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Russian/Eastern European · Dinner

Beef Stroganoff

Non-vegEasy

Diet: Non-veg · High-protein

Beef Stroganoff is a Russian/Eastern European dish. Add sour cream over low heat so the sauce stays smooth.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Stroganoff. The photograph includes pasta not included in this recipe.
The photograph includes pasta not included in this recipe. Representative photograph of Beef Stroganoff. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Beef

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sear · About 3 min

  1. Heat oil from 600 g beef steak, thinly sliced, 25 ml neutral oil, ½ tsp salt; sear beef in batches 2–3 minutes and remove.

Sauce · About 8 min

  1. Cook onion and mushrooms in butter from 250 g mushrooms, sliced, 150 g onion, sliced, 30 g butter, 20 g plain flour, 300 ml beef stock, 15 g Dijon mustard, 200 g sour cream 8 minutes. Stir in flour, stock and mustard; simmer 5 minutes.

Finish · About 3 min

  1. Lower heat, stir in sour cream and beef and warm gently to 63°C / 145°F. Rest 3 minutes; do not boil hard.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Add sour cream over low heat so the sauce stays smooth.
  • Judge Beef Stroganoff by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Stroganoff takes to cook.

Substitutions

  • Use mushrooms and vegetable stock for a meat-free adaptation.

Storage

  • Get perishable Beef Stroganoff into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Stroganoff within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Stroganoff to 74°C / 165°F, stirring or turning it for even heating. When Beef Stroganoff is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Stroganoff includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Stroganoff becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Beef Stroganoff one day ahead. For Beef Stroganoff, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Stroganoff on the day of serving.

FAQ

What matters most when making Beef Stroganoff?

Add sour cream over low heat so the sauce stays smooth.

What can I substitute in Beef Stroganoff?

Use mushrooms and vegetable stock for a meat-free adaptation.

Can I prepare Beef Stroganoff ahead?

Prepare the measured ingredients for Beef Stroganoff one day ahead. For Beef Stroganoff, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Stroganoff on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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