Creamy beef and mushroom stroganoff is packed with tender strips of beef and juicy mushrooms, all swimming in a delicious creamy sauce. It takes less than half an hour to cook, but tastes as though you've been slaving over a hot stove all day!
This beef and mushroom stroganoff recipe is a quicker version of my slow-cooker beef stroganoff recipe which is just as delicious, but because it's made in a slow-cooker takes much longer to cook. For this version I've used tender sirloin steak which cooks in next to no time, meaning you can have dinner on the table in less than half an hour. That's always a win in my book!
The beef is sliced into thin strips, so it cooks in just a few minutes. The creamy sauce is packed with mushrooms and enhanced with caramelised onions for extra flavour, before being thickened with flour and stock. The finishing touch is a cup of single or pouring cream which adds a mouth-watering richness.
Because there is so much sauce, this dish is ideal for serving over tender tagliatelle, fluffy which rice or creamy mashed potatoes.
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Why I think you'll love beef and mushroom stroganoff
There are so many reasons:
- Even though sirloin is relatively expensive, this is still an economical meal. Because the sirloin is thinly sliced, a little goes a long way. This is the perfect way to treat your family to an expensive steak meal, without breaking the bank.
- It's a vesatile meal. You can spoon this beef and mushroom stroganoff over pasta, mashed potatoes or rice and simply vary the side dishes. If I serve it with pasta I like to have sides of garlic bread and green salad; if I'm serving it over mashed potatoes or rice, I prefer sides of freshly steamed vegetables. In fact, the last time I made it I made too much, so we had it with tagliatelle on night one, and on night two I served the leftovers spooned over mash. It was like having two different meals!
- It's very quick to prepare. The meat cooks in 3 to 4 minutes, then it's just a matter of browning the mushrooms and caramelising onions which takes about 10 minutes. Add another 5 minutes to make the sauce and you're done.
So without further ado, let me show you the steps
Ingredients
The ingredients in the recipe will make sufficient beef and mushroom stroganoff to feed 4 people. If you want a smaller portion you can simply halve the ingredients.
- Sirloin steak - you will need between 3 to 4 ounces of steak per person (or 90 to 110 grams each). Rump steak would make a good substitute. You need a piece of meat that is about half an inch thick that you can slice into thin strips. To give you an idea of the size, the piece in the image above weighed 350 grams.
- Mushrooms - I used an entire punnet (or 225 grams) of chestnut mushrooms which I cut into thick slices. You could substitute with white closed-cap mushrooms or even halved baby button mushrooms.
- Onions - the onion should be peeled and thinly sliced. I used a white onion but you could substitute with a red onion if that's all you have.
- Garlic - this should be peeled and finely chopped. If you don't have fresh garlic, use crushed garlic from a jar.
- Paprika - for extra flavour. If you don't like paprika then leave it out.
- Mustard - for a touch of heat and to add a tang to the sauce. I used Dijon mustard but you could use English mustard or even wholegrain mustard instead.
- Butter and olive oil - these are used for frying the steak and the onions and mushrooms.
- Beef stock - used to make the sauce. If you don't have fresh beef stock, you can make your own using a stock cube or a beef stockpot.
- Single cream - you may know this as pouring cream - adds richness to the sauce. If you don't have cream you can substitute with whole or full-fat milk and an extra tablespoon of butter. You could also substitute this with sour cream.
- Flour - used to thicken the sauce.
- I haven't included salt or pepper in the photo and it depends on your own taste. I like to add a small amount of salt and black pepper for seasoning.
**You can find the exact ingredient quantities on the printable recipe card at the end of this post**
Instructions
Step 1: Slice the steak into thin strips, cutting across the grain. If you are using salt, sprinkle the strips lightly. Heat the olive oil and half the butter in a frying pan and once hot, add the steak strips and stirfry for 3 to 4 minutes until the steak is browned on all sides. Transfer the steak to a plate and set it aside.
Step 2: Add the remaining butter to the pan, add the sliced onions and stir them on moderate to high heat until they start to soften and caramelise (about 5 minutes). Don't allow them to burn - if the pan seems too hot, turn the heat down.
Step 3: Add the sliced mushrooms and crushed garlic and continue to stirfry until the mushrooms have released their moisture and started to brown.
Step 4: Remove the pan from the heat and stir in the flour and the paprika. Ensure the flour is well incorporated and that there are no lumps.
Step 5: Return the pan to the heat and stir in the mustard and the stock. Continue to stir on moderate heat until the stock thickens. It should leave a clear trail when you draw a spatula through it.
Step 6: Now pour in the cream and add the meat back to the pan. Simmer on a moderate heat for 5 minutes until the sauce is bubbling and the meat has heated through. Taste for seasoning and add salt and/or ground black pepper if necessary.
Step 7: Garnish with chopped parsley if desired and serve immediately spooned over pasta, rice or mashed potatoes.
Tips for a successful outcome
Here are my top tips to ensure that your beef and mushroom stroganoff turns out perfectly:
- Cut the meat across the grain. In other words - lay the meat flat and take a look at how the fibres are running. Slice across the fibres, not alongside them. This way you will ensure you cut through the long fibres and your meat remains tender.
- I like to season the meat with a sprinkling of salt before I brown it - but that's just to my taste.
- Do brown the meat first. This allows flavour to develop and seals the juices into the pieces of meat. Because sirloin cooks so quickly you will only need another 5 minutes (or even less) in the sauce to ensure the meat is perfectly cooked.
- Caramelise the onions slowly to ensure the sweetness of the onions is released. But at the same time, don't cook them so long that they turn mushy. 5 minutes should be ample time. They will cook further once you add the mushrooms.
- Let the mushrooms release their moisture and then cook for a further minute or two so that most of the moisture can evaporate.
- When stirring in the flour, make sure the flour is well incorporated and there are no white bits of flour visible.
- Once the stock has thickened the sauce should leave a trail on the bottom of the pan when you draw a spatula through it. If the sauce is too runny, make a paste with another teaspoon of flour and a tablespoon of water and stir this in a teaspoon at a time to thicken the sauce further.
- After adding the cream, simmer for a maximum of 5 minutes to heat everything through. Don't leave it any longer or you run the risk of the meat becoming tough.
Variations
Here are two recipes that I have made which are based on a beef stroganoff recipe. The first one is made with beef mince, and the second one with meatballs.
Equipment
You will need a large frying pan or saute pan to make this dish. I would recommend using a silicone spatula for stirring the vegetables and sauce as they are cooking to avoid damaging the surface of your pan.
A sharp knife is essential for slicing the steak and vegetables evenly, and a chopping board will help protect your work surface while you do this.
Storage
Leftovers can be stored in a covered container in the refrigerator for up to three days. Reheat them in a saucepan on the stove. You may need to add an extra splash of milk while reheating the leftovers if the sauce has thickened too much.
This dish also freezes well. Allow it to cool, transfer it to suitable freezer containers and freeze for up to three months.
Allow it to defrost in the refrigerator and then reheat it in a saucepan on the stove.
FAQ
Beef stroganoff is said to have originated in Russia and may have been named after one of the Stroganov family, although the addition of mustard, paprika and mushrooms is attributed to the French.
No, the flavours in beef stroganoff will go perfectly with either chicken or pork.
Save for later
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Related recipes
Visit my beef recipes page for other delicious reipes made with beef. Here are a few you might enjoy:
📋The recipe
Creamy beef and mushroom stroganoff
(Click the stars to rate this recipe)
Equipment
- Large frying pan OR
- Saute pan
- Silicone spatula
- Sharp Knife
- Chopping Board
Ingredients
- 1 pound / 450 grams sirloin steak sliced into thin strips
- ½ teaspoon salt or to taste
- ½ ounce /15 grams butter for frying the steak
- 1 tablespoon olive oil for frying
- 1 medium onion peeled and sliced
- ½ ounce / 15 grams butter for frying the onions
- ½ pound / 225 grams mushrooms wiped and sliced
- 2 cloves garlic finely minced
- 1 tablespoon flour for thickening
- 2 teaspoons paprika optional
- 2 teaspoons Dijon mustard or to taste
- 1 cup / 240 ml beef stock use a stock cube if necessary
- 1 cup / 240 ml single or pouring cream
- Ground black pepper to taste
- 1 - 2 tablespoons chopped fresh parsley for garnish
Instructions
- Slice the steak into thin strips, cutting across the grain. If you are using salt, sprinkle the strips lightly. Heat the olive oil and half the butter in a frying pan and once hot, add the steak strips and stirfry for 3 to 4 minutes until the steak is browned on all sides. Transfer the steak to a plate and set it aside.1 pound / 450 grams sirloin steak, ½ ounce /15 grams butter, 1 tablespoon olive oil, ½ teaspoon salt
- Add another knob of butter to the pan, add the sliced onions and stir them on moderate to high heat until they start to soften and caramelise (about 5 minutes). Don't allow them to burn - if the pan seems too hot, turn the heat down.1 medium onion, ½ ounce / 15 grams butter
- Add the sliced mushrooms and crushed garlic and continue to stirfry until the mushrooms have released their moisture and started to brown.½ pound / 225 grams mushrooms, 2 cloves garlic
- Remove the pan from the heat and stir in the flour and the paprika. Ensure the flour is well incorporated and that there are no lumps.2 teaspoons paprika, 1 tablespoon flour
- Return the pan to the heat and stir in the mustard and the stock. Continue to stir on moderate heat until the stock thickens. It should leave a clear trail when you draw a spatula through it.2 teaspoons Dijon mustard, 1 cup / 240 ml beef stock
- Now pour in the cream and add the meat back to the pan. Simmer on a moderate heat for 5 minutes until the sauce is bubbling and the meat has heated through. Taste for seasoning and add salt and/or ground black pepper if necessary.1 cup / 240 ml single or pouring cream, Ground black pepper
- Garnish with chopped parsley if desired and serve immediately spooned over pasta, rice or mashed potatoes.1 - 2 tablespoons chopped fresh parsley
Notes
- Cut the meat across the grain. In other words - lay the meat flat and take a look at how the fibres are running. Slice across the fibres, not alongside them. This way you will ensure you cut through the long fibres and your meat remains tender.
- I like to season the meat with a sprinkling of salt before I brown it - but that's just to my taste.
- Do brown the meat first. This allows flavour to develop and seals the juices into the pieces of meat. Because sirloin cooks so quickly you will only need another 5 minutes (or even less) in the sauce to ensure the meat is perfectly cooked.
- Caramelise the onions slowly to ensure the sweetness of the onions is released. But at the same time, don't cook them so long that they turn mushy. 5 minutes should be ample time. They will cook further once you add the mushrooms.
- Let the mushrooms release their moisture and then cook for a further minute or two so that most of the moisture can evaporate.
- When stirring in the flour, make sure the flour is well incorporated and there are no white bits of flour visible.
- Once the stock has thickened the sauce should leave a trail on the bottom of the pan when you draw a spatula through it. If the sauce is too runny, make a paste with another teaspoon of flour and a tablespoon of water and stir this in a teaspoon at a time to thicken the sauce further.
- After adding the cream, simmer for a maximum of 5 minutes to heat everything through. Don't leave it any longer or you run the risk of the meat becoming tough.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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