Beef Stroganoff (Russian Beef Stroganoff)
Tender strips of beef simmered in a creamy mushroom sauce, served over egg noodles – a comforting Russian classic perfect for a weeknight dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a large skillet over medium‑high heat and brown the beef quickly, about 2 minutes; remove and set aside.
-
Step 2 of 5
In the same pan, add the onion and mushrooms, cooking over medium heat until softened and lightly caramelised, roughly 5 minutes.
-
Step 3 of 5
Stir the flour into the vegetables and cook for 1 minute, then gradually whisk in the beef stock, bringing to a gentle simmer.
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Step 4 of 5
Return the beef to the pan, stir in the mustard and sour cream, and heat through without boiling, about 3 minutes; season with salt and pepper.
-
Step 5 of 5
Toss the cooked egg noodles with the sauce or serve the stroganoff atop the noodles, garnishing with a sprinkle of fresh parsley if desired.
Notes from the kitchen
If sour cream is unavailable, substitute with Greek yoghurt thinned with a little milk; the dish can be refrigerated for up to 2 days and reheated gently on the stove.
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