Beef Stroganoff

Ingredients

• 80 ml (⅓ cup)full-fat sour cream (or full-fat plain Greek yoghurt)
• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)thinly sliced steak (top sirloin, boneless ribeye or fillet steak)
• to tastesalt and black pepper
• 28 g (2 tablespoons)unsalted butter
• 1 mediumyellow onion, thinly sliced
• 454 g (16 ounces)cremini mushrooms, sliced
• 3 clovesgarlic, minced
• 24 g (3 tablespoons)plain flour
• 415 ml (1¾ cups; one 14.5-ounce can)low-sodium beef broth
• 10 ml (2 teaspoons)Dijon mustard
• ½ teaspoon dried (or 1 teaspoon fresh)thyme
• to servecooked egg noodles, pasta, mashed potatoes or rice
• optional, to servechopped fresh parsley

Instructions

1. 1

   Bring cream to temperature

   Put the sour cream or Greek yoghurt in a medium bowl and leave it out while you prepare the remaining ingredients.

2. 2

   Sear the steak

   Heat the olive oil in a large frying pan over medium-high heat. When hot, arrange the steak in one layer, working in two batches if needed, and season with salt and pepper. Sear without moving it for 1–2 minutes, turn and cook for another 1–2 minutes to brown. Transfer to a clean plate and cover loosely with foil to keep warm; it will finish cooking in the sauce.

3. 3

   Cook onion and mushrooms

   Melt the butter in the pan, add the onion and cook, stirring often, for 2 minutes. Add the mushrooms and cook for 6–8 minutes, stirring now and then, until softened and browned. Season with salt and pepper.

4. 4

   Build the sauce

   Add the garlic and flour and stir for 30 seconds. Stir in the beef broth, Dijon mustard and thyme. Take 3–4 tablespoons of the hot broth from the pan and mix it into the sour cream to temper it and help prevent curdling when added to the sauce. Set the tempered sour cream aside.

5. 5

   Simmer with beef

   Bring the pan to a simmer and cook for 2–3 minutes, stirring often and scraping up the browned bits, until the sauce thickens. Return the beef to the pan and cook for about 1 minute.

6. 6

   Finish the sauce

   Take the pan off the heat and stir in the tempered sour cream. Taste and add more salt and pepper if needed.

7. 7

   Serve with a base

   Spoon the stroganoff over noodles, mashed potatoes or rice. Finish with fresh parsley if desired.

What is Beef Stroganoff?

Beef Stroganoff is a Russian dish of beef served in a rich, creamy sauce, commonly made with mushrooms and onion. This version keeps the steak in thin slices and builds the sauce in the same pan, using the browned bits for extra savoury flavour.

The quick sear helps keep the beef tender, while sour cream gives the finished sauce its characteristic tang. Noodles, potatoes or rice make a good base for catching every bit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 32g protein, 14g carbs, 21g fat.

The steak provides most of the protein, while the flour and whichever base you serve alongside contribute carbohydrates. Olive oil, butter and sour cream account for much of the fat. For a balanced plate, serve a moderate portion with a generous side of vegetables.

Choose and sear the steak

Steak choice: Top sirloin, boneless ribeye or fillet steak all work when sliced thinly. Cut across the grain where possible for a more tender bite.

Hot pan: Give the oil time to heat, then sear the meat in a single layer. If the pan is crowded, cook in batches so the steak browns rather than steams.

Build flavour with mushrooms

Mushroom browning: Let the sliced mushrooms soften and take on colour for the full 6–8 minutes, stirring occasionally. This adds depth to the sauce.

Pan base: The onion, garlic and flour are cooked before the broth goes in. Stir the flour through evenly, then scrape the bottom as the liquid simmers to loosen the browned pieces.

Thicken the sauce gently

Simmering: Cook the broth mixture for 2–3 minutes, stirring often, until it thickens. The sauce should coat a spoon rather than remain thin.

Tempering: Stir a few tablespoons of hot broth into the sour cream before adding it to the pan. Taking the pan off the heat before mixing it in helps keep the sauce smooth.

Keep the beef tender

Searing: The steak only needs a brief browning at the start because it cooks further in the sauce. Avoid leaving it in the pan until fully cooked during this first stage.

Finishing: Return the steak to the thickened sauce for about 1 minute. This warms it through without an unnecessarily long simmer.

Pick a base and serve

Noodles: Egg noodles or other cooked pasta make a familiar partner for the creamy sauce.

Potatoes or rice: Mashed potatoes and rice also work well when you want a simple base. Add chopped parsley at the end for a fresh garnish.

Recipe notes & tips

• Slice the steak thinly so it browns quickly and is easy to eat.
• Sear the beef in batches if needed to avoid crowding the pan.
• Stir the flour into the garlic and vegetables before adding the broth to help avoid lumps.
• Temper the sour cream gradually with hot broth before combining it with the sauce.
• Take the pan off the heat before stirring in the sour cream.
• Prepare your chosen noodles, potatoes or rice so they are ready when the sauce is finished.

Variations

• Use Greek yoghurt: Choose full-fat plain Greek yoghurt in place of the sour cream.
• Change the mushrooms: Use another sliced mushroom variety in place of cremini.
• Choose fresh thyme: Use 1 teaspoon of fresh thyme instead of ½ teaspoon dried.
• Serve with rice: Spoon the finished sauce over cooked rice instead of noodles.
• Add parsley: Scatter chopped fresh parsley over the dish just before serving.

Common mistakes to avoid

• Crowding the steak: It can steam instead of brown; sear it in two batches if needed.
• Overcooking the first sear: The beef cooks again in the sauce, so brown each side briefly for 1–2 minutes.
• Skipping the pan scrape: Stir and scrape up the browned bits as the broth simmers to bring them into the sauce.
• Adding cold sour cream straight in: Mix in 3–4 tablespoons of hot broth first to temper it.
• Boiling after adding sour cream: Remove the pan from the heat before stirring it in to help prevent curdling.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring; avoid boiling the sauce. Store the noodles, potatoes or rice separately if possible.

Frequently asked questions