Beef Stroganoff — A Perfect, Wholesome Meal
Learn how to make a classic Russian-style Beef Stroganoff at home using simple, affordable ingredients. This recipe is designed to be straightforward and fast—ready in about 30 minutes—while delivering a rich, creamy sauce and tender strips of beef that pair beautifully with pasta, rice, or potatoes.
For best results serve over pappardelle: its wide, sturdy ribbons hold the sauce and mushrooms so every bite is balanced. You can also serve this stroganoff with rice, mashed potatoes, roasted or steamed vegetables, or a crisp green salad.
Beef Stroganoff
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 2 people | Calories: 1867 kcal (per serving as listed)
Author: Chef Jack Ovens
Ingredients
- 400g (14.1oz) pappardelle pasta
- 4 Tbsp (56g) unsalted butter (split into 2 Tbsp + 2 Tbsp)
- 500g (1.1lbs) scotch fillet, tenderised and sliced into strips
- 1 brown (yellow) onion, diced
- 4 garlic cloves, minced
- 350g (12.3oz) Swiss brown mushrooms, thinly sliced
- 1/3 cup (80ml) brandy (substitute white wine or beef stock if preferred)
- 1 Tbsp (20g) Dijon mustard
- 1 1/2 cups (375ml) beef stock
- 1 3/4 Tbsp (24g) plain flour
- 3/4 Tbsp (15ml) Worcestershire sauce
- 3/4 cup (140g) sour cream
- 5g (0.2oz) flat-leaf parsley, roughly chopped (garnish)
- Seasoning to taste, plus salt for the pasta water
Instructions
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Bring a large saucepan of water to a vigorous boil. Add a generous pinch of salt and cook the pappardelle according to package directions until al dente. Reserve a little pasta water, then drain.
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Heat a large frying pan or skillet over high heat. Add 2 Tbsp butter and let it melt until hot. In batches, sear the beef strips for about 45 seconds per side to develop a brown crust. Remove the seared beef to a plate and allow it to rest. Do not overcrowd the pan.
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Reduce heat to medium-high and melt the remaining 2 Tbsp butter in the same pan. Add the diced onion and sauté for about 2 minutes until translucent. Add the garlic and cook for 30 seconds.
Add the sliced mushrooms and sauté for 5 minutes or until they release their juices and turn golden-brown.
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Pour in the Dijon mustard and brandy to deglaze the pan, scraping up any brown bits from the bottom. Cook for about 2 minutes to reduce the alcohol. Stir in the beef stock, Worcestershire sauce and flour, whisking to combine. Bring to a gentle simmer and reduce the heat to medium. Cook 4–5 minutes, stirring regularly, until the sauce thickens. Taste and adjust seasoning.
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Lower the heat to low and stir in the sour cream until smooth. Return the seared beef (and any juices from the plate) to the pan and warm through for about 1 minute—do not boil once the sour cream is added to prevent separation. Remove from heat.
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Toss the cooked pappardelle into the sauce, or serve the sauce over the pasta. Add a splash of reserved pasta water if needed to loosen the sauce and help it coat the noodles. Garnish with chopped flat-leaf parsley and serve immediately.
Nutrition Guide
Nutrition facts shown are per serving and based on the recipe as prepared.
Calories: 1867 kcal
Fat: 82 g | Protein: 91 g | Carbohydrates: 173 g
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Recipe Notes
Use a tender cut of beef and slice it thinly across the grain to ensure tenderness. Searing the beef quickly on high heat locks in flavor; finish cooking it in the sauce so it stays juicy. If you prefer a lighter sauce, reduce the sour cream slightly or use a lower-fat alternative.
Beef Stroganoff Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is possible for up to 4 months, but cream-based sauces can change texture after thawing. If you choose to freeze, consider storing the sauce separately from the pasta when possible.
Beef Stroganoff Reheating Instructions
To reheat, warm the stroganoff gently in a pan over medium heat, adding a splash of cream or stock to refresh the sauce and prevent drying. Stir until heated through. Alternatively, reheat in the microwave in short bursts, stirring between intervals.
Watch How To Make The Recipe
Watch the full cooking demonstration on the original recipe page for step-by-step visuals and tips.
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