Last updated on April 16th, 2025
An easy recipe for Beef Stroganoff that comes together in 35-40 minutes. Beef Stroganoff is a classic Russian dish of sautéed pieces of beef and mushrooms served in a sour cream sauce. The recipe includes classic additions such as paprika, mustard and white wine. Follow this easy step-by-step recipe that the whole family will love. Serve over pasta, rice or mashed potato.
Beef Stroganoff is such a classic recipe and has such a distinct taste, it is impossible not to love this creamy Russian dish. Except for the mushrooms, I would say my kids LOVE this recipe. I know as they get older though, they will get more tolerant of them but for now, this still serves as a wonderful family dinner.
If you have a look at the “History of Beef Stroganoff” below, you will see that the recipe actually started off really simple, even without mushrooms, so if you want to cut back on certain herbs, spices or sauces (soy sauce or garlic for example), the recipe seems to give enough flexibility to do that.
What ingredients do I need to make Beef Stroganoff?
- Meat: Beef Fillet or Rump
- Vegetables: Onions and Mushrooms
- Spices: Garlic, Paprika, Salt and freshly cracked Black Pepper
- Herbs: Thyme, Rosemary (preferably fresh)
- Sauces: Soy sauce and Mustard
- Fats: Cooking Oil and Butter
- Liquids: White wine, Beef Stock and Sour Cream / Creme Fraiche
- Thickener: Flour
How do you make Beef Stroganoff? The summary:
- Saute the meat: Make sure the oil is hot to brown the meat quickly. Then set meat aside on a plate.
- Make the sauce: Cook the onions first and then add the mushrooms and some spices (garlic, paprika, salt, pepper)
- Then we add some more flavor by adding in Soy Sauce and the herbs.
- Next we add the flour which will help thicken the sauce, followed by some wine and the beef stock
- We then let the mixture simmer until the liquid has reduced by half
- Now we take the pan off the heat, mix the mustard with the sour cream and then stir that back into the pan along with the beef and any juices that dripped off onto the plate.
- Serve with rice, pasta or mashed potatoes and garnish with a dollop of sour cream and fresh herbs such as Parsley.
What is the History of Beef Stroganoff?
As mentioned at the top of this post, Beef Stroganoff is a classic Russian dish. It is named after the Stroganov family and is believed to have been created in the 19th century by a French chef working for the Stroganov family.
The dish originally consisted of just sautéed beef in a sour cream-based sauce but over time it evolved to include other tasty ingredients like mushrooms, white wine and mustard. And let’s not forget the Paprika! The dish initially became popular among Russian aristocrats and then eventually the recipe spread to Europe and the rest of the world. Although there seem to be regional variations, it is still a loved and well-known comfort food, worldwide!
Can Beef Stroganoff be made ahead of time?
Yes, Beef Stroganoff can be made ahead of time and stored for later use. Yippeeee! In fact, it often tastes even better the next day as the flavors have had more time to mingle and meld. Here’s my recommendations:
- Make the Recipe: Prepare the beef and the creamy sauce as usual, but avoid adding any garnishes. Once the dish is fully cooked, allow it to cool to room temperature.
- Storage: Store the Beef Stroganoff in an airtight container in the fridge for up to 2-3 days.
- Reheating: When ready to serve, gently reheat the dish on the stove over low heat. The key here is to gently heat it up to avoid the cream separating.
Can you freeze Beef Stroganoff?
You can freeze Beef Stroganoff but just remember that dairy-based sauces like the sour cream sauce in Beef Stroganoff, may slightly separate or change texture upon freezing. My biggest tip would be to thaw the frozen Beef Stroganoff slowly when you want to heat it up.
Print
Easy Beef Stroganoff
Print Recipe
Pin RecipeDescription
An easy recipe for Beef Stroganoff that comes together in 35-40 minutes. The recipe includes paprika, mushrooms, white wine, sour cream, mustard and onions. A classic recipe the whole family will love. Serve over pasta or mashed potato.
Ingredients
- 600g beef fillet or rump
- 2 tablespoons oil
- 2 tablespoons butter
- 2 small onions, sliced
- 250g Portobello mushrooms
- 3 small cloves garlic
- 1 teaspoon smoked paprika
- Pinch of salt
- Freshly cracked black pepper
- 1 tablespoon soy sauce
- 1 teaspoon fresh Thyme, chopped
- 1 teaspoon fresh Rosemary, chopped
- 2 tablespoons flour
- 1/4 cup white wine
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream or creme fraiche
Instructions
- Cut the meat into thin strips about 5cm (about 2 inches) long.
- In a large frying pan over high heat, heat the oil until you can see it sizzling – now you know it’s real hot!
- Add the meat in 2-3 batches at a time so that it can brown easily. If the oil is very hot, this should only take 60-90 seconds . Once all meat has been browned, remove from the pan and set aside on a plate.
- Using the same pan, turn the heat down to medium, add in 2 tablespoons of butter and fry the sliced onion until soft and golden.
- Add the sliced mushrooms and cook until a rich, beautiful brown color.
- Add the garlic, paprika, a pinch of salt and a little freshly cracked black pepper. Cook for 2 minutes.
- Add in the soy sauce and herbs and cook for a minute.
- Add in the flour and stir for a minute – the pan will start to get dry but we are adding wine in the next step so don’t worry!)
- Stir in the wine and cook for another minute or two.
- Stir in the beef stock and allow to simmer so that it reduces by half the volume. Stir occasionally.
- Take the pan off the heat now. Blend the sour cream/creme fraiche with the mustard and pour into the pan. Stir through.
- Add the cooked beef (and any juices on the plate) back into the pan and stir until combined. Simmer for 5 minutes until meat has cooked through.
- Garnish with a little sour cream and fresh chives or parsley. Serve with pasta or mashed potatoes. Enjoy!
Wish you the best. Sounds cool!