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Beef Stroganoff served with silky sour cream sauce
Elegant Beef Stroganoff with a rich sour cream and mushroom sauce

Classic beef stroganoff

Author: Flavelo
Recipes Main Courses
Stroganoff is not a stew, but an 'à la minute' (freshly made) dish. Speed is of the essence: beef fillet is the most tender but leanest cut, forbidden to cook for long as it becomes chewy. The sauce base is the earthy taste of mushrooms, complemented by the piquancy of mustard and the creaminess of sour cream. An elegant dinner ready in 15 minutes, but memorable for hours.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Large frying pan: So the meat has room to brown, not steam.
  • Sharp knife: For cutting meat into thin strips.

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Cut the beef into finger-thick strips. Season with salt and pepper. Heat the pan until smoking hot with a little fat.

Tip: The very hot pan immediately sears a crust on the meat, sealing in moisture.
2 ✓

Sear the meat for 2-3 minutes (brown outside, but pink inside), then remove immediately to a plate.

Tip: Don't overcook! If you leave it in, it will be like shoe leather by the time the sauce is ready.
3 ✓

In the same pan (don't wash it, the flavours are there!), sauté the onion and mushrooms until the mushroom liquid evaporates and they start to brown.

Tip: Mushroom water can dilute the sauce, so it's important to evaporate it (concentrate flavours).
4 ✓

Add the tomato purée and mustard, fry for half a minute, then add the julienned gherkins.

Tip: Frying the tomato purée takes away its raw taste and deepens the colour. The gherkin refreshes with its acidity (vinegar).
5 ✓

Pour in the double cream, simmer slightly. Turn the heat down to low, and stir in the sour cream.

Tip: Do not boil the sour cream as it might curdle!
6 ✓

Return the meat (and the juices collected on the plate!) to the sauce, just warm through for 1 minute.

Tip: The goal is just reheating, not cooking.
7 ✓

Sprinkle with fresh parsley and serve immediately with rice or pasta.

Tip: The fresh herbs at the end give it its scent.

Recipe FAQ

Why did the meat become chewy?
You overcooked it. Fillet should only be heat-treated for a few minutes. Or you chose poor quality meat (e.g. sinewy shin instead of fillet).
The sour cream curdled (became grainy).
The sauce was too hot when you added it, or it boiled. Use high-fat sour cream, and add it with temperature equalisation or off the heat!

Ingredients

  • 500 g Beef fillet (or sirloin)
  • 1 pc Onion (finely chopped)
  • 200 g Mushrooms (sliced)
  • 2 cloves Garlic
  • 3 pcs Gherkins (julienned - thin strips)
  • 150 ml Sour cream (min. 20%)
  • 100 ml Double cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Tomato purée
  • 2 tbsp Butter or oil
  • 1 tsp Salt
  • 1 pinch Ground pepper
  • 1 bunch Parsley