Classic beef stroganoff recipe made with steak strips, mushrooms and creamy sauce, this Russian dish is one of our favorite for easy and delicious weekday dinners!
Beef Stroganoff is such an easy dish to put together, the sauce is so flavorful with its blend of mild paprika, tomato puree and mustard, I like to add a pinch of Cayenne for a slight kick of heat. It’s not so expensive either, unless you want to upgrade it and make it with tenderloin.
What is the best cut of beef for Stroganoff:
What is Stroganoff sauce made of?
What do you serve with beef Stroganoff?
Can beef stroganoff be frozen?
Can beef stroganoff be made ahead of time?
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1.5 pounds (700 g.) beef steak, cut in strips
0.5 pound (225 g.) cremini mushrooms, sliced
1 shallot, thinly chopped
1 tbsp. mild paprika
A pinch of Cayenne
Salt and pepper to taste
1 tsp tomato puree
1 tsp mustard
3/4 cup (180 ml) water
3/4 cup (180 ml) heavy cream
Some vegetable oil and a chunk of butter for cooking
A pinch of parsley for garnish
Into a large skillet, on high heat, add two tbsp. vegetable or olive oil and a chunk of butter, sear the steak strips briefly on all sides, keep them rare, remove from the pan into a shallow dish, set aside
Reduce the heat to medium, add some olive oil if needed, add the chopped shallot, cook until translucent, add mushrooms, cook until softened
Meanwhile, add paprika, Cayenne, tomato puree and mustard to the water, stir to dissolve, pour into the pan, season with salt and pepper to taste, simmer for about 10 minutes, add the heavy cream, bring to boil, cook for one minute
Add the reserved steak strips, cook just to re-heat, taste and adjust seasoning
Delicious with egg noodles of all sizes, fettucine, tagliatelle, pappardelle, with rice and/or steamed vegetables!
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