Description
Beef Stroganoff is one of those dishes that feels like a warm hug in a bowl. With its rich, creamy sauce, tender beef, and perfectly seasoned flavors, it’s a timeless comfort food that has been loved for generations. Originally from Russia, this dish has traveled the world, picking up unique variations along the way. Whether served over egg noodles, rice, or even mashed potatoes, it’s a hearty meal that brings everyone to the table.
This recipe is inspired by Gordon Ramsay’s take on Beef Stroganoff but with a few twists to make it even more approachable for home cooks. The best part? It comes together in under an hour, making it perfect for a cozy weeknight dinner.
Ingredients
- 1 lb beef sirloin or tenderloin, sliced into thin strips
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes (for serving)
Instructions
Start by slicing the beef into thin strips, about ¼-inch thick. This helps it cook quickly and stay tender. Season with a pinch of salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the beef strips in a single layer, working in batches if necessary to avoid overcrowding. Sear for about 1-2 minutes per side until browned but not fully cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and cook for about 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally. They should become golden brown and slightly tender. If they release a lot of liquid, let it cook off before proceeding to the next step.
Sprinkle the smoked paprika over the mushrooms and stir in the Dijon mustard. Pour in the beef broth, scraping the bottom of the skillet to lift any browned bits (this adds amazing flavor). Let the broth simmer for 5 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Simmer gently for another 5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed.
Add the seared beef back to the skillet, stirring to coat it in the sauce. Let it simmer for another 2-3 minutes until the beef is heated through and cooked to your desired doneness.
Remove from heat and garnish with freshly chopped parsley. Serve over egg noodles, rice, or mashed potatoes for a truly comforting meal.
Notes
- Best Beef for Stroganoff: Tender cuts like sirloin or tenderloin work best since they cook quickly and stay juicy. Avoid tougher cuts unless slow-cooking.
- Mushroom Variations: Cremini or white mushrooms are commonly used, but you can experiment with shiitake or baby bella for a deeper flavor.
- Thickening the Sauce: If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end.
- Substitutes for Heavy Cream: For a lighter version, use half-and-half, Greek yogurt, or sour cream. Add them at the end and avoid boiling to prevent curdling.
- Reheating Tips: When reheating, do so over low heat to prevent the sauce from separating. Add a splash of broth or cream if needed to bring back the creamy consistency.
- Serving Ideas: Egg noodles are the classic choice, but you can also serve Stroganoff over rice, mashed potatoes, or even cauliflower mash for a lower-carb option.
- Make It Gluten-Free: Serve over gluten-free pasta or rice, and ensure your Worcestershire sauce is gluten-free.