Beef Stroganoff in a pan on top of a place mat surrounded by garnishing.

Enjoy the recipe?

Share with a friend!
Beef Stroganoff
A Lambert Produce Recipe

Beef Stroganoff Recipe

Beef Stroganoff in a pan on top of a place mat surrounded by garnishing.

This is one of the easiest meals you will ever make and it is so delicious. Juicy stips of beef smothered in a sour cream mushroom sauce – a quick dinner but calls for a good beef cut.

Prep

Cooking

Serves

Ingredients

  • 600g Scotch or rib eye fillet steak
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 300g mushrooms, sliced (not too thin)
  • 40g (3 tablespoons) butter
  • 2 tablespoons flour
  • 2 cups (500ml) beef broth
  • 1 tablespoon Dijon mustard
  • 150ml (⅔ cup) sour cream (or ordinary cream if you don’t have it)
  • 1 teaspoon paprika
  • Parsley or chives, to garnish
  • 250-300g pasta or egg noodles of choice (boil water and cook pasta for 10 minutes, drain and toss with olive oil or butter to prevent sticking)
  • Salt and pepper, to taste

Method

1. Use a rolling pin to flatten the steaks to about ¾ cm thick. Slice into 5mm strips (cut the long ones in half), discarding excess fat.

2. Sprinkle the beef with a pinch of salt and pepper.

3. Heat 1 tablespoon of oil in a pan over high heat. Scatter the beef in portions to avoid overcrowding and quickly spread with tongs. Leave it for 30 seconds until browned. Immediately remove it onto a plate. Don’t panic if some are a little pink as they will cook through in the sauce.

4. Add the remaining 1 tablespoon of oil and repeat with the rest of the beef.

5. Turn the heat down to medium-high. Add butter and melt it. Then add onions and cook for 1 minute. Add mushrooms and cook until golden. Scrape the bottom of the pan to get all the golden bits off (these are the tasty flavor bits).

6. Add flour and paprika, cooking and stirring for 1 minute.

7. Add half the beef broth while continuing to stir. Once incorporated, add the remaining broth.

8. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks like it has split; the sour cream will melt as it heats).

9. Bring to a simmer, then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3-5 minutes), adjust salt and pepper to taste.

10. Add the beef back in, including all the juices, and simmer for 1 minute. Then remove from the stove immediately.

11. Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.