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You get all those cozy, bold flavors you crave in this creamy, tangy beef and mushroom dish. Even better, it takes just half an hour to whip up. These buttery mushrooms and juicy steak strips come together fast in a dreamy sauce you'll want to scoop right up at home.
The first time I cooked this was actually for a last-minute anniversary dinner. I had to come up with something memorable in a short time. Ever since, we make it whenever we want a cozy night in. It's easy, filling, and always hits the spot when we want to feel taken care of.
Delicious Ingredients
- Pasta or egg noodles 250-300g: These catch all that creamy goodness
- Sour cream 150ml: Gets you that classic tang and silky texture
- Dijon mustard 1 tbsp: Just enough kick to brighten up rich flavors
- Beef broth 500ml: Use a lower salt one for more control, and it's what gives depth to the sauce
- Plain flour 2 tbsp: Helps the sauce get thick with no clumps
- Butter 40g: For browning veggies and giving that lush finish
- Mushrooms 300g: Bring meaty, earthy bites all through the dish
- Large onion sliced: Starts the savory flavors going up front
- Vegetable oil 2 tbsp: A plain oil that can handle high heat without burning
- Scotch fillet steak or boneless rib eye 600g: Well-marbled steak makes it extra rich and tender
- Chopped chives for garnish: Sprinkles on freshness and a soft onion kick
Cozy Step-by-Step Guide
- Plate Up and Enjoy:
- Drop a big serving of warm noodles on each plate. Heap your creamy beef and mushrooms right on top. Sprinkle on chives if you’re feeling fancy. Eat quick while it’s steaming and silky.
- Bring It All Together:
- Pop the browned steak (and all the tasty juices) back into the pan. Gently give it a mix with the sauce, then let it sit over low heat for just 60 seconds. Turn off the burner so your steak stays perfectly tender.
- Make the Sauce:
- Shake the flour over the onions and mushrooms. Keep stirring for a full minute, so there's no raw taste. Slowly pour in half the broth, stirring so it doesn't get lumpy. When it’s even, add the rest of the broth, sour cream, and Dijon. Whisk until the sauce is totally smooth. Let it bubble gently on medium-low till it thickens a little—about 3 to 5 minutes. Taste, and add extra salt or pepper if it needs it.
- Saute the Veggies:
- Still using that hot pan, toss in your butter. Once that melts, slide in the onions and stir for a minute. Add mushrooms, keep cooking until they're golden brown and tender (let them get some color—give it about 5-7 minutes). Scrape up any brown bits; that's where the flavor hides.
- Brown the Steak:
- Get one tablespoon of oil super hot in a large skillet. Throw in half the steak strips and space them out, let them cook 30 seconds each side. You want them brown but pink inside. Move them to a plate. Repeat with the rest. Searing makes everything tastier.
- Get the Steak Ready:
- Squash the steak flat to under a centimeter using whatever heavy tool you’ve got. Cut into thin fingers, about 0.5cm across, and trim away any big fatty bits so your sauce isn’t greasy. Season generously with salt and pepper—that’s what brings out the beefy taste.
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Mushrooms don’t get enough credit for making this dish sing. Let them cook on their own so they go golden and meaty. My grandma always told me to wait for mushrooms to let go of their water and start browning up for a richer flavor. Trust me, that step brings all the depth.
Best Matches
Classic move is to use egg noodles, but go with your favorite—white rice soaks up every drop, and creamy mashed potatoes make this extra cozy. If you want a lighter feel, try roasted cauliflower or zucchini noodles. Finish up with a crisp salad and a zingy dressing to balance out the creamy sauce.
Leftovers and Warm-Up
Keep leftovers sealed up in the fridge for up to three days. Warm it gently in a pan over low heat, with a little splash of beef broth if it gets too thick. Don’t reheat in the microwave—the steak gets tough and the sauce splits. It’s better to store the beef and sauce separate from the noodles so your pasta doesn’t get mushy.
Origins and Story
This old-school favorite started out in Russia in the 1800s, named after the famous Stroganov family. Back then, it was just beef tossed with mustard and sour cream. People who moved from Russia to Europe and China added mushrooms and onion along the way. In America, most folks make it with mushrooms and serve over noodles instead of the crispy potatoes used in the very first version.
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Frequently Asked Questions
- → How do I keep the beef tender?
Pick tender cuts like tenderloin or scotch fillet. Don’t cook them too long, and work with small portions in the pan.
- → Why is it important to brown the meat in batches?
Cooking the beef in batches keeps the pan hot, so you get a nice sear instead of steaming the meat.
- → Can I use other mushrooms instead of regular ones?
For different flavors and textures, use cremini, shiitake, or porcini mushrooms if you’ve got them.
- → How can I prevent the sour cream from curdling?
Keep the heat low when you add the sour cream and don’t let it bubble. That way you get a creamy sauce.
- → Can the dish be prepared ahead of time?
If you want to get ahead, make the sauce earlier. Just warm it up gently and finish the rest fresh.
- → What can I serve with beef stroganoff instead of noodles?
Swap out noodles for crusty bread, rice, or smooth mashed potatoes if you want to change things up.