This delicious boeuf stroganoff (beef stroganoff) will become your go to recipe. Tender juicy beef slices swimming in tasty creamy mushroom gravy. On the table to feed your hungry family in 30 minutes.
Sick of chewy beef swimming in tasteless stroganoff sauce? Then look no further. This my friends is the recipe you have been looking for!
Ingredients
- Creme Fraiche: 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.
- Scotch Fillet: Also known as boneless rib eye. If you would rather use rump steak you can, just be sure to cut against the grain of the meat so your strips aren’t tough.
- Olive Oil: Use light in flavour olive oil, not extra virgin.
- Water: Readily available in most modering kitchens.
- Mushrooms: 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 sauce, and rounds the flavour.
- Parsley (not pictured): Thrown in at the last moment for a touch of colour and freshness.
The Importance of Searing
How many times have you had a tough as nails boeuf 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.
Recipe Walk Through
- 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, 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.
Creamy polenta is a great accompaniment to boeuf stroganoff. If I am feeling like some comfort food we may end up with some fried noodles on the side.
Fried noodles? Think cooked spiral pasta, pan fried with some onion in a little butter and olive oil. Cooking it until caramelised crunchy spots start to appear. It really is an unhealthy pleasure. There is also a green salad for a healthy balance.
Sara xxx
Recipe
Boeuf Stroganoff Quick and Easy
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.
Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
More Delicious Beef Recipes
There are some great easy dinner recipes to discover on Belly Rumbles. Pork with apples, sultanas and cream is a firm fave of mine. Plus there are some tasty beef recipes below.
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” 🙂