Dinner · Russian

Beef Stroganoff

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 31, 2026

This classic beef stroganoff comes together in one pan with tender strips of beef, golden mushrooms, and a tangy, creamy mustard sauce. It tastes like a restaurant dish but cooks up on a busy weeknight. Serve it over buttered pappardelle or a bed of rice and dinner is sorted.

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Beef Stroganoff

Why you'll love this

  • One pan, ready in about 40 minutes.
  • Rich, tangy, creamy sauce that tastes fancy.
  • Easy enough for a weeknight, nice enough for company.
  • Works over pasta, rice, or mashed potatoes.

EveryDayMeal recipe

Beef Stroganoff

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon butter
  • about 2 1/2 cups (8 ounces) mushrooms, sliced
  • 1 pound beef fillet, cut into strips
  • 1 tablespoon all-purpose flour
  • 2/3 cup (about 5 ounces) creme fraiche
  • 1 tablespoon English mustard
  • 1/3 cup beef stock
  • 2 tablespoons fresh parsley, chopped, for topping

Equipment

  • Large nonstick skillet
  • Mixing bowl
  • Whisk
  • Sharp knife

Instructions

  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the sliced onion and cook slowly until completely soft and lightly golden, about 15 minutes, adding a splash of water if it starts to stick, so it turns sweet instead of sharp.
  2. Stir in the crushed garlic and cook for 2 to 3 minutes until fragrant, then add the butter and let it foam.
  3. Add the sliced mushrooms and cook about 5 minutes, until they soften and release their liquid and take on a bit of color. Season well with salt and pepper, then tip everything onto a plate.
  4. Put the flour in a bowl with a big pinch of salt and pepper, then toss the beef strips until lightly coated, which helps them brown and thickens the sauce.
  5. Add the beef to the hot pan, adding a splash of oil if it looks dry, and fry 3 to 4 minutes until well browned on the outside but still tender inside.
  6. Return the onions and mushrooms to the pan and stir to combine.
  7. Whisk together the creme fraiche, mustard, and beef stock, then pour it into the pan. Cook over medium heat about 5 minutes until the sauce is warmed through and slightly thickened. Do not let it boil hard or it can split.
  8. Scatter with fresh parsley and serve over pappardelle or rice.

Tips from the kitchen

  • Slice the beef against the grain into thin strips so it stays tender and cooks fast.
  • Do not crowd the pan when browning the beef; work in batches if needed so it sears instead of steams.
  • Keep the heat at medium once the creme fraiche goes in so the sauce stays smooth and does not curdle.

Estimated nutrition per serving: 420 cal · 30g protein · 9g carbs · 29g fat

Make it your own

  • Swap the beef fillet for sirloin or thinly sliced ribeye to save money.
  • Use sour cream in place of creme fraiche, stirring it in off the heat so it does not split.
  • Add a splash of white wine or a spoon of Dijon for extra depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water to loosen the sauce. Avoid boiling so the cream does not separate.

Good to know

What cut of beef is best?
Beef fillet (tenderloin) is the classic choice and stays very tender, but sirloin or ribeye strips work well and cost less.
Can I make it ahead?
You can cook the onions and mushrooms ahead, but for best texture cook the beef and finish the sauce just before serving.
Why did my sauce split?
The creme fraiche likely got too hot. Keep the heat at medium and do not let the sauce boil hard once the cream is added.
What should I serve it with?
Pappardelle or wide egg noodles are traditional, but rice or mashed potatoes soak up the sauce beautifully too.

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