Everyday Kitchen

Russian/Eastern European · Dinner

Beef Stroganoff

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Stroganoff is a Russian/Eastern European dish. Add sour cream over low heat so the sauce stays smooth.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Beef Stroganoff. The photograph includes pasta not included in this draft.
The photograph includes pasta not included in this draft. Representative photograph of Beef Stroganoff. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beef

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Sear · About 3 min

  1. Heat oil from 600 g beef steak, thinly sliced, 25 ml neutral oil, ½ tsp salt; sear beef in batches 2–3 minutes and remove.

Sauce · About 8 min

  1. Cook onion and mushrooms in butter from 250 g mushrooms, sliced, 150 g onion, sliced, 30 g butter, 20 g plain flour, 300 ml beef stock, 15 g Dijon mustard, 200 g sour cream 8 minutes. Stir in flour, stock and mustard; simmer 5 minutes.

Finish · About 3 min

  1. Lower heat, stir in sour cream and beef and warm gently to 63°C / 145°F. Rest 3 minutes; do not boil hard.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Add sour cream over low heat so the sauce stays smooth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mushrooms and vegetable stock for a meat-free adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Stroganoff one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Stroganoff?

Add sour cream over low heat so the sauce stays smooth.

What can I substitute in Beef Stroganoff?

Use mushrooms and vegetable stock for a meat-free adaptation.

Can I prepare Beef Stroganoff ahead?

Prepare the measured ingredients for Beef Stroganoff one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes