Delve into the rich and savory flavors of this classic Beef Stroganoff recipe on top of buttered pasta. Tender strips of beef, sautéed mushrooms, and a luscious creamy sauce come together in perfect harmony. This hearty and comforting dish is sure to become a favorite, delivering a satisfying meal that will warm your soul.
This classic dish features tender strips of beef cooked to perfection in a creamy sauce. Served over a bed of buttered fettuccine, every bite of this hearty and flavorful meal will leave you satisfied. Whether you're cooking for a special occasion or simply looking for a satisfying dinner option, this Beef Stroganoff recipe is a must-try.
Why you'll love this
Rich and Creamy Indulgence
This Beef Stroganoff recipe features a velvety and indulgent sauce made with a combination of mushrooms, cream, and a touch of Dijon mustard. This luxurious sauce coats every morsel of beef and mushrooms, creating a delectable symphony of flavors.
Tender and Flavorful Beef
Using high-quality beef and slicing it thinly ensures that each bite is tender and packed with flavor. The beef is cooked to perfection, creating a melt-in-your-mouth experience that will leave you craving more.
Earthy and Savory Mushrooms
Sautéed mushrooms add a rich and earthy dimension to this dish. They not only complement the beef, but also bring an irresistible depth of flavor to the overall dish, resulting in a true comfort food favorite.
Quick and Easy to Make
Despite its impressive flavors, this Beef Stroganoff recipe is surprisingly simple. Whether you're seeking a quick weeknight dinner or comforting weekend meal, this recipe delivers on both taste and convenience.
How to prepare Beef Stroganoff
- Cook the beef strips: We want the stripes browned.
- Set the beef aside: Once cooked, set aside.
- Get your pasta water ready: Heat it up and add a little olive oil and salt.
- Cook the onion and garlic: In the same pan, cook the onion and garlic until soft.
- Add the mushrooms: Add the mushrooms to the onions and garlic and allow to simmer down.
- Cook your pasta: Add the pasta and cook according to packet instructions.
- Add the condiments to your vegetables: Mustard, tomato puree and cream to the vegetables, simmering and stirring to combine.
- Return the steak strips: Add your steak back to the vegetables and sauce and stir through.
- Drain the pasta: Drain the cooked pasta and stir through the butter so it doesn't stick.
- Serve the pasta: Plate your pasta.
- Serve the stroganoff sauce: Top the pasta with the sauce and serve immediately.
Ingredients and substitutions for Beef Stroganoff
- Pasta: Storebought pasta like fettucine or mafalda works here. The pasta in the images is homemade from this recipe, if you want something a little more homemade
- Beef: A tender cut like sirloin, tenderloin, or ribeye works best here.
- Onion & Garlic: Fresh onion and garlic adds punchy flavor that helps compliment the mushrooms and beef.
- Mushrooms: Portobello mushrooms were used, though brown or button mushrooms would also work.
- Cream: Light cream creates the perfect base for our sauce and balances the mustard, mushrooms and beef.
- Mustard: Dijon is punchy and compliments the cream and mushrooms well, however, you could also use American or wholegrain, if you prefer.
See recipe card for quantities.
How to make Beef Stroganoff:
Place a frying pan on medium heat with a little olive oil just scattering the base.
Add in the steaks and ensure enough space to cook.
Cook both sides for approximately 2 minutes then place on a plate. Repeat with the remaining steak until complete.
Meanwhile, fill a large saucepan ⅔'s with water, add a tablespoon olive oil and a dash of salt. Place on high heat until boiling.
Place the onion and garlic in the same frying pan as used to cook the steak. Add in a little oil and season, cook until soft, approximately 2 minutes.
Toss in the mushroom's and stir to combine.
Add your pasta to the boiling water and cook for approximately 7-10 minutes (varies according to whether using fresh or dry pasta) until al dente.
Lower the temperature down to low on your vegetables and add in the tomato puree, dijon mustard and stir through. Pour in the cream and season further as needed, stir to combine well.
Allow to simmer for approximately 2 minutes before adding in the cooked steak strips.
Stir through the sauce and simmer for a further 2 minutes or until the cream has thickened.
Once the pasta has cooked, drain and stir the butter through to ensure the pasta doesn't stick.
Serve the pasta and scoop the sauce with the mushrooms, onion and steak over the top.
Serve immediately.
Equipment needed to make this
Heavy frying pan: To cook your beef and sauce, a large frying pan is essential.
Large pot: To cook your pasta in lots of water and salt (the salt helps the water reach a higher temperature to cook your pasta faster).
FAQ's for the best Beef Stroganoff
What cut of beef is best for Beef Stroganoff?
The best cut of beef for Beef Stroganoff is typically a tender cut like sirloin, tenderloin, or ribeye. These cuts of beef are flavorful and become tender when cooked properly.
Can I use a substitute for cream in Beef Stroganoff?
Yes, if you prefer, you can use a substitute the cream in Beef Stroganoff with sour cream or Greek yogurt or a mixture of heavy cream and a squeeze of lemon juice can be used as alternatives.
Can I make Beef Stroganoff ahead of time?
Yes, Beef Stroganoff can be made ahead of time. You can prepare the dish and refrigerate it for up to 2-3 days. When ready to serve, reheat it gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
What can I serve with Beef Stroganoff?
Beef Stroganoff pairs well with a variety of side dishes. Traditional accompaniments include buttered egg noodles, rice, or mashed potatoes. You can also serve it with steamed vegetables or a fresh green salad for a complete meal.
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Beef Stroganoff
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
Description
Popular Beef Stroganoff has a solid partner with buttered pasta in this recipe where you'll stop wondering which works better with this creamy easy mushroom mustard sauce.
Ingredients
800 grams / 1.7 pounds (with as little fat as possible), sliced into thin strips (or premium beef stir fry strips)
1 large red onion, sliced into half moons
2 garlic cloves, finely chopped
2 cups mushrooms, sliced (I use button and portobello mushrooms)
3 tablespoons tomato paste
60 grams / ¼ cup Dijon mustard
200 milliliters / 1 cup - 2 tablespoons pouring cream
500 grams / 1.1 pounds fettuccine
30 grams / 2 tablespoons butter
Instructions
- Place a frying pan on medium heat with a little olive oil just scattering the base.
- Add in the steaks and ensure enough space to cook.
- Cook both sides for approximately 2 minutes then place on a plate. Repeat with the remaining steak until complete.
- Meanwhile, fill a large saucepan ⅔'s with water, add a tablespoon olive oil and a dash of salt. Place on high heat until boiling.
- Place the onion and garlic in the same frying pan as used to cook the steak. Add in a little oil and season, cook until soft, approximately 2 minutes. Add in the mushroom's and stir to combine.
- Add your pasta to the boiling water and cook for approximately 7-10 minutes (varies according to whether using fresh or dry pasta) until al dente.
- Lower the temperature down to low on your vegetables and add in the tomato puree, dijon mustard and stir through. Pour in the cream and season further as needed, stir to combine well.
- Allow to simmer for approximately 2 minutes before adding in the cooked steak strips.
- Stir through the sauce and simmer for a further 2 minutes or until the cream has thickened.
- Once the pasta has cooked, drain and stir the butter through to ensure the pasta doesn't stick.
- Serve the pasta and scoop the sauce with the mushrooms, onion and steak over the top.
- Serve immediately.
Notes
Homemade pasta: You might note the pasta on the serving plates is somewhat different from the pasta in the preparation image and this is due to this recipe being a remake for better images, which also coincided with a real addiction to making my own pasta from this recipe.
Vegetarian version: You could easily double the mushrooms in this dish and make Vegetarian Stroganoff instead.
Adapted from Simply Bill by Bill Granger
Nutrition
- Calories: 892 calories per serve
Keywords: pasta, beef pasta
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Sydney @ Crepes of Wrath
I love the big, thick pieces of red onion in this dish. I will eat slices of red onion raw; I can't get enough. This pasta looks like the perfect thing to chow down on during a cold winter day!
Sylvie
Sydney, I'm so the same. I love onion, particularly red onion, and like to eat it raw too. And yes, this dinner is filling and hearty, perfect to warm when there's colder weather out.