Main Page
Second course
Beef Stroganoff with cream

Beef Stroganoff with Cream

Incredibly tasty, fast, and easy — a great main dish! Beef Stroganoff with cream comes together quickly, especially if you start with tender, fresh beef. The meat simmers just until it turns soft. It pairs with any vegetable side, pasta, rice, or grains. So good!

katushafin

Recipe author

Composition / ingredients

Servings:

Beef

600

Onion

Cream

200

Tomato paste

All-purpose flour

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 15 g

Fats 39 % 12 g

Carbohydrates 13 % 4 g

200 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make beef stroganoff with cream? Start by gathering your ingredients. Use light cream (about 10% fat) for the sauce — it turns out more delicate than heavy cream, though that's a matter of taste. You can swap the tomato paste for canned tomatoes in their own juice. Use a refined vegetable oil.
Step 2:

Rinse the beef well and pat it dry with a paper towel. Cut it in two stages: first into large pieces, always across the grain! If the beef is tough or from a less-than-ideal cut, pound the pieces with a meat mallet.
Step 3:

Next, slice the large pieces lengthwise into long strips — that's the classic beef stroganoff cut.
Step 4:

Peel the onion and cut it into thin half-moons.
Step 5:

Heat the vegetable oil in a skillet and sauté the onion until translucent, stirring with a spatula.
Step 6:

Dredge the sliced meat in flour.
Step 7:

Add the floured meat to the skillet with the onion.
Step 8:

Stirring constantly, brown the meat on all sides until it changes color. Searing it this way seals in the juices, so the meat stays juicy and tender.
Step 9:

Pour the cream into the skillet, add the tomato paste, salt, and pepper, and stir well. Let it simmer over low heat for 30–60 minutes, depending on how done the meat is. Keep an eye on the sauce so it doesn't cook down too far — add a splash of boiling water if it does.

Classic beef stroganoff is always made with beef — the "bef" in the name literally means beef. That said, you can use this recipe with chicken or pork just as successfully; with chicken, shorten the simmering time. The original sauce is made with sour cream — to keep it from curdling while it simmers, thin it with hot water before adding it to the meat, pouring the water in a little at a time and stirring constantly. Cream makes for a more delicate, less tangy sauce. You can add mushrooms to the meat for a wonderful result — porcini are ideal, but button mushrooms work too. As for seasoning, just pepper is recommended.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. See our article on thawing to avoid common mistakes and choose the best method.
The right pan matters, too. A poorly chosen skillet can ruin even a great recipe, so use a heavy, evenly heating one.
For all the tips and tricks, see our article: "Cream and sour cream in a cream sauce: how to keep them from curdling."