Beef Stroganoff

This beef stroganoff recipe calls for tender strips of beef and thinly sliced mushrooms. Finished with sour cream and served with noodles or rice, this dish is a delicious bowl of yummy comfort food.

I am always looking for new dinner recipes to mix up mealtimes, but there is something about classic recipes that can’t be beaten.

The origins of this recipe are somewhere in Russia, but it has become a popular favourite in the western world.

The succulent strips of meat in the rich and creamy sauce paired on top of pasta or rice, what isn’t to love?

Whilst I was developing this recipe the most important thing that I came to realise is that you must use the correct cut of beef.

This is important because this is supposed to be somewhat of a quick recipe, so you can’t use tough cuts.

A popular option is the scotch fillet. It has a high-fat content which results in giving a very flavourful sauce.

My personal favourite is the sirloin steak. I LOVE this cut of beef because it is quite lean, making it one of the healthier cuts. Plus, it doesn’t take that long to cook, making it perfect for this super quick recipe.

If you’re looking for a balance between not spending too much and not skimping on texture, then the rump steak is your best bet.

Similar to the sirloin steak it doesn’t have that high a fat content compared to other cuts, but you can still achieve that delicious tenderness from it.

With the sirloin steak and rump steak it is always best to sear the strips on high heat first to create that beautiful brown crust to help lock in all that flavour and juiciness.

This method of cooking them quickly helps to avoid them becoming too tough.

However, for those on a tight budget that still want to eat this dish the round steak is the best.

Although with that being said, it is also the hardest to prepare. It needs to be prepared correctly to ensure that it is not too chewy and fibrous.

Now, this next tip will help you to get thin cuts of slices. All you need to do is freeze the steak for approximately 15 minutes then you’ll be able to cut thin strips from the beef.

My kids love this recipe and depending on the day I serve it with different things. I love to eat mine with rice, whereas my kids are more pasta fans.

Juicy beef strips smothered in a delectable creamy mushroom sauce. Everyone will enjoy this quick dinner recipe.

Check out these recipes

• Sirloin Steak
• Penne Arrabbiata
• Chicken Pasta
• Chicken Manchurian
• Jeera Rice

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Beef Stroganoff

by Nabeela Kauser

Make this classic beef stroganoff recipe with golden seared steak and sour cream mushroom gravy for a tasty midweek meal. Garnish with freshly cut parsley and serve on top of pappardelle pasta or rice.

5 from 2 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Main Course

Cuisine Russian

Servings 4

Calories 524 kcal

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Ingredients

• ▢ 500 g Beef Sirloin Sliced into thin strips
• ▢ 2 tbsp Olive Oil
• ▢ 1 Onion Chopped
• ▢ 3 cloves Garlic Minced
• ▢ 250 g Mushrooms Sliced
• ▢ 2 tbsp Plain Flour
• ▢ 500 ml Beef Stock
• ▢ 1 tsp Paprika
• ▢ 1 tsp Dijon Mustard
• ▢ 2 tbsp Tomato Paste
• ▢ Salt To taste
• ▢ Black Pepper
• ▢ 250 ml Sour Cream
• ▢ Parsley chopped (optional, for garnish)
• ▢ Egg Noodles or Rice For Serving

Instructions

• In a large skillet or frying pan, heat the olive oil over medium-high heat.
• Add the sliced beef to the pan and cook until browned on all sides, about 5-7 minutes.
• Remove the beef from the pan and set aside.
• In the same pan, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
• Add the sliced mushrooms to the pan and cook until tender, about 5 minutes.
• Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
• Gradually add the beef stock, stirring constantly, until the mixture thickens, about 5-7 minutes.
• Stir in the paprika, Dijon mustard, tomato paste, salt, and pepper, until well combined.
• Add the beef back to the pan and stir to coat with the sauce.
• Gently stir in the sour cream and cook for 5 minutes.
• Serve the beef stroganoff over egg noodles or rice, and garnish with chopped parsley, if desired.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 524kcalCarbohydrates: 36gProtein: 39gFat: 25gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 134mgSodium: 426mgPotassium: 1127mgFiber: 3gSugar: 7gVitamin A: 559IUVitamin C: 8mgVitamin D: 0.2µgCalcium: 126mgIron: 4mg

Keyword Beef, Cooking, Dinner, Food, Meat, Pasta, Recipe

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