This really is an insanely easy recipe – and pretty quick! It will take you around 10 minutes of prep and then the whole thing cooks in around 10 minutes. This easy beef stroganoff is the perfect option for a cosy night in and it’s the ultimate comfort food. Creamy mushrooms and beef over steaming pasta or noodles. Yum!
Beef stroganoff for one
If you are cooking for one, as I am, then this is a great choice as it’s really easy to make. You can just buy a single steak, and you won’t have a load of half-cut vegetables lying around. (Just some onion, although I always seem to have a half or quarter of an onion in my fridge at any one time).
Where is stroganoff from?
Beef stroganoff is from Russia. it’s a dish made with beef, mushrooms and stock with sour cream stirred in to create a creamy sauce with a little mustard to flavour. It dates back to the mid-1800s and is actually named after the Stroganov family. It’s believed that the french chefs working for the family invented it.
The original recipe, however, does not purportedly include onion or mushrooms. In the UK (where I’m from) you’ll be hard-pressed to find a variation that does not include these though!
While beef is the traditional way to serve this, you can also use chicken, or make a great vegetarian version with extra mushrooms.
Can it be frozen?
You can freeze beef stroganoff. While sour cream is generally not suitable for freezing, it stabilizes in the sauce and therefore you should have no issues with separation. Cool and portion into freezer-proof containers and freeze for up to 3 months. Thaw before reheating.
What is easy beef stroganoff served with?
This recipe is perfect served with either egg noodles or pasta. I particularly like to serve with flat pasta such as fettuccine or pappardelle. However, you really can serve it with anything. Potatoes are a great choice (as they help to mop up all that lovely sauce) or you could even serve it with rice.
If you are a fan of creamy sauces then also check out this slow cooker pork paprikash which is also made with a good dollop of sour cream – yum!
Products that work well with this recipe
Food Hugger Set
T-fal Nonstick Pan
Automatic Pan Stirrer
Creamy, delicious and simple – this easy beef stroganoff recipe is the ultimate comfort food. Delicious spooned over steaming noodles or pasta – yum!
- 2 tsp olive oil
- 100g ribeye steak, cut into thin strips
- 75g mushrooms, sliced (3/4 cup)
- 1/4 onion, thinly sliced (around 40 g or 1/2 cup)
- 1 clove garlic, crushed
- 2 tsp flour
- 100ml beef stock
- 2 tbsp sour cream
- 1 tsp dijon mustard
- parsley, finely chopped (to garnish)
1. Heat half the olive oil in a frying pan or skillet over a high heat. Add the beef and brown on both sides. This should take around 30 seconds – no more or you’ll end up with tough meat. Remove from the pan and set aside – it’s fine if the beef is still undercooked at this stage. If you are cooking a few portions you may need to do this in batches as you don’t want the meat to be overcrowded in the pan.
2. Add the rest of the olive oil to the pan and add the onions and mushrooms. Reduce the heat to medium and cook for around 5 minutes until softened and browned. Add the garlic and cook for an additional minute.
3. Sprinkle the flour into the pan and stir in well to coat everything. Cook for around 1 minute and then stir in the beef stock and mustard. Bring the pan to a simmer and cook for around 3 minutes, or until the liquid has thickened.
4. Add the beef into the pan and stir everything together. Cook for a further 2-3 minutes and then stir in the sour cream. Gently heat for a couple of minutes (but don’t boil) and then serve.
- I like to make this with ribeye steak but you can also use a filet steak or sirloin – just make sure to use a good cut or else it will be tough.
- You could use creme fraiche instead of sour cream if that’s what you have in
- Category: Dinner
- Method: Hob
- Cuisine: Russian
- Serving Size: 1
- Calories: 500
- Fat: 36g
- Carbohydrates: 17g
- Protein: 30g
Keywords: beef, russian, dinner, sour cream, stew, comfort food