When people think about beef stroganoff, the first thing that comes to mind is a rich and indulgent sauce. Well, the good news for anyone reading at home is that this recipe delivers exactly that and more. Think creamy mushrooms and tender beef oozing with flavour, not to mention a wonderful aroma that will fill your kitchen and spread all throughout the house. Who could possibly resist?
The best cuts of meat for beef stroganoff
Before we dive in, let’s start by discussing the best cuts of meat for beef stroganoff. We recommend going for the most tender and juicy cuts available. Why? Because they get the best results for the cooking process.
Our favourites are:
- Sirloin steak tips
- Boneless sirloin
- Boneless rib eye or scotch fillet
- Beef tenderloin
While a lot of people opt for topside or beef round steak, keep in mind that these cuts are better suited for slow cooking.
You won’t have any trouble finding these common ingredients:
- 600g scotch fillet steak/boneless rib eye
- 1 large onion (or 2 small onions), sliced
- 300g mushrooms, sliced (not too thin)
- 2 tbsp vegetable oil, divided
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- Flatten steaks using your first or a rolling pin. Cut into 5mm strips and discard any excess fat. Season with a pinch of salt and pepper.
- In a large skillet, heat 1 tbsp oil over high heat. Add half the beef to the skillet and spread it with tongs. Allow to cook for 30 seconds until browned. Turn beef and allow it to cook for 30 seconds on the other side. Immediately remove from the skillet and transfer to a plate.
- Add remaining 1 tbsp oil and repeat the process with the rest of the beef.
- Reduce heat to medium and add butter to melt. Add onions, cooking for 1 minute, then add mushrooms. Cook until golden in colour, scraping the bottom of the fry pan to remove all the bits of flavour that may get stuck.
- Add flour and cook for 1 minute, stirring regularly.
- Continue stirring and add half the broth. Once fully combined, pour in remaining broth.
- Stir and then add mustard and sour cream. Keep mixing until incorporated. Note, everything will continue to mix together as it melts.
- Bring to simmer, reduce heat to low. Once the consistency is that of pouring cream, approx 4 minutes, season to taste with salt and pepper.
- Return beef to the skillet and pour in any juices from the plate. Simmer for 1 minute, and then remove from the stove.
- You can serve this beef stroganoff recipe on top of egg noodles or pasta. Add a garnish of fresh chives for a bit of colour.