Rich and delicious, Beef Stroganoff is equally good for casual family suppers or dinner parties. I’ve been making this recipe, a slight adaptation on one by Nigella Lawson, for years and it’s one of my staple dishes for easy entertaining, as you can see from the 2013 photograph below.
This Beef Stroganoff recipe has lots of full, bold flavours but it’s mild enough to please just about any palate. Classic comfort food, this is the kind of dish your guests will remember from when they were kids.
Beef Stroganoff is easy to prepare and perfect when you need something you can finish off just before serving. While you need to cook the majority of this dish at the last minute to keep the steak tender, you can sauté the onions and mushrooms a bit ahead of time. Set them aside and then prepare the rest of the dish when you are ready to eat.
To keep things stress-free, I like to have all the ingredients for Beef Stroganoff ready before I start.
While it is important to use a tender cut of beef for this recipe, I don’t use beef fillet as some people do. I find that sirloin steak or, when in North America, New York Strip (striploin) works really well. If money is tight, flank steak sliced across the grain and cooked very lightly is a great alternative.
You can use low fat sour cream (or half fat crème fraîche) for this Beef Stroganoff recipe. In fact, I almost always do as there is quite a lot of fat from the oil and butter in this recipe already.
Beef Stroganoff can be served on noodles or rice, but I prefer the latter. Basmati rice is my favourite choice, and recently I’ve been using a brown basmati and wild rice blend that is absolutely delicious.
Just one more thing, adding nutmeg to this dish may seem strange but seriously, please don’t leave it out. Nutmeg really shines in savoury dishes and it makes this Beef Stroganoff really special.
Beef Stroganoff – Printable Recipe
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, peeled, halved and finely sliced in half moons
- pinch of salt
- 1½ cups of sliced white or chestnut mushrooms
- 1 pound sirloin, strip loin or flank steak, thinly sliced
- 1 generous teaspoon Dijon mustard
- ½ to ¾ cup sour cream or crème fraîche
- 2 teaspoons ground paprika
- generous pinch of freshly ground pepper
- ¼ teaspoon nutmeg, freshly ground if possible
- 1 cup Basmati rice, cooked according to package directions
- Heat the oil and one tablespoon of the butter in a large frying pan over medium heat.
- Add the onions and a pinch of salt.
- Sauté until the onions begin to soften.
- Add the remaining tablespoon of butter to the pan.
- Add the mushrooms and cook for about five minutes, stirring frequently.
- Remove the onions and mushrooms from the pan. Cover and keep warm.
- Add the remaining tablespoon of olive oil to the pan.
- When it is warm, add the slices of steak and stir fry until nearly cooked.
- Add half a cup of the sour cream or crème fraîche, the mustard, pepper and paprika.
- Return the onions and mushrooms to the pan, adding a bit more sour cream if necessary. Stir and warm through.
- When everything is warmed through, add the nutmeg.
- Serve over the rice.