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Beef Stroganoff Pinterest

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:

  • For weekday meals, I simply make it with beef steak, sometimes with rump steak
  • Rib eye, sirloin or tenderloin are perfect too
  • The meat can be diced, cubed or my favorite: cut into strips

What is Stroganoff sauce made of?

  • Stroganoff sauce is made with a blend of mild paprika, mustard, water and sour cream. Since sour cream is not easy to find in my area, I just use heavy cream, crème fraiche can be used instead

What do you serve with beef Stroganoff?

  • My favorite side for beef Stroganoff is egg noodles of any size, fettucine, tagliatelle, pappardelle. Rice goes well together too and any steamed vegetables

Can beef stroganoff be frozen?

  • If made with heavy cream, beef Stroganoff freezes perfectly, store it into a lidded plastic container up to 1 month. I wouldn’t recommend freezing if using sour cream.

Can beef stroganoff be made ahead of time?

  • Since the beef must not be overcooked, you can sear the beef and make the sauce ahead of time, keep them separated, re-heat the sauce when ready to serve, add the beef just to re-heat and serve.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

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

Instructions:

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!

Enjoy!

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