Tender strips of sirloin beef and mushrooms cooked in a creamy and tasty sauce. This easy and classic beef stroganoff recipe gets a 5-star rating in our household!  It’s one of my favourite go-to midweek recipes. It’s tasty and ready in just 30 minutes. Why not give it a try?!


Easy Classic Beef Stroganoff Recipe
Easy Classic Beef Stroganoff Recipe With Mixed Mushrooms

Don’t get me wrong, before I discovered how easy it is to make beef stroganoff from scratch, I’ve always used a stroganoff packet mix, yeah I know. Don’t judge. But with a family of 4 to feed I assume that it was the easiest and most convenient option, plus it didn’t taste too bad. 

Since then I’ve learned how to make this easy classic beef stroganoff recipe and yes, it’s the one I’m sharing with you. This version is a lot tastier, and of course, takes about the same time as it would if you was to use a packet mix! 

What’s the best beef cut to use for beef stroganoff? 

For the perfect beef stroganoff, you will need to use a tender cut of beef. I use top sirloin, very thinly sliced. Avoid using cheaper and tougher cuts of meat such as chuck roast as this takes longer to cook and does not give the best results.  If you want to splash out then the ideal cut would be a tenderloin, but this can also be expensive. 

What’s the best type of mushrooms to use? 

Chesnut mushrooms are my default choice to use with beef stroganoff. I would say that chestnuts are quite similar to white mushrooms, but it has better flavour and texture. When I can get hold of them, I also use mixed mushrooms which they sell on my local Lidl for about €2.99. If they’re available I much prefer using them as they really compliment the whole stroganoff dish. 

How to make an easy classic beef stroganoff

This dish requires you to have everything ready to hand. Prepare all your ingredients before making a start. 

  • Start by trimming the excess fat around the edges of the sirloin steak. Slice thinly across the grain into 1 to 2 inches strips.
  • Add into a bowl and season with salt and pepper. Mix well and set aside. 
  • Slice the onion and mushrooms thinly set aside. 
  • In a preheated pan, add the olive oil over medium heat. Make sure the oil is hot enough before adding the beef strips. 
  • Fry the beef in batches so that they do not overcrowd in the pan. You don’t have to fry them on both sides, as long as one side is brown enough it’s OK to take them out and set them aside. 
  • Add 40g of butter to the pan where you cooked the beef. If there is no oil left, also add a tiny bit of oil. This ensures that the butter doesn’t burn. 
  • Once the butter is melted, add the onions and fry until they’re translucent and slightly caramelised. 
  • Add the mushrooms to the pan with the onions and stir. Cook for a few minutes until the mushrooms are soft. 
  • Sprinkle in 20g of plain flour into the mushrooms and onions. Stir for 30 seconds to a minute or until the flour is fully incorporated into the mix. 
  • Pour in 300ml of beef stock and stir well. Allow simmering for a minute or so before adding 1tsp of mustard. Then add 80ml of cream. Let it simmer again for a couple of minutes then add the fried beef. 
  • Cook for 5 minutes, season with salt and pepper before serving. 
Add some chopped chives or parsley to finish your dish. It makes it look better for presentation.

Easy Beef Stroganoff Recipe

What to serve with beef stroganoff

We love serving beef stroganoff with steamed rice. I guess that’s the Asian in me. But you can also serve it with pasta or creamy mashed potatoes with a side of vegetables. 

Easy Classic Beef Stroganoff Recipe

Easy Classic Beef Stroganoff Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tender strips of sirloin beef and mushrooms cooked in a creamy and tasty sauce. This easy and classic beef stroganoff recipe gets a 5-star rating in our household and it's ready in just 30 minutes!

Ingredients

  • 300g sirloin beef
  • 200g mushrooms
  • 1 medium onion
  • 350ml beef broth
  • 3tbsp olive oil
  • 40g butter
  • 20g flour
  • 1 tsp dijon mustard
  • 100ml crème fraîche
  • Salt and pepper

Instructions

    • Trim the excess fat around the edges of the sirloin steak. Slice thinly across the grain into 1 to 2 inches strips.
    • Add the beef strips into a bowl and season with salt and pepper. Mix well and set aside.
    • Slice the onion and mushrooms thinly set aside.
    • In a preheated pan, add the olive oil over medium heat. Make sure the oil is hot enough before adding the beef strips.
    • Fry the beef in batches so that they do not overcrowd in the pan. You don’t have to fry them on both sides, as long as one side is brown enough it’s OK to take them out and set them aside.
    • Add 40g of butter to the pan where you cooked the beef. If there is no oil left, also add a tiny bit of oil. This ensures that the butter doesn’t burn.
    • Once the butter is melted, add the onions and fry until they’re translucent and slightly caramelised.
    • Add the mushrooms to the pan with the onions and stir. Cook for a few minutes until the mushrooms are soft.
    • Sprinkle in 20g of plain flour into the mushrooms and onions. Stir for 30 seconds to a minute or until the flour is fully incorporated into the mix.
    • Pour in 300ml of beef stock and stir well. Allow simmering for a minute or so before adding 1tsp of mustard. Then add 80ml of cream. Let it simmer again for a couple of minutes then add the fried beef.
    • Cook for 5 minutes, season with salt and pepper before serving.

    Notes

    * If you don't have crème fraîche you can also use thick cream and a dash of lemon juice.
    * Add chopped parsley or chives to garnish.
    * For a more peppery taste, I use crushed black pepper to coat and season the steak.

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    British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.

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