A quick 30 minute beef stroganoff recipe. Perfectly seared beef slices lusciously coated in creamy mushroom gravy. Flavour packed and sure to be a family favourite.
This is my mum's recipe, an easy steak stroganoff recipe using scotch fillet. Perfect for a quick mid week meal, and uses only one pan.
Cheesy mashed potatoes are the perfect side to mop up the creamy mushroom sauce. A family favourite of mine and I a sure it will become one of yours too.
Sara xxx
What's in this post
Ingredients
- Creme Fraiche/Sour Cream: If you don’t have crème fraiche in the fridge or don’t want to pay a premium for it, you can substitute sour cream without a problem. My mum always used sour cream.
- Scotch Fillet: I use scotch fillet for my beef stroganoff, also known as boneless rib eye.
- Olive Oil: Use light in flavour olive oil, not extra virgin.
- Water: Readily available in most modering kitchens.
- Mushrooms: Fresh mushrooms, not dried. You can use Swiss brown or button mushrooms.
- Garlic: If your garlic cloves are on the small side, feel free to add an additional clove.
- Salt & Pepper: For seasoning, ground black pepper and sea salt.
- Paprika: I use sweet paprika, but you can also use smoked, don't use hot paprika.
- Worcestershire Sauce: Adds a little zing to the stroganoff sauce, and rounds the flavour.
- Parsley (not pictured): Thrown in some chopped fresh parsley at the last moment for a touch of colour and freshness.
The Best Cut of Beef
For perfect tasting and tender beef stroganoff you need to adhere to the quick sear method. Searing slices of beef on a high heat quickly.
As it is a quick cooking method, to have a tender result you will need to start with a tender cut of beef. Tough cuts are great for long and slow cooking.
- Scotch fillet (pictured in the ingredients) - also called boneless rib eye
- Sirloin - also called New York Steak or Porterhouse
- Beef Eye Fillet - also called beef tenderloin
- Rump steak, be sure to slice the meat against the grain so the strips aren’t tough
The Importance of Quickly Searing Beef
How many times have you had a chewy beef stroganoff? The secret to keeping it tender is in the searing. The other secret is not over crowding your pan.
Use a large heavy base frying pan. Cook your beef in two batches, three if your pan is on the smaller side. The beef strips should only be in the pan for a minute to quickly brown on either side. Then you remove them and set aside.
If you overcrowd your pan the beef will stew and not brown. You want the beef to brown. Browning is caramelisation and that equals flavour.
What to Serve with Beef Stroganoff
Beef Stroganoff is a warm comforting dish. There are two things that should be served with it. Something that will help mop up all that delicious creamy sauce. Plus a vegetable component.
- Pasta Noodles
- Pan fried pasta noodles (spirals/bow ties/etc). Melt butter in a pan and sauté some thinly sliced onion, then add some cooked pasta. Fry until caramelised crunchy spots start to appear.
- Parmentier Potatoes
- Creamy Polenta
- Mashed Potato
- French Peas
- Green Salad
- Roasted Dutch Carrots
- Roasted Bacon Fat Potatoes
- Steamed Mixed Vegetables
How to Make Beef Stroganoff
- Heat half the oil in a large non-stick frying pan.
- Over a high heat fry half the scotch fillet strips until browned. Remove and place in a bowl. Repeat with the rest of the scotch fillet strips. Take note of my searing instructions above!
- Add the remaining olive oil to the frypan and mushrooms and cook for 3-4 minutes.
- Then add garlic and a pinch of salt and pepper. Continue cooking the mushrooms until golden.
- Add sweet paprika, Worcestershire sauce, crème fraiche (or sour cream), water, and any juices that have been released by the resting beef.
- Bring mixture to a simmer and add the beef back to the pan.
- Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.
- Toss in the parsley and stir through just before serving.
Serve beef stroganoff with polenta or noodles and a fresh green salad.
Printable Recipe
Beef Stroganoff
Ingredients
- 40 ml (2 tablespoons) olive oil
- 600 grams scotch fillet (rib eye) | trimmed and sliced into thin strips
- 300 grams swiss brown mushrooms | sliced
- 2 garlic cloves | minced
- sea salt and pepper
- 15 grams (1 ½ teaspoons) sweet paprika
- 30 ml (1 ½ tablespoons) Worcestershire sauce
- 250 grams (1 cups) creme fraiche
- 60 ml (¼ cup) water
- 1 tablespoon parsley | finely chopped
Instructions
- Heat half the oil in a large non stick frying pan.
- Over a high heat sear half the scotch fillet strips until just browned. Remove and place in a bowl. Repeat with the rest of the scotch fillet strips.
- Add the remaining olive oil to the fry pan. Add the mushrooms and cook for 3-4 minutes.
- Add garlic and a pinch of salt and pepper. Continue cooking the mushrooms until golden.
- Add sweet paprika, Worcestershire sauce, crème fraiche, water and any juices that have been released by the resting beef strips.
- Bring mixture to a simmer and add beef strips.
- Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.
- Toss in the parsley and stir through just before serving.
- Serve with polenta or noodles and a fresh green salad.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Elysia | Haute & Healthy Living
This dish looks mouthwatering! Could totally go for some of this for supper tonight!
Natalie
Beef stroganoff is one of my favorite childhood food memories 🙂 My grandmother used to make it a lot! Looks absolutely delicious!
rebecca
you had me at stroganoff! and the fact that it's quick and easy is even better. I haven't made any with creme fraiche yet (not sure why because it'll be amazing) but I need to
Lisa | Garlic & Zest
Beef stroganoff is such a classic dish -- and one that my family always enjoys and your recipe is inspiring me to surprise them... Maybe for Father's Day...
Claire
We are big fans of stroganoff but I usually make it with pork, so I will be super excited to try this beef version.
It looks so rich and creamy 😀
Claudia Lamascolo
Wow I have always loved this dish but never tried it.. I am pleased to see its not that hard and your directions are perfect for me. Thanks
Katie | Healthy Seasonal Recipes
I doubt that there would be any left-overs either! This seems like a clean plate club kind of meal to me!
Gaby
Always love a recipe that starts with "quick and easy" 🙂