Tender steak strips and browned mushrooms settle into a mustard-creme-fraiche sauce, finished with parsley and just enough stock to keep it silky.
Quick-cooking steak is the point of Beef Stroganoff: it browns briefly, then returns to the sauce only at the end. Mushrooms and onions cook separately so their moisture does not turn the sear into a simmer.
Use tenderloin or sirloin sliced across the grain. Creme fraiche tolerates heat better than sour cream, but the finished sauce still needs only a gentle bubble to stay smooth.
Method
Heat olive oil in a large skillet over medium heat. Cook onion for until softened, then add butter and mushrooms and cook for until browned. Add garlic and cook for ; transfer everything to a plate.
Toss beef tenderloin with flour, salt and black pepper. Sear in the hot skillet over medium-high heat in two batches for each until browned and at least 145°F. Transfer to a plate and rest for .
Lower the heat and whisk beef stock, creme fraiche and English mustard into the skillet. Return mushrooms and onion and simmer gently for until smooth.
Fold beef and its juices into the sauce and warm over low heat for . Scatter with parsley and serve immediately.
Forkue tips
- If using sour cream instead, take the pan off the heat before stirring it in to reduce the chance of splitting.
Storing and reheating
Refrigerate for up to 3 days. Reheat very gently with a splash of stock, stirring without boiling; high heat can split the sauce and toughen the steak.
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Beef Stroganoff: FAQ
What should I serve with stroganoff?
Egg noodles, rice or mashed potatoes catch the creamy sauce. They are optional sides and are not included in the ingredient quantities here.
Can I use stewing beef?
It needs a different, much longer cooking method. For these short skillet timings, choose a tender steak cut sliced across the grain.
How do I store and reheat Beef Stroganoff?
Refrigerate for up to 3 days. Reheat very gently with a splash of stock, stirring without boiling; high heat can split the sauce and toughen the steak.
How long does Beef Stroganoff take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Beef Stroganoff?
The key ingredients are beef tenderloin, butter, onion, garlic, mushrooms and all-purpose flour, plus pantry basics.
Any tips for Beef Stroganoff?
If using sour cream instead, take the pan off the heat before stirring it in to reduce the chance of splitting.
