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Easy Beef Stroganoff Recipe

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This classic Beef Stroganoff is a comforting, flavorful dinner featuring tender strips of beef, sautéed mushrooms, and onions in a rich, creamy sauce. White wine, beef stock, Dijon mustard, and a touch of tomato paste create a savory sauce finished with crème fraîche. Serve it over fettuccine for an easy, satisfying family meal that’s perfect for busy weeknights or cozy dinners.

Ingredients

Beef Stroganoff

  • 2 tbsp plain flour
  • 700 g beef rump steak, trimmed and thinly sliced
  • 40 g butter, chopped
  • 1 1/2 tbsp olive oil
  • 1 large brown onion, halved and thinly sliced
  • 400 g button mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 1/2 tsp sweet paprika
  • 1/2 cup dry white wine
  • 3/4 cup beef stock
  • 2 tbsp tomato paste
  • 3 tsp Dijon mustard
  • 1/4 cup crème fraîche

To Serve

  • Cooked fettuccine
  • Chopped fresh flat-leaf parsley

Instructions

  1. Place the thinly sliced beef in a bowl and sprinkle with the plain flour. Toss until the beef is lightly coated, shaking off any excess flour.
  2. Heat half the olive oil in a large frying pan over high heat. Cook the beef in batches for 1–2 minutes, turning until browned. Avoid overcrowding the pan. Transfer the beef to a plate.
  3. Add the remaining olive oil and butter to the pan. Add the sliced onion and mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and golden.
  4. Add the finely chopped garlic and sweet paprika. Cook for about 30 seconds until fragrant.
  5. Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  6. Stir in the beef stock, tomato paste, and Dijon mustard until combined.
  7. Return the browned beef and any accumulated juices to the pan. Reduce the heat and simmer gently for 3–5 minutes, or until the beef is just cooked and the sauce has thickened. Avoid prolonged cooking, which can make thin strips of rump steak tough.
  8. Reduce the heat to low and stir in the crème fraîche. Warm gently without boiling until the sauce is creamy and smooth. Taste and adjust the seasoning if needed.
  9. Serve the beef stroganoff immediately over cooked fettuccine.
  10. Garnish with chopped fresh flat-leaf parsley and serve warm.

Notes

  • Slice the beef thinly across the grain to help keep it tender.
  • Cook the beef in batches over high heat to achieve a good sear instead of steaming the meat.
  • Do not overcook the beef after returning it to the sauce; thin strips cook quickly.
  • Crème fraîche gives the sauce a rich, slightly tangy flavor. Sour cream can be used as an alternative, but add it over low heat to reduce the risk of curdling.
  • If the sauce becomes too thick, add a small splash of beef stock to loosen it.
  • For a family-friendly version without wine, replace the white wine with additional beef stock.
  • Serve with fettuccine, egg noodles, mashed potatoes, or rice.
  • Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.

Find it online: https://ayoubrecipe.com/easy-beef-stroganoff-recipe/