Beef and Broccoli Stroganoff

Ingredients

• 350 grump steak, fat removed and cut into thin strips
• 15 ml (1 tbsp)cake flour
• 30 ml (2 tbsp)butter
• 15 ml (1 tbsp)olive oil
• 1 smallonion, sliced
• 125 gbrown mushrooms, sliced
• 45 ml (3 tbsp)brandy
• 250 ml (1 cup)sour cream
• 125 gbroccoli florets or long stems
• 2 fat clovesgarlic, crushed
• 1 mlground paprika
• to tastesalt and pepper

Instructions

1. 1

   Coat the steak

   Toss the steak strips with the cake flour until lightly coated.

2. 2

   Brown and simmer

   Heat the butter and olive oil in a medium saucepan. Brown the beef strips without cooking them through, then set them aside. Add a little more oil if needed and sauté the onion until translucent. Add the mushrooms and fry until nicely browned. Pour in the brandy and keep frying until it has reduced. Stir in the sour cream, beef, broccoli and garlic. Cover and simmer for a further 10 minutes, then season with paprika, salt and pepper.

3. 3

   Serve the stroganoff

   Serve with tagliatelle or fluffy white rice.

What is beef stroganoff?

Stroganoff is a creamy beef dish associated with Russian cooking, often made with beef, mushrooms and a tangy dairy sauce. This version adds broccoli and a splash of brandy, making it a quick, substantial meal.

The steak is browned first rather than cooked through in the pan, then finishes simmering in the sauce. That approach helps keep the beef from spending the full cooking time on the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 42g protein, 17g carbs, 54g fat.

The beef supplies most of the protein, while the sour cream, butter and oil contribute much of the fat. Carbohydrates come mainly from the flour, onion, broccoli and mushrooms; serving it with rice or tagliatelle adds more. Pair a moderate serving with extra vegetables, or choose a smaller portion of the starchy accompaniment.

Choosing the beef

Thin strips: cutting the rump steak across the grain helps make each piece easier to bite. Removing visible fat keeps the sauce from becoming unnecessarily greasy.

Flour coating: the light dusting helps the beef brown and gives the sauce a little body. Toss the strips just before cooking so the coating stays even.

Build flavour in stages

Brown the beef: work in batches if the saucepan is crowded, since packed strips are more likely to steam than brown. Set them aside as soon as they have colour; they will cook further later.

Cook the mushrooms: let them brown before adding the brandy, so they develop a savoury base for the sauce. Reduce the brandy before stirring in the sour cream.

Keep the sauce creamy

Sour cream: stir it in after the brandy has reduced, then keep the mixture at a gentle simmer. A vigorous boil can make a dairy-based sauce split.

Broccoli: florets and long stems both work here. Cut thicker stems into manageable pieces so they have a chance to cook during the covered simmer.

Check the final texture

After the 10-minute covered simmer, check that the broccoli is tender and the beef is cooked to your liking. If the sauce seems too thick, stir gently and loosen it with a small splash of water.

Season at the end, as the sauce reduces and the flavours concentrate. Add the paprika along with the salt and pepper as directed.

What to serve alongside

Tagliatelle catches the creamy sauce in its folds, while fluffy white rice offers a simple alternative. Spoon the beef, broccoli and mushrooms over either accompaniment.

For a lighter balance, add a crisp green salad or serve a generous portion of vegetables alongside the stroganoff.

Recipe notes & tips

• Cut the steak into evenly sized strips so they brown at a similar pace.
• Pat the mushrooms dry if they look damp before adding them to the pan.
• Brown the beef in batches if the saucepan does not give the strips room to sit in a single layer.
• Keep the sauce at a gentle simmer once the sour cream is added.
• Cut broccoli stems into small pieces so they cook through alongside the florets.

Variations

• Add mustard: stir in a little Dijon mustard with the sour cream for a sharper sauce.
• Use crème fraîche: swap it for the sour cream for a similarly creamy finish.
• Try a different mushroom: use sliced chestnut or white mushrooms in place of brown mushrooms.
• Add extra greens: stir in a handful of spinach near the end of the simmer.
• Skip the brandy: use a splash of beef stock instead, reducing it before adding the sour cream.

Common mistakes to avoid

• Crowding the pan: the steak can steam instead of browning; cook it in batches.
• Cooking the beef through at first: it may become tough during the later simmer; brown it briefly and set it aside.
• Adding brandy before browning the mushrooms: the mushrooms will have less colour; fry them first.
• Boiling the cream sauce: it can split; keep it at a gentle simmer.
• Leaving broccoli pieces too large: they may stay firm; cut thick stems into smaller pieces.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally; avoid boiling the sauce.

Frequently asked questions