There is a reason beef stroganoff has been a beloved comfort dish for generations: tender strips of beef and earthy mushrooms folded into a creamy mustard sauce, spooned generously over fluffy mashed potatoes. It is rich, cozy, and weeknight-friendly — ready in about 30 minutes from start to finish. If you enjoy hearty beef dinners, you will also love our Tatar-Style Azu with Beef and Potatoes and Slow-Braised Tender Beef.
Ingredients
- 500 g (1.1 lb) beef
- 200 g (7 oz) mushrooms, sliced
- 1 onion, sliced
- 150 ml (2/3 cup) heavy cream
- 1 tbsp flour
- 150 ml (2/3 cup) white wine
- 1 tbsp mustard
- Salt and pepper, to taste
- Green onions, sliced, for garnish
- Mashed potatoes, for serving
Instructions
- Cut the beef into strips and sear in a very hot pan; remove and set aside, then saute the sliced onion and mushrooms in the same pan.
- Return the beef to the pan, sprinkle with the flour, and stir to combine.
- Add the mustard, a splash of white wine, and the cream; stir and warm through for a few minutes.
- Serve over classic mashed potatoes.
- Plate with the sauce in the center and garnish with sliced green onions.
Tips
- Sear the beef in batches so it browns instead of steams — a ripping-hot pan is the secret to real flavor. More on the technique at seriouseats.com.
- Let the white wine bubble for a minute before adding the cream so the alcohol cooks off and only the flavor remains.
- Stroganoff sauce reheats best gently: warm it low and slow to keep the cream from splitting.
Nutrition: per 100 g: 182 kcal, protein 9.8 g, fat 8.8 g, carbs 15.9 g