Easy Beef Stroganoff

Rich and creamy this easy beef stroganoff dish has a great depth of flavour.

It is easy to prepare and cook from scratch making it an ideal midweek meal, yet is special enough to serve to guests for a dinner party.

 This a great dish because it is filling tasty but doesn't take too long to prepare.  The basic recipe is one that I have used many times over the years because it is such a classic dish.

I've updated it a bit over time.  When I first made it, I used soured cream but now that Crème fraîche is easily available, I use this as it is much more stable and less likely to separate.  The end result is just as good giving a lovely creamy beef stroganoff.

Which cut of beef should I use?

As the cooking time is very quick, it is important to use a tender cut of meat. I have suggested using rump, sirloin or fillet steaks.

Now, I appreciate fillet might sound a bit extravagant but its worth looking out for tail end of fillet or smaller steaks, which is often sold much cheaper than the prime portion size.

My local butchers often has sirloin steak on special because they supply local restaurants and pubs who want a very specific weight and thickness so anything outside of their requirements is sold in the shop. Its the same meat just not cut into quite the right the size.

So if you have a local butcher I recommend you use them, they will be able to advise you on best value for whatever dish you are preparing and can end up saving you money.

Hope to make easy beef stroganoff step by step

Step 1

Soak the dried mushrooms.

Step 2

Sprinkle the meat with flour, salt and pepper and toss to coat.

Step 3

Fry the onions until soft. Add the garlic.

Step 4

Add the mushrooms and cook until softened. Remove from the pan.

Step 5

Fry the beef until browned.

Step 6

Return the mushroom mixture to the pan with the soaked mushrooms. Then add the reserved soaking liquid and mustard.

Step 7

Add the créme Frâiche.

Step 8

Cook for 5 minutes before serving. Garnish with snipped chives or chopped parsley if desired.

Easy Beef Stroganoff

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Rich, creamy and packed with flavour. Serve with rice or pasta and serve as a midweek meal or at a dinner party.

Course Main

Cuisine International

Keyword casserole

Skill Level Easy

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 414

Author Jacqueline Bellefontaine

Equipment

• 1 small heat proof bowl
• large frying pan or shallow pan

Ingredients

• 10 g dried porcini mushrooms (½oz)
• 500 g beef steaks (1lb2oz)
• 1 tablespoon plain flour
• salt and freshly ground black pepper
• 1 large onion (about 150g/5oz)
• 250 g chestnut mushrooms (9oz)
• 2 tablespoon olive oil extra virgin
• 2 cloves garlic crushed
• 1 tablespoon butter
• 1 teaspoon wholegrain mustard
• 200 g half fat crème fraîche (7oz)
• rice or pasta, to serve
• snipped chives or chopped parsley, to garnish

metric - US cups

Instructions

• Place 10g dried mushrooms in a heatproof bowl and cover with boiling water, allow to stand while you prepare the rest of the ingredients.
• Remove any excess fat from 500g beef and cut into thin strips, cutting across the grain. Sprinkle with 1tbsp flour and season with salt and pepper. Toss together so that the meat is coated with the flour set aside.
• Slice 1 large onion and 250g mushrooms.
• Heat 1 tablespoon of the oil in a large non-stick frying pan and gently cook the onions over a low heat for about 10 minutes until softened and just beginning to colour.
• Add 2 crushed garlic cloves and stir over the heat for a minute or two. Then add 1 tablespoon butter and the sliced mushrooms. Cook the mushrooms, stirring frequently until softened.  Transfer the mushrooms and onions to a plate and set aside.
• Heat the remaining oil in the pan and add the beef strips. Toss over a medium-high heat until browned.
• Return the cooked mushrooms to the pan. Drain the soaked dry mushrooms, reserving 100ml ( 4floz) of the soaking water and add to the pan.
• Stir the reserved mushroom water into the pan then add the mustard. 
• Stir in 200g crème fraîche, season to taste, then cook gently for about 5 minutes. Serve with rice or pasta sprinkled with some snipped chives or parsley

Notes

Not suitable for freezing.

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper, serving accompaniments or garnish.)

Nutrition

Calories: 414kcal | Carbohydrates: 11g | Protein: 31g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 154mg | Potassium: 886mg | Fiber: 1g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 3.7mg | Calcium: 105mg | Iron: 2.5mg

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