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Stroganoff beef

Beef Stroganoff

A simple, delicious dish for the whole family — ready in 40 minutes! This beef Stroganoff comes out tender and flavorful, with a mellow, creamy finish, and it's easy enough to nail on the first try. The same method works for any tender cut of meat.

Julia M.

Recipe author

Composition / ingredients

Servings:

Beef

500

Onion

Flour

Butter

Sour cream

Water

200

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 35 % 8 g

Carbohydrates 13 % 3 g

137 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

How do you make beef Stroganoff? Start by gathering your ingredients. Choose a young, boneless cut of beef.
Step 2:

Cut the beef against the grain into thin strips about 1/2 inch (1 cm) thick.
Step 3:

Melt a little butter in a hot skillet and add the beef. Sear it for 3–5 minutes, until it changes color and just starts to brown.
Step 4:

Peel the onion and rinse it in cold water. Finely chop it and sauté in butter in a separate skillet until it softens and turns translucent — about 3–4 minutes.
Step 5:

Sprinkle the flour over the onion and stir to combine. Cook the onion and flour together for another couple of minutes.
Step 6:

Pour hot water or broth into the onion and bring it to a boil. As it heats, it will thicken into a sauce.
Step 7:

Pour the sauce over the meat. Season with a little salt and your spices. Cover and simmer over low heat for 20–25 minutes, until the beef is tender. Add a splash more water if needed.
Step 8:

Toward the end of cooking, stir in the sour cream. Warm everything together for another couple of minutes, then take the pan off the heat.
Step 9:

Let the beef rest, covered, for about 10 more minutes. Your beef Stroganoff is ready! It's wonderfully versatile — any side dish works with it. Enjoy!

You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time depends not just on the type of meat but also on the cut and how young or old it is.
Important! The wrong pan can ruin even the best recipe. For everything you need to know about choosing the perfect pan for different dishes, read more here.
For all the tips, tricks, and know-how, check out the article: "Cream and sour cream in a creamy sauce: how to keep them from curdling."