Beef Stroganoff

Name: Beef Stroganoff
Total time: 46 min
Yield: 4 servings
Cuisine: russian
Ingredients: 600 g Beef sirloin; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 1 piece Yellow onion; 2 piece Garlic clove; 1 tbsp Sunflower oil; 40 g Unsalted butter; 1 tbsp Sunflower oil; 40 g Unsalted butter; 10 g Flat-leaf parsley; 300 g Chestnut mushrooms; 1 tsp Smoked paprika; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 200 ml Beef stock; 200 ml Soured cream; 0.25 tsp Salt; 0.25 tsp Ground black pepper; 300 g Egg noodles

46 min · 39 min active · makes ~1.9 kg · Easy · Russian

Russian beef stroganoff with beef sirloin, chestnut mushrooms, and soured cream, finished with egg noodles and flat-leaf parsley.

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Beef Stroganoff

Russian beef stroganoff with beef sirloin, chestnut mushrooms, and soured cream, finished with egg noodles and flat-leaf parsley.

See more →

TOTAL TIME

46 min

ACTIVE TIME

39 min

QUANTITY

~1.9 kg

DIFFICULTY

Easy

CUISINE

Russian

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/11

Ingredients

0/15 gathered · 4 servings

600g

0.75tsp

1piece

2piece

2tbsp

80g

10g

300g

1tsp

1tbsp

200ml

300g

#	Quantity	Notes	State
1	600g	—	—
2	0.75tsp	—	—
3	0.75tsp	—	—
4	1piece	—	—
5	2piece	—	—
6	2tbsp	—	—
7	80g	—	—
8	10g	—	—
9	300g	—	—
10	1tsp	—	—
11	1tbsp	—	—
12	1tbsp	—	—
13	200ml	—	—
14	200ml	—	—
15	300g	—	—

Tools

12 items

Serveware

1 item

Procedure

40 steps

1 of 40

Slice the beef sirloin against the grain into thin strips, about 5 mm thick.

Beef sirloin · 600 g

⏱ 3 min

ResultPaper-thin raw beef slices

2 of 40

Pat the beef strips thoroughly dry with kitchen paper to remove surface moisture.

Paper-thin raw beef slices · step 1

⏱ 1 min

ResultPatted-dry beef

3 of 40

Season the patted-dry beef strips evenly with salt on both sides.

Salt · 0.5 tsp

⏱ 20s

ResultSalted beef

4 of 40

Season the salted beef strips evenly with ground black pepper and toss to coat.

Ground black pepper · 0.5 tsp

⏱ 20s

ResultSeasoned beef stripsused in step 12

5 of 40

Cut off the root and tip of the onion and pull away the papery skin.

Yellow onion · 1 piece

⏱ 30s

ResultPeeled onion

6 of 40

Slice the peeled onion in half through the root, then slice each half thinly into half-moon strips.

Peeled onion · step 5

⏱ 2 min

ResultThinly sliced onionused in step 16

7 of 40

Crush each garlic clove lightly with the flat of the knife and slip off the skin.

Garlic clove · 2 piece

⏱ 1 min

ResultPeeled garlic cloves

8 of 40

Mince the peeled garlic cloves as finely as possible into a paste.

Peeled garlic cloves · step 7

⏱ 1 min

ResultMinced garlicused in step 18

9 of 40

Pour the sunflower oil into the frying pan.

Sunflower oil · 1 tbsp

⏱ 10s

ResultSunflower oil

10 of 40

Add the butter to the oil in the pan.

Unsalted butter · 40 g

⏱ 10s

ResultSunflower oil and unsalted butter

11 of 40

Set the pan over a high heat and let the butter melt and foam until it begins to sizzle.

⏱ 2 min

ResultHot butter and oil

12 of 40

Lay the seasoned beef strips in the pan in a single layer and sear without moving them for 45 seconds per side until deeply browned.

Seasoned beef strips · step 4

⏱ 1 min 30s

ResultSeared beef

13 of 40

Lift the seared beef strips onto a clean plate and set aside, leaving the fat in the pan.

Seared beef · step 12

⏱ 30s

ResultButter and oil residueused in step 34

14 of 40

Add another tablespoon of sunflower oil to the pan.

Sunflower oil · 1 tbspButter and oil residue · step 13

⏱ 10s

ResultButter and oil residue and sunflower oil

15 of 40

Add the remaining butter to the pan.

Unsalted butter · 40 g

⏱ 10s

ResultButter and oil residue mixture

16 of 40

Add the sliced onion to the pan and stir to coat in the fat.

Thinly sliced onion · step 6

⏱ 10s

ResultThinly sliced onion and butter mixture

17 of 40

Sauté the onion over a medium heat, stirring occasionally, until soft and translucent, about 7 minutes.

⏱ 7 min

ResultSoftened onion

18 of 40

Add the minced garlic to the softened onion and stir through.

Minced garlic · step 8

⏱ 10s

ResultSoftened onion and minced garlic

19 of 40

Sauté the garlic and onion together, stirring constantly, for about 1 minute until fragrant.

⏱ 1 min

ResultFragrant aromatics

20 of 40

Gather the parsley leaves and chop them roughly, discarding the thick stalks.

Flat-leaf parsley · 10 g

⏱ 1 min

ResultChopped parsleyused in step 43

21 of 40

Rinse the mushrooms briefly under cold running water and shake off the excess.

Chestnut mushrooms · 300 g

⏱ 30s

ResultRinsed chestnut mushrooms

22 of 40

Slice the rinsed mushrooms through the cap and stalk into pieces about 5 mm thick.

⏱ 2 min

ResultSliced Mushrooms

23 of 40

Tip the sliced mushrooms into the pan with the fragrant aromatics and stir to combine.

Sliced Mushrooms · step 22

⏱ 10s

ResultFragrant aromatics and sliced mushrooms

24 of 40

Sauté the mushroom and aromatics mixture over a medium-high heat, stirring occasionally, until the mushrooms are golden and any liquid has evaporated, about 6 minutes.

⏱ 6 min

ResultCooked mushrooms

25 of 40

Sprinkle the sweet smoked paprika over the cooked mushrooms and stir through.

Smoked paprika · 1 tsp

⏱ 10s

ResultCooked mushrooms and smoked paprika

26 of 40

Add the Dijon mustard to the paprika mushroom base and stir to combine.

Dijon mustard · 1 tbsp

⏱ 10s

ResultPaprika mushroom base

27 of 40

Sauté the mustard mushroom base for 30 seconds, stirring constantly, to cook out the mustard.

⏱ 30s

ResultMustard mushroom base

28 of 40

Pour the Worcestershire sauce into the mustard mushroom base and stir through.

Worcestershire sauce · 1 tbsp

⏱ 15s

ResultSpiced mushroom base

29 of 40

Pour the beef stock into the pan over the spiced mushroom base.

Beef stock · 200 ml

⏱ 15s

ResultSpiced mushroom base and beef stock

30 of 40

Stir the beef stock and mushroom mixture together thoroughly, scraping up any bits from the base of the pan.

⏱ 1 min

ResultDeglazed mushroom base

31 of 40

Let the mixture simmer over a medium heat for 4 minutes until slightly reduced.

⏱ 4 min

ResultReduced mushroom base

32 of 40

Pour the soured cream into the pan and stir gently to combine.

Soured cream · 200 ml

⏱ 15s

ResultReduced mushroom base and soured cream

33 of 40

Stir the soured cream through the beef stock and mushroom mixture until the sauce is smooth and uniform.

⏱ 1 min

ResultStroganoff base

34 of 40

Return the seared beef strips to the pan, nestling them into the stroganoff base.

Seared beef · step 13

⏱ 30s

ResultSeared beef and stroganoff base

35 of 40

Simmer everything together over a gentle heat for 2 minutes until the beef is heated through and the sauce has thickened slightly.

⏱ 2 min

ResultSimmered stroganoff

36 of 40

Season the stroganoff with salt, stirring it in evenly.

Salt · 0.25 tsp

⏱ 20s

ResultSimmered stroganoff and salt

37 of 40

Add a final grinding of black pepper to the beef and mushroom sauce and stir through.

Ground black pepper · 0.25 tsp

⏱ 20s

ResultSeasoned stroganoffused in step 42

38 of 40

Tip the egg noodles into a large saucepan of well-salted boiling water.

Egg noodles · 300 g

⏱ 10s

ResultEgg noodles

39 of 40

Boil the egg noodles according to the packet instructions until just tender, about 6 to 8 minutes.

⏱ 8 min

ResultBoiled egg noodles

40 of 40

Drain the noodles through a colander, shaking off the excess water.

Boiled egg noodles · step 39

⏱ 15s

ResultCooked egg noodles

Total Time46 min

#	Product	Action
1	600 g	Slice the beef sirloin against the grain into thin strips, about 5 mm thick.⏱ 3 minResultPaper-thin raw beef slices
2	Paper-thin raw beef slicesstep 1	Pat the beef strips thoroughly dry with kitchen paper to remove surface moisture.⏱ 1 minResultPatted-dry beef
3	0.5 tsp	Season the patted-dry beef strips evenly with salt on both sides.⏱ 20sResultSalted beef
4	0.5 tsp	Season the salted beef strips evenly with ground black pepper and toss to coat.⏱ 20sResultSeasoned beef stripsused in step 12
5	1 piece	Cut off the root and tip of the onion and pull away the papery skin.⏱ 30sResultPeeled onion
6	Peeled onionstep 5	Slice the peeled onion in half through the root, then slice each half thinly into half-moon strips.⏱ 2 minResultThinly sliced onionused in step 16
7	2 piece	Crush each garlic clove lightly with the flat of the knife and slip off the skin.⏱ 1 minResultPeeled garlic cloves
8	Peeled garlic clovesstep 7	Mince the peeled garlic cloves as finely as possible into a paste.⏱ 1 minResultMinced garlicused in step 18
9	1 tbsp	Pour the sunflower oil into the frying pan.⏱ 10sResultSunflower oil
10	40 g	Add the butter to the oil in the pan.⏱ 10sResultSunflower oil and unsalted butter
11	—	Set the pan over a high heat and let the butter melt and foam until it begins to sizzle.⏱ 2 minResultHot butter and oil
12	Seasoned beef stripsstep 4	Lay the seasoned beef strips in the pan in a single layer and sear without moving them for 45 seconds per side until deeply browned.⏱ 1 min 30sResultSeared beef
13	Seared beefstep 12	Lift the seared beef strips onto a clean plate and set aside, leaving the fat in the pan.⏱ 30sResultButter and oil residueused in step 34
14	1 tbsp	Add another tablespoon of sunflower oil to the pan.⏱ 10sResultButter and oil residue and sunflower oil
14	Butter and oil residuestep 13
15	40 g	Add the remaining butter to the pan.⏱ 10sResultButter and oil residue mixture
16	Thinly sliced onionstep 6	Add the sliced onion to the pan and stir to coat in the fat.⏱ 10sResultThinly sliced onion and butter mixture
17	—	Sauté the onion over a medium heat, stirring occasionally, until soft and translucent, about 7 minutes.⏱ 7 minResultSoftened onion
18	Minced garlicstep 8	Add the minced garlic to the softened onion and stir through.⏱ 10sResultSoftened onion and minced garlic
19	—	Sauté the garlic and onion together, stirring constantly, for about 1 minute until fragrant.⏱ 1 minResultFragrant aromatics
20	10 g	Gather the parsley leaves and chop them roughly, discarding the thick stalks.⏱ 1 minResultChopped parsleyused in step 43
21	300 g	Rinse the mushrooms briefly under cold running water and shake off the excess.⏱ 30sResultRinsed chestnut mushrooms
22	—	Slice the rinsed mushrooms through the cap and stalk into pieces about 5 mm thick.⏱ 2 minResultSliced Mushrooms
23	Sliced Mushroomsstep 22	Tip the sliced mushrooms into the pan with the fragrant aromatics and stir to combine.⏱ 10sResultFragrant aromatics and sliced mushrooms
24	—	Sauté the mushroom and aromatics mixture over a medium-high heat, stirring occasionally, until the mushrooms are golden and any liquid has evaporated, about 6 minutes.⏱ 6 minResultCooked mushrooms
25	1 tsp	Sprinkle the sweet smoked paprika over the cooked mushrooms and stir through.⏱ 10sResultCooked mushrooms and smoked paprika
26	1 tbsp	Add the Dijon mustard to the paprika mushroom base and stir to combine.⏱ 10sResultPaprika mushroom base
27	—	Sauté the mustard mushroom base for 30 seconds, stirring constantly, to cook out the mustard.⏱ 30sResultMustard mushroom base
28	1 tbsp	Pour the Worcestershire sauce into the mustard mushroom base and stir through.⏱ 15sResultSpiced mushroom base
29	200 ml	Pour the beef stock into the pan over the spiced mushroom base.⏱ 15sResultSpiced mushroom base and beef stock
30	—	Stir the beef stock and mushroom mixture together thoroughly, scraping up any bits from the base of the pan.⏱ 1 minResultDeglazed mushroom base
31	—	Let the mixture simmer over a medium heat for 4 minutes until slightly reduced.⏱ 4 minResultReduced mushroom base
32	200 ml	Pour the soured cream into the pan and stir gently to combine.⏱ 15sResultReduced mushroom base and soured cream
33	—	Stir the soured cream through the beef stock and mushroom mixture until the sauce is smooth and uniform.⏱ 1 minResultStroganoff base
34	Seared beefstep 13	Return the seared beef strips to the pan, nestling them into the stroganoff base.⏱ 30sResultSeared beef and stroganoff base
35	—	Simmer everything together over a gentle heat for 2 minutes until the beef is heated through and the sauce has thickened slightly.⏱ 2 minResultSimmered stroganoff
36	0.25 tsp	Season the stroganoff with salt, stirring it in evenly.⏱ 20sResultSimmered stroganoff and salt
37	0.25 tsp	Add a final grinding of black pepper to the beef and mushroom sauce and stir through.⏱ 20sResultSeasoned stroganoffused in step 42
38	300 g	Tip the egg noodles into a large saucepan of well-salted boiling water.⏱ 10sResultEgg noodles
39	—	Boil the egg noodles according to the packet instructions until just tender, about 6 to 8 minutes.⏱ 8 minResultBoiled egg noodles
40	Boiled egg noodlesstep 39	Drain the noodles through a colander, shaking off the excess water.⏱ 15sResultCooked egg noodles
Total Time		46 min

Serving

Divide the cooked egg noodles between 4 warmed serving bowls.
Ladle the seasoned stroganoff generously over the egg noodles in each bowl.
Scatter the chopped parsley over each bowl to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,017kcal
	55g
	60g
	27g
	65g
	6g
	4g
	872mg

Ingredients0/15

Tools0/11

Russian · Recipe

Beef Stroganoff

Russian beef stroganoff with beef sirloin, chestnut mushrooms, and soured cream, finished with egg noodles and flat-leaf parsley.

What you’ll doYou will slice and season beef sirloin, then sear it quickly in a hot pan until deeply browned before setting it aside. In the same pan, you'll soften onions and garlic, add mushrooms and let them colour, then build a sauce with paprika, mustard, Worcestershire and stock. Once the sauce has reduced slightly, stir in soured cream, return the beef to warm through, and season to taste. While this simmers, boil egg noodles separately and finish by ladling the stroganoff over them with a scatter of parsley.

Serves4

Total46 min

LevelMedium

Ingredients

Beef sirloin600 g
Salt0.75 tsp
Ground black pepper0.75 tsp
Yellow onion1 piece
Garlic clove2 piece
Sunflower oil2 tbsp
Unsalted butter80 g
Flat-leaf parsley10 g
Chestnut mushrooms300 g
Smoked paprika1 tsp
Dijon mustard1 tbsp
Worcestershire sauce1 tbsp
Beef stock200 ml
Soured cream200 ml
Egg noodles300 g

Tools

Large saucepanTongsLarge frying panChef's knifeWooden spoonColanderLadleServing bowlBeef strips plate (plate)Plate 2 (plate)Kitchen paperChopping board

Method

Slice the beef sirloin against the grain into thin strips, about 5 mm thick.

3 minChopping board, Chefs knifeBeef sirloin · 600 g

Pat the beef strips thoroughly dry with kitchen paper to remove surface moisture.

1 minBeef strips plate (plate), Kitchen paperPaper-thin raw beef slices · step 1

Season the patted-dry beef strips evenly with salt on both sides.

20sBeef strips plate (plate)Salt · 0.5 tsp

Season the salted beef strips evenly with ground black pepper and toss to coat.

Result · Seasoned beef strips · used in step 12

20sBeef strips plate (plate)Ground black pepper · 0.5 tsp

Cut off the root and tip of the onion and pull away the papery skin.

30sChopping board, Chefs knifeYellow onion · 1 piece

Slice the peeled onion in half through the root, then slice each half thinly into half-moon strips.

Result · Thinly sliced onion · used in step 16

2 minChopping board, Chefs knifePeeled onion · step 5

Crush each garlic clove lightly with the flat of the knife and slip off the skin.

1 minChopping board, Chefs knifeGarlic clove · 2 piece

Mince the peeled garlic cloves as finely as possible into a paste.

Result · Minced garlic · used in step 18

1 minChopping board, Chefs knifePeeled garlic cloves · step 7

Pour the sunflower oil into the frying pan.

10sLarge frying panSunflower oil · 1 tbsp

Add the butter to the oil in the pan.

10sLarge frying panUnsalted butter · 40 g

Set the pan over a high heat and let the butter melt and foam until it begins to sizzle.

2 minLarge frying pan, Wooden spoon

Lay the seasoned beef strips in the pan in a single layer and sear without moving them for 45 seconds per side until deeply browned.

1 min 30sLarge frying pan, TongsSeasoned beef strips · step 4

Lift the seared beef strips onto a clean plate and set aside, leaving the fat in the pan.

Result · Butter and oil residue · used in step 34

30sPlate 2 (plate), TongsSeared beef · step 12

Add another tablespoon of sunflower oil to the pan.

10sLarge frying panSunflower oil · 1 tbsp

Add the remaining butter to the pan.

10sLarge frying panUnsalted butter · 40 g

Add the sliced onion to the pan and stir to coat in the fat.

10sLarge frying panThinly sliced onion · step 6

Sauté the onion over a medium heat, stirring occasionally, until soft and translucent, about 7 minutes.

7 minLarge frying pan, Wooden spoon

Add the minced garlic to the softened onion and stir through.

10sLarge frying panMinced garlic · step 8

Sauté the garlic and onion together, stirring constantly, for about 1 minute until fragrant.

1 minLarge frying pan, Wooden spoon

Gather the parsley leaves and chop them roughly, discarding the thick stalks.

Result · Chopped parsley · used in step 43

1 minChopping board, Chefs knifeFlat-leaf parsley · 10 g

Rinse the mushrooms briefly under cold running water and shake off the excess.

30sColanderChestnut mushrooms · 300 g

Slice the rinsed mushrooms through the cap and stalk into pieces about 5 mm thick.

2 minChopping board, Chefs knife

Tip the sliced mushrooms into the pan with the fragrant aromatics and stir to combine.

10sLarge frying panSliced Mushrooms · step 22

Sauté the mushroom and aromatics mixture over a medium-high heat, stirring occasionally, until the mushrooms are golden and any liquid has evaporated, about 6 minutes.

6 minLarge frying pan, Wooden spoon

Sprinkle the sweet smoked paprika over the cooked mushrooms and stir through.

10sLarge frying panSmoked paprika · 1 tsp

Add the Dijon mustard to the paprika mushroom base and stir to combine.

10sLarge frying panDijon mustard · 1 tbsp

Sauté the mustard mushroom base for 30 seconds, stirring constantly, to cook out the mustard.

30sLarge frying pan, Wooden spoon

Pour the Worcestershire sauce into the mustard mushroom base and stir through.

15sLarge frying panWorcestershire sauce · 1 tbsp

Pour the beef stock into the pan over the spiced mushroom base.

15sLarge frying panBeef stock · 200 ml

Stir the beef stock and mushroom mixture together thoroughly, scraping up any bits from the base of the pan.

1 minLarge frying pan, Wooden spoon

Let the mixture simmer over a medium heat for 4 minutes until slightly reduced.

4 minLarge frying pan

Pour the soured cream into the pan and stir gently to combine.

15sLarge frying panSoured cream · 200 ml

Stir the soured cream through the beef stock and mushroom mixture until the sauce is smooth and uniform.

1 minLarge frying pan, Wooden spoon

Return the seared beef strips to the pan, nestling them into the stroganoff base.

30sLarge frying pan, TongsSeared beef · step 13

Simmer everything together over a gentle heat for 2 minutes until the beef is heated through and the sauce has thickened slightly.

2 minLarge frying pan

Season the stroganoff with salt, stirring it in evenly.

20sLarge frying panSalt · 0.25 tsp

Add a final grinding of black pepper to the beef and mushroom sauce and stir through.

Result · Seasoned stroganoff · used in step 42

20sLarge frying panGround black pepper · 0.25 tsp

Tip the egg noodles into a large saucepan of well-salted boiling water.

10sLarge saucepanEgg noodles · 300 g

Boil the egg noodles according to the packet instructions until just tender, about 6 to 8 minutes.

8 minLarge saucepan

Drain the noodles through a colander, shaking off the excess water.

15sColanderBoiled egg noodles · step 39

Divide the cooked egg noodles between 4 warmed serving bowls.

30sServing bowl, TongsCooked egg noodles · step 40

Ladle the seasoned stroganoff generously over the egg noodles in each bowl.

1 minServing bowl, LadleSeasoned stroganoff · step 37

Scatter the chopped parsley over each bowl to finish.

Result · Beef Stroganoff

30sServing bowlChopped parsley · step 20

Printed 11 October 2026