Tender pieces of juicy steak cooked in a creamy sauce with sliced mushrooms and fettuccine. This tasty Russian dish is comfort food at its absolute best. Serve with a dollop of sour cream, paprika and fresh parsley.
If you've been following me for a while, you'll know I love a good stroganoff. After creating a great Chicken Stroganoff and easy Meatball Stroganoff recipe, I realised I didn't yet have a Beef Stroganoff recipe on the website.
The key to this tasty version is perfectly cooked steak. I recommend using a quality cut and giving it ample time to rest before slicing. I have served it with fettuccine stirred though the sauce but if you prefer you can skip the pasta and serve on top of a baked potato, mash or steamed rice.
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Ingredient notes:
- Pasta: For this recipe I used dried fettuccine. Feel free to use fresh egg noodles if you prefer (this is more traditional) or even gluten free fettuccine. Steamed rice or mashed potatoes are other good options. I'm all about using up what you have in the cupboard!
- Steak: The key to a good stroganoff is tender, juicy beef. In order to achieve this, you really want to use a quality piece of steak such as scotch fillet (rib eye), or sirloin (porterhouse/New York style). As the meat is only getting seared in the pan, you want it to have a little fat in it to keep it nice and juicy. Also see the notes below in the 'Top tips' section about resting the meat
- Paprika: Interestingly, original recipes for stroganoff did not include paprika but used mustard instead. This is my favourite version of the recipe. Feel free to use regular or smoked paprika in stroganoff.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Coat the steak in 1 tablespoon of olive oil and season well with salt and pepper. Heat a large frying pan to a high heat and cook steak for 2 minutes on each side, then set aside to rest.
Cook pasta according to packet instructions until al dente. Drain and set aside.
Add 1 tablespoon of olive oil to the pan and cook the onion over a medium heat for a few minutes. Add in the mushrooms and cook for a few minutes longer.
Make a space in the centre of the pan and melt the butter, sprinkle over the flour and stir together. Cook off the flour - stirring for one minute. Sprinkle over paprika and stir through the onions and mushrooms.
Dissolve the OXO cubes in the boiling water then pour the stock into the pan. Use a spoon to deglaze the pan. Add the Worcestershire sauce and bring to a simmer. Simmer for five minutes until the mushrooms are cooked through.
Thinly slice the rested steaks then add them back to the pan along with any juices and stir through the sauce. Add the sour cream and cook until heated through. Season to taste with salt and pepper.
Add the cooked fettuccine to the pan and stir it through the sauce.
Serve immediately topped with extra sour cream, paprika and parsley.
Recipe FAQs:
Good news - you can use almost any type of common cooking mushrooms for a stroganoff. White or brown button, portobello, shiitake or oyster mushrooms can all be used. Or use a combination of these!
The first known beef stroganoff recipe was printed in a cookbook in Russia during the 1800s. Today, it is a popular dish across the world, particularly in Nordic countries as well as central Europe.
Al dente is an Italian phrase used in relation to cooking pasta. It literally means 'to the tooth' which means the pasta should have a slight bite to it. The perfect pasta is cooked to the point where it is neither hard, nor soft and squishy but with a small amount of resistance at the centre - aka al dente!
Storage:
Store any leftover beef stroganoff, covered, in the fridge for up to three days. Reheat until piping hot.
I wouldn't recommend freezing stroganoff once you've mixed it with the pasta. The pasta soaks up so much of the sauce, it could end up a bit dry in the freezer. However, you could freeze the beef and mushroom mixture by itself. Then cook up some fresh pasta or potato mash to go with the defrosted meal.
Top tips:
Resting the meat is an important part of the process. This allows the cooking juices to redistribute back through the meat as opposed to losing them by cutting the meat too early.
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Beef Stroganoff
Tender slices of steak and mushrooms cooked in a creamy, smoked paprika sauce with fettuccine.
Ingredients
- 700g rump steak
- 2 Tbsp olive oil
- 400g dried fettuccine
- 1 onion, finely sliced
- 400g button mushrooms, halved
- 30g butter
- 3 Tbsp flour
- 1½ tsp paprika
- 2 beef salt reduced OXO stock cubes
- 500ml boiling water
- 3 Tbsp Worcestershire sauce
- 125g sour cream
- 2 Tbsp fresh Italian parsley
Instructions
- Coat the steak in 1 tablespoon of olive oil and season well with salt and pepper. Heat a large frying pan to a high heat and cook steak for 2 minutes on each side, then set aside to rest.
- Cook pasta according to packet instructions in a large pot of salted boiling water. Drain and set aside.
- Add 1 tablespoon of olive oil to the pan and cook the onion over a medium heat for a few minutes. Add in the mushrooms and cook for a few minutes longer.
- Make a space in the centre of the pan and melt the butter, sprinkle over the flour and stir together. Cook off the flour - stirring for one minute. Sprinkle over paprika and stir through the onions and mushrooms.
- Dissolve the OXO cubes in the boiling water then pour the stock into the pan. Use a spoon to deglaze the pan. Add the Worcestershire sauce and bring to a simmer.
- Simmer for five minutes until the mushrooms are cooked through.
- Thinly slice the rested steaks then add them back to the pan along with any juices and stir through the sauce. Add the sour cream and cook until heated through. Season to taste with salt and pepper.
- Add the cooked fettuccine to the pan and stir it through the sauce.
- Serve immediately topped with extra sour cream, paprika and parsley.
Notes
Beef stroganoff can be served on top of pasta, mashed potatoes, rice or gluten free pasta.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 608Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 148mgSodium: 341mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 45g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Leeanne says
Tasted like a steak and mushroom pie filling. I added a big of brown sugar and sweet chilly sauce and used some cream cheese in addition to sour cream and served with mashed potato and broccoli. Would make this again and maybe use inside a pie 🙂
Sandy Dryden says
Give you a heads up with the beef/steak .. in a bowl add 1/4 cup of soya sauce 2 or 3 tablespoons of rice wine vinegar level teaspoon of bicarbonate soda and the same of cornflour mix pour over the beef let rest for about 20-30 minutes… this really gives the beef tenderness
Alisha says
Giving this tip a crack tonight, thank you 🙂