Quick Beef Stroganoff

This quick beef Stroganoff recipe makes a delicious meal for a busy weeknight – it’s ready in just 20 minutes! Tender, juicy pan-fried steak in a sour cream sauce with sauteed onions and mushrooms. 

Beef Stroganoff is one of my all time favourite dinners.  This method is so quick and easy but doesn’t compromise on flavour! 

I make this regularly for a quick weeknight dinner. Slow cooker beef Stroganoff is also delicious and easy, but this speedy version of a Stroganoff is by far my favourite way of cooking it. 

What cut of beef is best for beef stroganoff? 

I wouldn’t advise using anything labelled “frying steak” or “minute steak.”

It’s important to use a good quality cut of beef, such as:

• rump

• beef fillet (if you’re feeling flush and want to splash out)

• sirloin I know it isn’t the cheapest option, but using proper steak makes the world of difference. It’s worth it! 

I can’t stress the following point enough – PLEASE don’t use stewing or casserole beef for this recipe! It’s perfect for slow-cooked Stroganoff, but not this recipe.

recipe tips for success

One thing that is guaranteed to spoil this recipe? Overcooking the steak!

To get around this, sear the steak strips in a very hot pan first, then remove it from the pan and transfer to a plate to rest. There’s no need to keep it warm in the oven – if you do the steak will overcook. I just cover it with a piece of tin foil.

I also slightly undercook the steak – it will finish cooking in the sauce at the end, so this prevents it from becoming overcooked and tough. Steak strips cook very quickly! It needs no longer than 30-40 seconds in a hot pan.

As I always do when cooking any kind of steak, I season it with salt and freshly ground black pepper and oil the steak, never the pan.

For the best results, allow the steak to come to room temperature. I take it out of the fridge about 30-60 minutes before cooking. This gives it enough time to remove the fridge chill from the meat without being in the danger zone where bacteria can potentially grow. When steak is at room temperature, it cooks more evenly and faster.

Use a heavy-bottomed pan or skillet – I have this one and really like it – and make sure to scrape all the bits at the bottom of the pan – aka FLAVOUR! – into the sauce. 

Cooking the onions first and then the mushrooms will give the best results. You can technically use any variety of mushroom for Stroganoff. I love chestnut mushrooms, but good old closed-cup or button mushrooms work fine. 

Take your time when cooking the onions. If the heat is too high, they will burn very quickly. Ignore recipes that say “cook the onions for 5 minutes” – it takes at least double that time for sliced onions to fully soften down. 

I like to use butter and oil for cooking onions and mushrooms – butter for flavour, oil to stop the butter from burning. 

Don’t overcrowd the pan when cooking the mushrooms. If there are too many in the pan all at once, they will steam and won’t crisp up and brown. They will be soggy and tasteless. Depending on the size of your pan, you might need to cook them in two batches. Keep the heat fairly high – you want the water in the mushrooms to evaporate and get them nice and golden. 

Is there a substitute for sour cream? 

If sour cream is unavailable, then Creme Fraiche is an excellent substitute. I wouldn’t advise using low-fat Creme fraiche (or sour cream, for that matter) – the lower fat content may cause the sauce to split and curdle. Double (heavy) cream can be used in a pinch, but the sauce will lack the tangy flavour that sour cream provides. 

Do I have to add nutmeg? 

I LOVE nutmeg, but if you don’t, or are allergic, you can leave it out. Felicity Cloake from The Guardian suggests substituting all spice or black pepper. 

what to serve with beef stroganoff 

I love Stroganoff with fluffy basmati rice, but it’s also good with egg noodles or mashed potato. I also love it with a baguette or crusty bread!

Can I use different meat for Stroganoff?

Sure. Pork tenderloin is a great alternative to beef for Stroganoff. Chicken Stroganoff is also really good.

make it vegetarian

Simply swap the meat for more mushrooms – around 500g would be enough.  Swap the beef stock for vegetable stock.

storing leftovers

Any leftover Beef stroganoff will keep in the fridge in a lidded container for up to three days. 

Can you freeze beef stroganoff? 

Yes, you can freeze beef Stroganoff for up to two months. Place any (completely cold) leftovers in a freezer suitable container or thick freezer bags. Defrost overnight in the fridge. Reheat until piping hot, but take care not to overcook the beef.

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Quick Beef Stroganoff

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 23 minutes

This quick beef Stroganoff recipe with tender, juicy slices of steak strips, mushrooms and sour cream is so delicious and takes just 20 minutes to make - perfect for when you want something special for dinner but are short on time.

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Ingredients

• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• 450G Rump or Sirloin Steak, cut into thin strips
• 1 tablespoon butter
• 1 Large Onion, peeled and sliced finely
• 250g Mushrooms, sliced in half or quarters, if large
• 125ml Beef Stock
• 1 teaspoon paprika (not smoked)
• 2 teaspoons of wholegrain or Dijon mustard
• 300ml Sour Cream
• A good grating of freshly ground nutmeg
• Salt and freshly ground black pepper
• 1 tablespoon Freshly chopped parsley (optional)

Instructions

1. Heat the oil in a large saucepan (skillet.) Season the steak strips with sea salt and freshly ground black pepper.
2. When the pan is very hot, add the steak and sear for 30-40 seconds on each side. It will still be pink in some places, but it will continue cooking in the sauce.
3. Remove the steak strips from the pan and transfer to a plate. Cover with a piece of tin foil.
4. Add the tablespoon of butter to the pan, turn the heat to low-medium and add the sliced onion, stirring to coat the onion in the buttery juices. Cook for about 10 minutes or until the onions have softened nicely.
5. Add the mushrooms to the softened onions (if the pan is dry add a little more oil or butter) and turn the heat up slightly. Saute the mushrooms for 4-5 minutes until golden and beginning to crisp up.
6. Pour in the beef stock and let it bubble for a minute before adding the paprika, mustard, sour cream, a good grating of freshly ground nutmeg, the beef strips and any juices that have collected on the plate and the chopped parsley, if using. Stir and allow to cook on a low heat for a minute or so. Check the seasoning (you also might want to add a little more nutmeg) and serve immediately on a bed of boiled rice, pasta or thick egg noodles.

Notes

Variations:

Pork fillet can be used instead of beef.

Instead of sour cream, you could use Creme Fraiche instead.

For a mushroom Stroganoff, use 500g of any variety of mushrooms. You will definitely need to cook them in a few batches.

I don’t add flour to thicken this sauce as I don’t find it necessary, but you could certainly stir in a tablespoon of plain flour and let it cook out for a minute before adding the beef stock.

Any leftover Stroganoff will keep in the fridge for up to 3 days. Take care not to overcook the beef when re-heating.

Freeze for up to two months. Defrost overnight in the fridge before re-heating.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 151mgSodium: 354mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 35g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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