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    Home » Recipes » Blog

    Beef Stroganoff

    June 11, 2018 By Sara McCleary Updated July 4, 2024 - This post may contain affiliate links

    Jump to Recipe

    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.

    boeuf stroganoff in a ceramic bowl on table with plates, bowl of polenta and bowl of salad in the background

    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
    • The Best Cut of Beef
    • The Importance of Quickly Searing Beef
    • What to Serve with Beef Stroganoff
    • How to Make Beef Stroganoff
    • Printable Recipe

    Ingredients

    ingredients for boeuf stroganoff
    1. 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.
    2. Scotch Fillet: I use scotch fillet for my beef stroganoff, also known as boneless rib eye.
    3. Olive Oil: Use light in flavour olive oil, not extra virgin.
    4. Water: Readily available in most modering kitchens.
    5. Mushrooms: Fresh mushrooms, not dried. You can use Swiss brown or button mushrooms.
    6. Garlic: If your garlic cloves are on the small side, feel free to add an additional clove.
    7. Salt & Pepper: For seasoning, ground black pepper and sea salt.
    8. Paprika: I use sweet paprika, but you can also use smoked, don't use hot paprika.
    9. Worcestershire Sauce: Adds a little zing to the stroganoff sauce, and rounds the flavour.
    10. 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
    close up of beef stroganoff in a ceramic bowl on table, bowl of polenta in the background out of focus

    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.

    above view of boeuf stroganoff with a sprinkle of parsley in a ceramic bowl on table

    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

    1. Heat half the oil in a large non-stick frying pan.
    2. 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!
    3. Add the remaining olive oil to the frypan and mushrooms and cook for 3-4 minutes.
    4. Then add garlic and a pinch of salt and pepper.  Continue cooking the mushrooms until golden.
    5. Add sweet paprika, Worcestershire sauce, crème fraiche (or sour cream), water, and any juices that have been released by the resting beef.
    6. Bring mixture to a simmer and add the beef back to the pan.
    7. Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.
    8. 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

    Recipe Author: Sara McCleary
    This delicious beef stroganoff is a 30 minute recipe and uses one pan. Tender juicy beef slices coated in a luscious creamy mushroom gravy.
    5 from 6 votes
    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Hungarian
    Servings 4 people
    Calories 486 kcal

    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

    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 to aid keeping your beef as tender as possible.
    CRÈME 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.
    WHAT TO DO WITH LEFTOVERS
    I doubt there will be leftovers, but if there are you can store them in an airtight container in the fridge for a couple of days. Alternatively, you can freeze any leftovers. 

    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.

    Calories: 486kcalCarbohydrates: 10gProtein: 34gFat: 35gSaturated Fat: 15gCholesterol: 113mgSodium: 190mgPotassium: 939mgFiber: 1gSugar: 2gVitamin A: 597IUVitamin C: 2mgCalcium: 122mgIron: 3mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Elysia | Haute & Healthy Living

      June 12, 2018 at 1:14 am

      This dish looks mouthwatering! Could totally go for some of this for supper tonight!

      Reply
    2. Natalie

      June 12, 2018 at 12:34 am

      5 stars
      Beef stroganoff is one of my favorite childhood food memories 🙂 My grandmother used to make it a lot! Looks absolutely delicious!

      Reply
    3. rebecca

      June 12, 2018 at 12:31 am

      5 stars
      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

      Reply
    4. Lisa | Garlic & Zest

      June 11, 2018 at 11:59 pm

      5 stars
      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...

      Reply
    5. Claire

      June 11, 2018 at 10:44 pm

      5 stars
      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 😀

      Reply
    6. Claudia Lamascolo

      June 11, 2018 at 10:22 pm

      5 stars
      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

      Reply
    7. Katie | Healthy Seasonal Recipes

      June 11, 2018 at 9:31 pm

      5 stars
      I doubt that there would be any left-overs either! This seems like a clean plate club kind of meal to me!

      Reply
    8. Gaby

      June 11, 2018 at 8:33 pm

      Always love a recipe that starts with "quick and easy" 🙂

      Reply

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