Beef Stroganoff

Beef Stroganoff is a classic Russian dish beloved worldwide for its rich, creamy sauce and tender strips of beef. In this quick 30-minute version, thinly pounded steak is seared to develop deep flavor, then combined with sautéed onions, mushrooms, and garlic in a tangy sour-cream sauce. Finished with Dijon mustard and a splash of Worcestershire, this comforting meal feels indulgent yet comes together in under half an hour—perfect for busy weeknights or casual gatherings.

Cooking Time

• Preparation (slicing, seasoning): 10 minutes

• Beef Searing: 5 minutes

• Vegetable Sauté & Sauce: 15 minutes

• Final Simmer: 1 minute

• Total Active Time: 30 minutes

Ingredients

• For the Beef:

  • 300 g (10 oz) top-round or sirloin steak, trimmed and sliced into 5 mm–thick strips

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp olive oil

  • 2 tbsp neutral oil (for high-heat searing)

• For the Sauce:

  • 1 tbsp unsalted butter

  • 1 medium onion, thinly sliced

  • 230 g (8 oz) mushrooms, sliced

  • 1 garlic clove, minced

  • 1 tbsp all-purpose flour

  • 2 cups (480 ml) beef broth, divided

  • 1 tbsp Dijon mustard

  • 200 ml (1 cup) sour cream

  • 1 tbsp Worcestershire sauce

  • Salt and pepper, to taste

• To Serve (optional):

  • Chopped fresh parsley

  • Cooked egg noodles, rice, or mashed potatoes

Step-by-Step Cooking Directions

1. Prepare and Pound the Steak

   • Place steak strips between two pieces of plastic wrap.

   • Using a rolling pin or meat mallet, gently pound to an even 5 mm thickness—this tenderizes and ensures quick, uniform cooking.

2. Slice, Season & Sear the Beef

   • Season steak strips with salt and pepper, drizzle with 1 tbsp olive oil, and toss to coat.

   • Heat 2 tbsp oil in a large skillet over high heat until shimmering.

   • Working in two batches, spread half the beef in a single layer, sear untouched for 25 seconds, then flip and sear another 25 seconds. Transfer to a plate.

   • Repeat with remaining beef. Beef will be just medium-rare; it will finish cooking in the sauce.

3. Sauté Onions & Mushrooms

   • Reduce heat to medium, add 1 tbsp butter. Once melted, add sliced onion and sauté 2 minutes until just softened.

   • Add mushrooms and cook 3–4 minutes until golden and their liquid evaporates.

   • Stir in minced garlic and cook 30 seconds until fragrant.

4. Build the Sauce

   • Sprinkle 1 tbsp flour over vegetables and cook 30 seconds, stirring constantly.

   • Gradually pour in 1 cup beef broth while whisking to prevent lumps.

   • Stir in Dijon mustard and sour cream until smooth.

   • Add remaining 1 cup broth, bring to a boil, then reduce heat to low and simmer 4 minutes until thickened.

   • Season with salt and pepper to taste.

5. Finish with Beef & Worcestershire

   • Return seared beef and any accumulated juices to the pan.

   • Stir in 1 tbsp Worcestershire sauce, simmer 1 minute to heat through.

6. Serve

   • Spoon over egg noodles, rice, or mashed potatoes.

   • Garnish with chopped parsley and serve immediately.

Nutritional Information (per serving; makes 4 servings)

• Calories: 380 kcal

• Protein: 28 g

• Carbohydrates: 12 g

• Fat: 22 g

• Fiber: 2 g

• Sodium: 680 mg

The Origins and Popularity of the Recipe

Named after 19th-century Russian diplomat Count Pavel Stroganov, Beef Stroganoff originally combined tender meat with mustard-infused sour-cream sauce. It spread through Europe and North America in the mid-20th century, becoming a beloved comfort dish. Its quick, creamy preparation and adaptability have kept it popular in home kitchens, restaurant menus, and frozen dinner aisles worldwide.

Reasons Why You’ll Love the Recipe

• Speed: Ready in just 30 minutes.

• Rich Flavor: Deeply seared beef meets tangy, creamy sauce.

• Versatility: Serve over pasta, rice, or potatoes.

• Family-Friendly: Mildly seasoned and crowd-pleasing.

Health Benefits

• Lean Protein: Steak provides iron and B-vitamins.

• Mushrooms: Offer antioxidants and vitamin D precursors.

• Onion & Garlic: Supply immune-supportive sulfur compounds.

• Controlled Fat: Sour cream and butter in moderation for balance.

Serving Suggestions

• Over buttered egg noodles with a side of steamed green beans.

• Accompanied by a simple arugula salad with lemon vinaigrette.

• With crusty bread to mop up extra sauce.

Common Mistakes to Avoid

• Overcrowding the Pan: Sear in batches to ensure proper browning.

• Skipping the Flour Step: Prevents sauce from thickening.

• Boiling after Dairy: Simmer gently to avoid curdling sour cream.

Pairing Recommendations

• Wine: A medium-bodied Pinot Noir or Merlot complements the beef.

• Beer: A malty brown ale balances the richness.

• Non-Alcoholic: Sparkling water with a lemon wedge cleanses the palate.

Cooking Tips

• Even Strips: Cut beef uniformly for consistent cooking.

• Rest Beef Briefly: After searing, let beef rest off-heat to retain juices.

• Sauce Thickness: Adjust by adding more broth or simmering longer.

Similar Recipes to Try

• Chicken Stroganoff with mushrooms and paprika.

• Pork Stroganoff with apples and sage.

• Vegetarian Stroganoff with tofu and tamari.

Variations to Try

• Herb-Infused: Stir in fresh thyme or tarragon at the end.

• Spicy: Add ½ tsp smoked paprika and chili flakes.

• Cream Swap: Use Greek yogurt or crème fraîche for tang.

• Gluten-Free: Substitute flour with cornstarch slurry.

Ingredient Spotlight: Mushrooms

Mushrooms add earthy umami and meaty texture, boosting flavor complexity. They’re low in calories, rich in B-vitamins, and contain antioxidants like selenium, supporting immune health.

Conclusion

This 30-Minute Beef Stroganoff proves that restaurant-quality comfort food can be quick and approachable. With tender strips of seared beef, a luxuriously creamy sauce, and bright pops of mustard and parsley, it’s a timeless recipe you’ll return to again and again.

Frequently Asked Questions

1. Can I use cream instead of sour cream?
   Yes—use heavy cream for extra richness; simmer gently.

2. What cut of beef works best?
   Sirloin, rib eye, or top round—anything tender and evenly sliced.

3. How do I keep the sauce from splitting?
   Add sour cream off heat and stir gently; avoid boiling.

4. Can I freeze leftovers?
   Freeze sauce without pasta; thaw and reheat, then toss with fresh noodles.

5. Is this dish spicy?
   No—mild by default. Add chili flakes for heat.

6. How do I reheat without drying beef?
   Warm over low heat, adding a splash of broth to moisten sauce.

7. Can I make it dairy-free?
   Substitute coconut yogurt and omit butter; use dairy-free margarine.

8. Why use Dijon mustard?
   It adds tang and depth, balancing richness.

9. What if I don’t have Worcestershire sauce?
   Use soy sauce plus a dash of lemon juice for umami.

10. What sides pair well?
    Noodles, rice, mashed potatoes, steamed veg, or a fresh green salad.