The Best Classic Beef Stroganoff Recipes

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

30-MINUTE BEEF STROGANOFF

Steps:

• Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
• Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
• Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
• While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
• Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

CLASSIC BEEF STROGANOFF

Steps:

• In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

CLASSIC BEEF STROGANOFF

Steps:

• Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
• Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
• Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
• Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
• Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
• Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

BEEF STROGANOFF RECIPE

Steps:

• Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
• Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
• Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

THE BEST CLASSIC BEEF STROGANOFF

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.