Creamy Beef and Mushroom Stroganoff

Ingredients

• 450 g (1 pound)dry egg fettuccine
• 56 g (4 tablespoons), dividedbutter
• 1onion, chopped
• 4 clovesgarlic, crushed or minced
• 450 g (1 pound)mushrooms, sliced
• 680 g (24 ounces)lean beef fillet steaks
• 2 teaspoonsDijon mustard
• 1 teaspoonsmoked or mild paprika
• 80 ml (1/3 cup), or more if you prefer a stronger flavourdry white wine
• 480 ml (2 cups)beef broth or stock, or 480 ml water mixed with 1 tablespoon vegetable stock powder
• 16 g (2 tablespoons)plain flour
• 1 tablespoonWorcestershire sauce
• 1 pinch, or to tastesalt
• 1 pinch, or to tastepepper
• 240 ml (1 cup)light sour cream at room temperature, or reduced-fat cooking cream
• 1 pinchfresh parsley, chopped, to garnish

Instructions

1. 1

   Cook the pasta

   Boil the fettuccine in a large pan of salted water, following the packet instructions until al dente. Drain and set aside.

2. 2

   Brown the beef

   While the pasta cooks, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in batches in a single layer until browned, then transfer each batch to a plate.

3. 3

   Cook the mushrooms

   Melt the remaining butter in the pan. Add the onion and sauté until transparent, then add the garlic and fry for about 30 seconds, until fragrant. Add the mushrooms and cook for about 4 minutes, until tender and cooked through. Stir in the mustard and paprika.

4. 4

   Reduce the wine

   Pour in the wine and cook for about 3 minutes, stirring occasionally. Scrape up the browned bits from the bottom of the pan as the wine reduces to about half its original amount.

5. 5

   Thicken the sauce

   While the wine reduces, whisk the beef broth, flour and Worcestershire sauce together in a small jug until smooth. Pour the mixture into the pan, stir well and bring to a simmer for about 5 minutes, stirring occasionally, until the sauce starts to thicken.

6. 6

   Finish the stroganoff

   Return the beef and any juices from the plate to the pan, adding extra salt and pepper if desired. Lower the heat, stir in the sour cream and warm through without letting the sauce boil.

7. 7

   Add the pasta

   Add the cooked pasta to the pan and garnish with parsley.

What is beef stroganoff?

Beef stroganoff is commonly associated with Russian cooking: it pairs beef with a creamy, savoury sauce, often served with a starch. This version turns it into a complete pasta dish by mixing fettuccine directly into the sauce.

Seared beef, mushrooms and a splash of white wine give the sauce depth, while sour cream adds a tangy finish. Though the recipe is labelled French, stroganoff is generally traced to Russian cuisine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 619 calories, 41g protein, 65g carbs, 21g fat.

The fettuccine supplies most of the carbohydrates, while the beef is the main source of protein. Butter, sour cream and beef contribute fat; pair a serving with vegetables or salad for a more balanced plate.

Choosing the beef and mushrooms

Beef fillet: Cut the steaks into pieces suitable for serving, then brown them in batches so the pan stays hot. The recipe calls for lean fillet, which cooks quickly and is returned to the sauce near the end.

Mushrooms: Sliced mushrooms cook after the onion and garlic, giving them time to soften before the liquid goes in. Let their moisture cook away until they are tender.

Building the sauce

Wine reduction: Scrape the browned bits from the pan while the wine cooks; they add savoury flavour to the sauce. Let the wine reduce to about half its original amount.

Flour slurry: Whisk the flour into the cold broth and Worcestershire sauce before adding it to the pan. A smooth mixture helps avoid lumps as the sauce simmers and thickens.

Keep the sour cream smooth

Room-temperature sour cream is less of a shock to the hot sauce than cold cream straight from the fridge. Stir it in over low heat and warm the sauce without boiling it.

Once the sour cream is added, gentle heat is the key cue: the sauce should be hot, but not bubbling vigorously.

Timing and texture

The method cooks the pasta while the beef is seared, then uses the same pan for the sauce. The stated total time is 40 minutes; allow for the wine reduction and the sauce’s five-minute simmer.

Cook the fettuccine to al dente before draining, since it will be combined with the hot sauce. The finished sauce should cling to the pasta rather than remain thin.

How to serve it

Serve the stroganoff hot, with parsley scattered over the top. The fettuccine makes it filling on its own, while a crisp green salad or simply cooked vegetables can add freshness alongside.

If the sauce thickens while you bring everything to the table, loosen it with a small splash of broth or water.

Recipe notes & tips

• Sear the beef in a single layer and work in batches to encourage browning.
• Keep the drained pasta nearby so it can be added as soon as the sauce is ready.
• Scrape up the browned bits as you stir in the wine.
• Whisk the flour thoroughly into the broth before pouring it into the pan.
• Bring the sour cream towards room temperature before using it.
• Season at the end, since the broth and Worcestershire sauce already add savoury flavour.

Variations

• Use cooking cream: Swap in reduced-fat cooking cream as suggested if you prefer it to sour cream.
• Adjust the wine: Add more dry white wine for a more pronounced wine flavour.
• Choose paprika: Use smoked paprika for a deeper note or mild paprika for a gentler flavour.
• Change the pasta: Use another pasta shape if you do not have fettuccine.
• Add a green side: Serve with a crisp salad or cooked green vegetables for freshness.

Common mistakes to avoid

• Crowding the beef: The pieces can steam instead of brown; sear them in single-layer batches.
• Skipping the pan scrape: Browned bits add flavour, so loosen them with the spoon while the wine reduces.
• Adding flour directly: It may form lumps; whisk it into the broth and Worcestershire sauce first.
• Boiling the sour cream: High heat can make the sauce split; stir it in over low heat and do not boil.
• Overcooking the pasta: It will soften further when mixed with the sauce; drain it when al dente.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot, adding a splash of water or broth if the sauce has thickened; avoid boiling it.

Frequently asked questions