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Quick and Easy Beef Stroganoff recipe served on a blue plate
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5 from 3 votes

Beef Stroganoff

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Adapted from a recipe by Nigella Lawson


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, peeled, halved and finely sliced in half moons
  • pinch of salt
  • cups of sliced white or chestnut mushrooms
  • 1 pound sirloin steak, thinly sliced strip loin or flank steak work well, or you can use fillet steak if your budget permits
  • 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 ground 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.
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