There’s something about Beef Stroganoff that always brings me back to my travels through Eastern Europe. The rich, creamy sauce combined with tender slices of beef reminds me of a cozy winter evening I spent with a family in a small village just outside of Moscow. It was an impromptu invitation—I had met them at a local market, and after a friendly chat over fresh produce and dried herbs, they extended an invitation to join them for dinner.
I still remember stepping into their modest kitchen, which was filled with the comforting aroma of sautéed onions, garlic, and mushrooms. The mother of the family, with her worn but gentle hands, taught me her version of Beef Stroganoff. It was simpler than some restaurant renditions, but it was absolutely delicious. Her secret? A dash of sweet paprika and a generous spoonful of crème fraîche to give the dish that perfect balance of richness and tang.
Since that evening, Beef Stroganoff has become a staple in my own kitchen, especially during the cooler months. It’s one of those dishes that feels luxurious but is surprisingly easy to prepare. The flavors transport me back to that village, to that dinner table where I was a stranger, yet treated like family.
What I love most about this recipe is its versatility. Whether I’m making it for a weeknight dinner or serving it at a small gathering, it never fails to impress. The tender slices of beef, the earthy mushrooms, and that creamy sauce wrapped around strands of fettuccine—it’s a dish that warms both the heart and the soul.
If you’ve never made Beef Stroganoff from scratch, this is the perfect recipe to start with. It’s approachable, packed with flavor, and a wonderful way to bring a taste of Eastern Europe into your home. Plus, it’s an excellent way to create lasting memories around the dinner table, just as I did all those years ago.
Preparing Beef Stroganoff
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 1/2 pounds beef rump steak, thinly sliced and trimmed
- 3 tablespoons butter, diced
- 1 large brown onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon sweet paprika
- 14 ounces button mushrooms, sliced
- 3/4 cup beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1/4 cup crème fraîche
- Cooked fettuccine for serving
- Fresh flat-leaf parsley, chopped for garnish
Directions
- In a zip-lock bag, mix the flour with salt and pepper. Add the beef slices and shake until they are evenly coated with the flour mixture.
- Heat 1 1/2 tablespoons of butter and 2 teaspoons of olive oil in a large skillet over high heat until hot. Add half of the beef slices, cooking and stirring occasionally for 3-5 minutes until browned. Remove the beef from the skillet and set aside. Repeat with the remaining beef, butter, and oil.
- Reduce the heat to medium. Add the remaining olive oil to the skillet, then the sliced onions and mushrooms. Cook for about 5 minutes, stirring occasionally until softened. Add the minced garlic and sweet paprika, and cook for an additional minute.
- Stir in the beef broth, tomato paste, and Dijon mustard. Return the browned beef to the skillet and mix well. Bring to a boil, then lower the heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Mix in the crème fraîche until well combined. Serve over cooked fettuccine and garnish with chopped parsley.
Storing Suggestion
To store leftovers, let the Beef Stroganoff cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, consider using a mix of mushrooms such as cremini or shiitake. If crème fraîche is not available, sour cream or Greek yogurt can be used as a substitute. Adjust the seasoning to taste and add a splash of white wine to the sauce for extra depth.
Serving Suggestions
Beef Stroganoff pairs beautifully with a side of steamed vegetables or a crisp green salad. For an added touch, serve with a dollop of sour cream or a sprinkle of grated Parmesan cheese on top.
Ingredient Substitutions
If you prefer, you can substitute beef rump steak with sirloin or tenderloin. For a vegetarian version, replace the beef with mushrooms or a meat substitute and use vegetable broth instead of beef broth.
Seasonal Variations
In spring, add fresh peas or asparagus to the dish for a seasonal touch. During autumn, consider incorporating roasted butternut squash or pumpkin for a heartier version.
Allergen Information
This recipe contains gluten (from flour) and dairy (from butter and crème fraîche). To make it gluten-free, use a gluten-free flour blend. For a dairy-free version, use plant-based butter and a dairy-free sour cream alternative.
FAQ:
How can I make Beef Stroganoff ahead of time?
You can prepare Beef Stroganoff up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat thoroughly before serving. For best results, avoid cooking the fettuccine until ready to serve.
Can I freeze Beef Stroganoff?
Yes, you can freeze Beef Stroganoff. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove over low heat.
What can I use instead of crème fraîche?
If crème fraîche is not available, you can substitute with sour cream or Greek yogurt. Both alternatives will provide a similar creamy texture and tangy flavor.
Can I make this dish with a different type of beef?
Yes, you can use other cuts of beef like sirloin or tenderloin. Just ensure that the beef is thinly sliced for the best results.
What can I serve with Beef Stroganoff?
Beef Stroganoff is traditionally served with fettuccine, but it also pairs well with egg noodles, rice, or mashed potatoes. For a complete meal, add a side of steamed vegetables or a fresh salad.
How can I adjust the spiciness of the dish?
If you prefer a milder dish, reduce or omit the sweet paprika and any additional seasoning. For more heat, you can add a pinch of cayenne pepper or hot sauce to taste.
Beef Stroganoff
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 1/2 pounds beef rump steak thinly sliced and trimmed
- 3 tablespoons butter diced
- 1 large brown onion thinly sliced into halves
- 2 cloves garlic minced
- 1/4 teaspoon sweet paprika
- 14 ounces button mushrooms sliced
- 3/4 cup beef-style broth
- 3 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1/4 cup crème fraîche
- Cooked fettuccine for serving
- Fresh flat-leaf parsley chopped for garnish
Instructions
- Place the flour and sliced beef in a zip-lock bag, seasoning with salt and pepper. Shake the bag until the beef is evenly coated.
- In a large skillet, heat 1 1/2 tablespoons of butter with 2 teaspoons of olive oil over high heat until the mixture bubbles. Add half of the beef and cook, stirring occasionally, for 3-5 minutes until browned. Transfer the beef to a plate and repeat the process with the remaining butter, oil, and beef.
- Lower the heat to medium and add the remaining olive oil to the pan. Add the sliced onion and mushrooms, cooking and stirring for about 5 minutes until they soften. Stir in the minced garlic and sweet paprika, cooking for an additional minute.
- Pour in the beef broth, tomato paste, and Dijon mustard. Add the browned beef back into the pan, stirring everything together. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Finally, stir in the crème fraîche until well combined. Serve the beef stroganoff over cooked fettuccine, garnished with fresh parsley.
