Beef Stroganoff Recipe
Creamy, savory, and rich with comforting Eastern European roots
Beef Stroganoff is a beloved classic that has earned its place on weeknight dinner tables for generations. This version features tender strips of beef simmered in a creamy tomato-based sauce, brought together with mushrooms, broth, and a touch of crème fraîche. It’s hearty, warming, and endlessly versatile — equally at home over mashed potatoes, pasta, or rice.
What Makes Beef Stroganoff So Delicious?
The magic of Stroganoff lies in its sauce — rich and velvety, yet with just enough tang from crème fraîche to keep things balanced. Browning the meat in batches ensures every bite is tender and flavorful, while mushrooms add earthy depth. It’s quick enough for a weeknight and comforting enough for a cozy weekend meal.
Served with pickled garnishes and your favorite starch, it’s a satisfying and nostalgic dish that never goes out of style.
Ingredient Breakdown: How Each One Works Its Magic
- Beef (cut into strips)
Use a tender cut sliced against the grain for a juicy, melt-in-your-mouth texture. - Onion
Adds natural sweetness and depth to the sauce. - Butter
Used for browning both the beef and onion, enriching the flavor. - Fresh mushrooms
Add earthiness and absorb the flavors of the sauce. - Salt and pepper
Basic but essential for seasoning the meat and sauce. - Tomato paste
Gives the sauce its subtle tang and deep tomato richness. - Meat broth
Forms the flavorful base for simmering. - Heavy cream and crème fraîche
Create the silky, creamy body of the sauce, with crème fraîche adding a gentle tang. - Fresh parsley
Brightens the final dish with fresh, herbal notes.
Make-Ahead Instructions
- Prep the beef and vegetables: Slice everything ahead of time and store covered in the fridge for up to 1 day.
- Make the full dish ahead: Stroganoff can be fully cooked, cooled, and reheated the next day — the flavor will deepen overnight.
- Don’t freeze with dairy: If freezing, do so before adding the cream and crème fraîche. Add them when reheating.
Storing and Reheating
Fridge
- Store leftovers in an airtight container for up to 3 days.
Freezing
- Freeze before adding cream and crème fraîche for best texture. Reheat and finish the sauce just before serving.
Reheating
- Stovetop (best): Warm gently over low heat, stirring occasionally. Add a splash of broth or cream if needed.
- Microwave: Heat in short intervals, stirring between, to avoid curdling.
Time and Yield
- Prep time: 15–20 minutes
- Cook time: 15–20 minutes
- Total time: 20–40 minutes
- Yields: 4 servings
Step-by-Step Instructions
- Brown the beef:
Cut the beef into strips (about 0.5 x 6 cm). Heat butter in a frying pan over high heat. Brown the beef in small batches with finely chopped onion until nicely seared. Set aside. - Simmer the sauce:
Transfer the beef and onion mixture to a pot. Add the mushrooms, salt, pepper, tomato paste, broth, and cream. Let simmer for a few minutes until the sauce thickens slightly and the flavors meld. - Finish with crème fraîche:
Stir in the crème fraîche. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley. - Prepare the garnishes:
Shred the pickled gherkins and pickled beets into thin strips. - Serve:
Serve hot with the pickles and beets on the side. Pair with mashed potatoes, rice, buttered noodles, or a green salad.
Ingredients (with Measurements)
4 portions/servings
Main:
- 800 g beef in strips (about 1¾ lbs)
- 1½ onions, finely chopped
- 2 tbsp butter (for browning)
- 200 g fresh mushrooms, quartered (about 7 oz)
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp tomato paste
- 1 dl meat broth (about ½ cup)
- 1 dl heavy cream (about ½ cup)
- 1 dl crème fraîche (about ½ cup)
To Serve:
- 8 slices pickled gherkins, julienned
- 8 slices pickled beets, julienned
Optional Variations
- Add Paprika: For a Hungarian twist, add 1 tsp smoked or sweet paprika with the tomato paste.
- Make it Mushroom-Heavy: Double the mushrooms for a more earthy, vegetable-forward version.
- Use Chicken or Pork: Substitute beef with chicken strips or pork tenderloin for a different take.
Nutritional Info
per portion/serving
Calories: 566 kcal Fat: 37 g Protein: 46 g Carbohydrates: 10 g
Beef Stroganoff
Beef Stroganoff is a beloved classic that has earned its place on weeknight dinner tables for generations. This version features tender strips of beef simmered in a creamy tomato-based sauce, brought together with mushrooms, broth, and a touch of crème fraîche. It’s hearty, warming, and endlessly versatile — equally at home over mashed potatoes, pasta, or rice.
Ingredients
- 1¾ lbs beef in strips (800 g)
- 1½ onions finely chopped
- 2 tbsp butter for browning
- 7 oz fresh mushrooms quartered (200 g)
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp tomato paste
- ½ cup meat broth (1 dl)
- ½ cup heavy cream (1 dl)
- ½ cup crème fraîche (1 dl)
- 8 slices pickled gherkins julienned
- 8 slices pickled beets julienned
Instructions
- Brown the beef: Cut the beef into strips (about 0.5 x 6 cm). Heat butter in a frying pan over high heat. Brown the beef in small batches with finely chopped onion until nicely seared. Set aside.
- Simmer the sauce: Transfer the beef and onion mixture to a pot. Add the mushrooms, salt, pepper, tomato paste, broth, and cream. Let simmer for a few minutes until the sauce thickens slightly and the flavors meld.
- Finish with crème fraîche: Stir in the crème fraîche. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley.
- Prepare the garnishes: Shred the pickled gherkins and pickled beets into thin strips.
- Serve: Serve hot with the pickles and beets on the side. Pair with mashed potatoes, rice, buttered noodles, pasta, or a green salad.