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Creamy Beef Stroganoff with Pasta and Mushrooms Recipe

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3.9 from 8 reviews

This classic Beef Stroganoff recipe features tender strips of scotch fillet steak sautéed with onions and mushrooms in a creamy sour cream and Dijon mustard sauce, served over pasta or egg noodles. Ready in just 30 minutes, it offers a rich and comforting meal perfect for weeknight dinners.

Ingredients

Beef

  • 600 g / 1.2 lb scotch fillet steak / boneless rib eye
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil (divided)

Vegetables and Dairy

  • 1 large onion (or 2 small onions), sliced
  • 300 g / 10 oz mushrooms, sliced (not too thin)
  • 50 g / 3 tbsp butter
  • 2 tbsp flour
  • 2 cups beef broth (preferably salt reduced)
  • 1 tbsp Dijon mustard
  • 2/3 cup sour cream
  • Salt and pepper (to taste)

Pasta

  • 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice

Garnish

  • Chopped chives (optional)

Instructions

  1. Pound and slice the beef: Use a fist, rolling pin, or meat mallet to flatten the steaks to about 3/4 cm (1/3 inch) thickness. Slice the steak into 5 mm (1/5 inch) strips, cutting longer pieces in half. Trim off excess fat.
  2. Season the beef: Sprinkle the beef strips evenly with salt and black pepper.
  3. Quick sear the beef (first batch): Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Spread half of the beef strips quickly in the pan with tongs. Leave them undisturbed for 30 seconds to brown, then turn quickly and brown the other side for 30 seconds. Immediately remove the beef to a plate; it will remain slightly pink inside.
  4. Repeat sear with remaining beef: Add the remaining 1 tablespoon oil to the pan and repeat the searing process with the rest of the beef, then transfer it to the same plate.
  5. Sauté onions and mushrooms: Reduce heat to medium-high. Add butter to the same skillet and melt it. Add sliced onions and cook for 1 minute. Then add mushrooms and continue cooking until golden brown. Scrape the bottom of the pan to lift all the flavorful browned bits.
  6. Add flour and cook: Stir in the flour and cook for 1 minute to form a roux.
  7. Add beef broth: Pour in half the beef broth while stirring to combine smoothly with the roux, then add the remaining broth and continue stirring.
  8. Make the sauce: Stir in sour cream and Dijon mustard until incorporated. It may look split at first but will smooth as it heats. Bring sauce to a simmer, then reduce heat to medium-low and cook until thickened to pouring cream consistency (3–5 minutes). Taste and adjust seasoning with salt and pepper.
  9. Warm the beef: Return the seared beef (and any juices on the plate) to the sauce. Simmer for 1 minute, then remove the skillet from heat immediately.
  10. Serve: Spoon the beef stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired and serve immediately.

Notes

  • Use scotch fillet or boneless rib eye for tender, flavorful beef.
  • Halve the salt if using table salt; increase by 50% if using salt flakes to adjust seasoning.
  • Any pasta or egg noodles can be used as the base for serving.
  • Do not overcook the beef once added back to the sauce to keep it tender.

Find it online: https://glowcooks.com/creamy-beef-stroganoff-with-pasta-and-mushrooms-recipe/