurious, creamy texture, making it feel special without being overly complicated. The magic is in the details: tender strips of beef, earthy mushrooms, and a velvety paprika-infused sauce that coats every single piece of pasta or rice. I stumbled upon the trick of using both soured cream and a dollop of crème fraîche by accident one evening, and it’s been my non-negotiable secret for the creamiest sauce ever since.

This is the kind of dinner recipe we turn to on a drizzly Tuesday when we need a bit of a lift, but it’s also elegant enough for a relaxed Saturday night with friends. It’s a wonderfully substantial meal that comes together in one pan, which means less washing up and more time enjoying the food. The aroma that fills the kitchen as the onions, mushrooms, and beef simmer away is simply divine. It’s a true celebration of savoury flavours, creating a pasta sauce that is deeply satisfying.

Whether you’re an experienced cook or just starting to find your way around the kitchen, this stroganoff recipe is straightforward and rewarding. It’s all about building layers of flavour, from searing the beef correctly to letting the sauce gently bubble and thicken. This recipe will guide you through each step to ensure your creamy beef stroganoff is a triumph every single time.

Recipe Overview

This Beef Stroganoff recipe delivers tender strips of beef and sautéed mushrooms enveloped in a rich, tangy, and velvety cream sauce. The flavour profile is deeply savoury from the beef stock and Worcestershire sauce, with a subtle smokiness from the paprika and a lovely tang from the soured cream. I’ve found that searing the beef in batches is the key to developing that gorgeous brown crust, which adds immense depth to the final sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Difficulty: Medium

Why You’ll Love This Beef Stroganoff Recipe

Genuinely Rich Flavour: We’re not just making a generic cream sauce. The combination of a good quality beef stock, Dijon mustard, and smoked paprika creates a sauce with incredible depth. It’s savoury, slightly smoky, and has a gentle acidity that cuts through the richness.
Ready in Under 45 Minutes: From chopping the onion to serving, this entire dish comes together in about 40 minutes, making it a fantastic option for a weeknight dinner that feels a bit special.
A Flexible Recipe: You can easily adapt this to what you have. No sirloin? Rump or fillet tails work beautifully. You can swap chestnut mushrooms for cremini or even add a splash of brandy for an extra layer of warmth.
Works Brilliantly for a Cosy Night In: This is my go-to when I want a satisfying, hearty meal without spending hours in the kitchen. It’s ideal for a date night or a quiet family dinner. It’s a bit more hands-on than my Stuffed Peppers With Rice Recipe Dinner, but the result is so worth it.
Family Tested and Approved: This recipe always gets compliments. My husband, who’s usually quite picky about creamy sauces, asked for seconds the first time I made it this way! It has become a real favourite in our house.

Beef Stroganoff Recipe

⏱️ 15 min prep • 🍳 30 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, using good quality ingredients here really makes a difference, especially the beef and the stock. I often use Knorr Rich Beef Stock Pots as they have a fantastic flavour that forms a great base for the sauce. Make sure your soured cream is full-fat to ensure the sauce is luxuriously creamy and less likely to split.

500g sirloin or rump steak, fat trimmed, cut into thin strips
1 tbsp olive oil
25g unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
250g chestnut mushrooms, sliced
1 tbsp plain flour
1 tsp smoked paprika
150ml good quality beef stock, hot
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
150g full-fat soured cream, at room temperature
2 tbsp crème fraîche (optional, for extra creaminess)
Small bunch of fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

Ashley’s Tip: Letting the soured cream come to room temperature for about 30 minutes before you start cooking is crucial. Adding cold dairy to a hot pan is the main reason sauces split, and this simple step prevents it completely.

How to Make This Beef Stroganoff Recipe

The process is all about building flavour in stages. We start by searing the beef to create a fond (the tasty brown bits) in the bottom of the pan, which will become the foundation of our incredible pasta sauce. Follow these steps for a perfect result.

Sear the Beef: Pat the beef strips dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over a high heat. Once the pan is very hot, add the beef in a single layer (work in two batches if necessary to avoid overcrowding). Sear for 1-2 minutes on each side until beautifully browned. Do not overcook. Remove the beef with a slotted spoon and set aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pan. Turn the heat up slightly and cook for about 5-8 minutes, until they have released their liquid and started to brown and caramelise. Those golden edges are pure flavour!
Create the Sauce Base: Sprinkle the plain flour and smoked paprika over the mushrooms and onions. Stir continuously for 1 minute to cook out the raw flour taste. This mixture, called a roux, will thicken our sauce.
Deglaze and Simmer: Gradually pour in the hot beef stock, stirring constantly to avoid lumps. Scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then stir in the Worcestershire sauce and Dijon mustard. Let it bubble away for 3-4 minutes until the sauce has thickened slightly.
Bring It All Together: Return the seared beef and any accumulated juices to the pan. Stir everything together and let it warm through for a minute.
Add the Creaminess: This is the most important step! Take the pan completely off the heat. Let it cool for a minute. What works best for me is to then stir in the room temperature soured cream and crème fraîche. Stir gently until the sauce is smooth, pale, and velvety. Taking it off the heat ensures the dairy won’t curdle.
Serve: Season the stroganoff with salt and pepper to your taste. Stir through most of the chopped fresh parsley, reserving a little for garnish. Serve immediately over egg noodles, pasta, or fluffy rice.

Tips From My Kitchen

Temperature Control is Key: Don’t add the soured cream while the sauce is boiling. Removing the pan from the heat allows the temperature to drop just enough to incorporate the dairy smoothly without any risk of it splitting or becoming grainy.
The Secret to Tender Beef: I learned that slicing the beef against the grain is essential for tenderness. Look for the lines (the grain) running through the muscle and cut across them. For a detailed guide on this technique, Serious Eats has a great visual explanation. Also, a very hot pan and a quick sear are vital – we want to brown the outside without overcooking the inside.
Make-Ahead Advice: You can prepare the dish up to the point just before adding the soured cream (Step 6). Cool the beef and mushroom mixture completely and store it in an airtight container in the fridge for up to 2 days. When ready to serve, gently reheat it in a pan until simmering, then take it off the heat and stir in the soured cream and parsley.
Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over a low heat, adding a splash of milk or stock if the sauce has thickened too much. Avoid microwaving, as the high heat can cause the cream sauce to separate.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen essentials.

A large, heavy-based frying pan or skillet (cast iron is excellent for searing)
A sharp knife and a sturdy cutting board
A few mixing bowls for holding ingredients
A wooden spoon or heatproof spatula

Delicious Variations to Try

Once you’ve mastered the classic recipe, it’s fun to experiment. This creamy beef dish is a wonderful canvas for a few tasty tweaks.

A Little Bit Spicy: Add 1/2 teaspoon of hot smoked paprika along with the sweet smoked paprika, or stir in a pinch of chilli flakes with the garlic for a gentle background heat.
Vegetarian Mushroom Stroganoff: For a fantastic vegetarian version, simply omit the beef. Double the amount of mushrooms (a mix of chestnut, shiitake, and oyster mushrooms works wonderfully) and use a rich vegetable stock instead of beef stock. A splash of soy sauce can help replicate some of the umami flavour.
Different Proteins: This stroganoff recipe works beautifully with other proteins. Try using thin strips of chicken breast, pork tenderloin, or even leftover roast meat. Adjust the searing time accordingly; chicken will cook much faster than beef. A creamy sauce like this is also wonderful in my Chicken Fried Chicken Recipe.

What to Serve With This Beef Stroganoff Recipe

The rich, creamy sauce is begging to be soaked up by the perfect accompaniment. Here are a few of our favourite pairings:

Buttered Egg Noodles: This is the classic pairing for a reason. The wide, flat noodles are the perfect vehicle for the creamy sauce and tender beef.
Fluffy White Rice: A simple bed of long-grain white rice or basmati provides a wonderful contrast in texture and allows the stroganoff to shine.
A Crisp Green Salad: A simple salad with a sharp vinaigrette helps to cut through the richness of the stroganoff. A few bitter leaves like rocket or radicchio work particularly well.
Wine Pairing: A medium-bodied red wine like a Merlot or a Pinot Noir complements the earthy mushrooms and rich beef without overpowering the creamy sauce.

Frequently Asked Questions

Can I make this Beef Stroganoff recipe ahead of time?

Yes, absolutely. You can prepare the entire dish up to the point before you add the soured cream. Let the beef and mushroom mixture cool, then store it in the fridge for up to two days. When you’re ready to eat, gently reheat the mixture in a pan, and once it’s hot, take it off the heat and stir in the room temperature soured cream and parsley. It’s a great way to get ahead for a dinner party.

Why did my stroganoff sauce split or curdle?

This is the most common issue, and it’s almost always due to temperature shock. A dairy-based sauce can curdle if the dairy is too cold when added to a hot liquid, or if it’s allowed to boil after being added. To prevent this, always use full-fat soured cream, let it come to room temperature before using, and most importantly, take the pan completely off the heat before stirring it in.

How do I store leftovers?

Store any leftover beef stroganoff in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat it very gently in a saucepan over a low heat, stirring occasionally. You might need to add a splash of milk or stock to loosen the sauce as it reheats. I don’t recommend freezing it, as cream-based sauces can separate and become grainy upon thawing.

What’s the best cut of beef for stroganoff?

Traditionally, as noted in the history of Beef Stroganoff, it’s made with very tender cuts. I find that sirloin or rump steak offer the best balance of flavour, tenderness, and price. They cook quickly and don’t become tough. Beef fillet or tenderloin is more luxurious and incredibly tender, but also more expensive. Avoid stewing cuts like chuck or brisket, as they require long, slow cooking to become tender.

Can I use something other than soured cream?

You can! While soured cream provides the classic tangy flavour, you could substitute it with full-fat crème fraîche for a richer, less tangy sauce. Greek yoghurt also works, but ensure it’s full-fat and at room temperature, and be even more careful with the heat to prevent splitting. The flavour will be tangier, similar to soured cream.

Beef Stroganoff Recipe

A classic, comforting Russian dish featuring tender strips of beef and mushrooms bathed in a rich, velvety soured cream sauce. Perfect for an elegant yet easy weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Russian

Calories: 415

Ingredients Method Notes

Ingredients

500 g sirloin or rump steak fat trimmed, cut into thin strips
1 tbsp olive oil
25 g unsalted butter
1 large onion finely chopped
2 cloves garlic minced
250 g chestnut mushrooms sliced
1 tbsp plain flour
1 tsp smoked paprika
150 ml good quality beef stock hot
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
150 g full-fat soured cream at room temperature
2 tbsp crème fraîche optional, for extra creaminess
Small bunch of fresh parsley finely chopped
Salt and freshly ground black pepper to taste

Method

Sear the Beef: Pat the beef strips dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over a high heat. Once the pan is very hot, add the beef in a single layer (work in two batches if necessary to avoid overcrowding). Sear for 1-2 minutes on each side until beautifully browned. Do not overcook. Remove the beef with a slotted spoon and set aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pan. Turn the heat up slightly and cook for about 5-8 minutes, until they have released their liquid and started to brown and caramelise. Those golden edges are pure flavour!
Create the Sauce Base: Sprinkle the plain flour and smoked paprika over the mushrooms and onions. Stir continuously for 1 minute to cook out the raw flour taste. This mixture, called a roux, will thicken our sauce.
Deglaze and Simmer: Gradually pour in the hot beef stock, stirring constantly to avoid lumps. Scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then stir in the Worcestershire sauce and Dijon mustard. Let it bubble away for 3-4 minutes until the sauce has thickened slightly.
Bring It All Together: Return the seared beef and any accumulated juices to the pan. Stir everything together and let it warm through for a minute.
Add the Creaminess: This is the most important step! Take the pan completely off the heat. Let it cool for a minute. What works best for me is to then stir in the room temperature soured cream and crème fraîche. Stir gently until the sauce is smooth, pale, and velvety. Taking it off the heat ensures the dairy won't curdle.
Serve: Season the stroganoff with salt and pepper to your taste. Stir through most of the chopped fresh parsley, reserving a little for garnish. Serve immediately over egg noodles, pasta, or fluffy rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, do not boil, to prevent the cream sauce from splitting.

I really hope you give this creamy beef stroganoff recipe a try. It has become such a reliable and cherished dinner in our home, and I love how it transforms simple ingredients into something so satisfying. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking, Ashley.