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Creamy Beef Stroganoff with Mushrooms and Pasta Recipe

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4 from 11 reviews

A classic Beef Stroganoff recipe featuring tender strips of scotch fillet steak sautéed with onions and mushrooms in a creamy sour cream and Dijon mustard sauce, served over pasta or egg noodles. This dish delivers rich, savory flavors with a quick and easy preparation, perfect for a comforting weeknight meal.

Ingredients

Beef

  • 600 g / 1.2 lb scotch fillet steak / boneless rib eye
  • 2 tbsp vegetable oil, divided
  • Salt and pepper, to taste

Vegetables & Dairy

  • 1 large onion (or 2 small onions), sliced
  • 300 g / 10 oz mushrooms, sliced (not too thin)
  • 40 g / 3 tbsp butter
  • 150 ml / 2/3 cup sour cream

Sauce & Other Ingredients

  • 2 tbsp flour
  • 2 cups / 500 ml beef broth, preferably salt reduced
  • 1 tbsp Dijon mustard
  • 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
  • Chopped chives, for garnish (optional)

Instructions

  1. Prepare the beef strips: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm (1/3 inch) thickness. Slice into 5 mm (1/5 inch) strips, cutting longer strips in half. Trim off and discard any excess fat.
  2. Season the beef: Sprinkle the beef strips with a pinch of salt and pepper evenly.
  3. Brown the first half of the beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Spread half the beef quickly with tongs and leave it untouched for 30 seconds to brown. Turn the strips over quickly and cook for another 30 seconds without stirring. Immediately remove browned beef to a plate, leaving pink inside—this will cook further later.
  4. Brown the remaining beef: Add the remaining 1 tablespoon of oil and repeat the browning process with the rest of the beef. Remove and set aside with the first batch.
  5. Sauté onions and mushrooms: Turn the heat down to medium-high. Add the butter to the skillet and melt it. Add the sliced onions and cook for 1 minute before adding mushrooms. Continue cooking until mushrooms turn golden brown. Scrape the bottom of the pan to release all the browned bits—these add important flavor.
  6. Add flour: Sprinkle the flour over the cooked vegetables and stir continuously for 1 minute to cook out the raw flour taste.
  7. Add beef broth: Gradually add half the beef broth, stirring to incorporate and avoiding lumps. Once smooth, add the remaining broth while stirring.
  8. Mix in sour cream and mustard: Stir in the sour cream and Dijon mustard until fully combined. The sauce may look split initially but will smooth out as it heats.
  9. Simmer and thicken the sauce: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens to a creamy, pourable consistency. Taste and adjust salt and pepper.
  10. Finish with beef: Return the browned beef to the skillet along with any juices that accumulated on the plate. Simmer together for 1 minute to heat the beef through without overcooking. Remove from heat immediately.
  11. Serve: Plate the beef stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired and serve immediately.

Notes

  • Using scotch fillet or boneless rib eye ensures tender beef strips ideal for quick cooking.
  • The flour helps thicken the sauce; cook it sufficiently to avoid a raw taste.
  • Salt-reduced beef broth is preferred to control the saltiness in the final dish.
  • Do not overcook the beef when browning as it will continue cooking in the sauce, keeping it tender.
  • Sour cream adds creaminess and acidity; adding it at the end prevents curdling.
  • Serve immediately to enjoy the best texture and flavor.

Find it online: https://bitezly.com/creamy-beef-stroganoff-recipe/