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Creamy beef stroganoff with mushrooms and tender beef strips in a rich sauce served in a bowl

Creamy Beef Stroganoff

Creamy, rich, and full of flavor—this Beef Stroganoff is pure comfort in every bite. Click to discover the easy recipe and its irresistible secret.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Russian
Calories: 750
Ingredients Equipment Method Video

Ingredients
  

Beef Mixture
  • 1 kg beef tenderloin cut into thin, even strips
  • 1 tsp paprika approximately 2 g
  • ¼ tsp white pepper
  • ½ tsp salt approximately 3 g
  • 1 tbsp olive oil approximately 15 ml
Stroganoff Sauce
  • 350 g onions thinly sliced
  • 350 g button mushrooms thickly sliced or quartered
  • 2 tbsp corn oil approximately 30 ml
  • 2 tbsp butter approximately 30 g
  • 1 tbsp Dijon mustard approximately 15 g
  • ½ cup red wine approximately 120 ml
  • 2 cups hot water approximately 480 ml
  • 1 beef stock cube or enough to prepare 480 ml stock according to the package
  • 3 tbsp all-purpose flour approximately 24 g
  • 1 tsp paprika approximately 2 g
  • 1 cup heavy cream approximately 240 ml
  • ¼ tsp white pepper
  • Salt to taste added after tasting the stock and finished sauce
Rice — for 6 Servings
  • 1½ cups uncooked basmati rice approximately 280–300 g
  • 1½ tbsp butter approximately 21 g
  • 3 cups hot water approximately 720 ml, or the amount recommended on your rice package
  • ½ tsp coarse salt adjusted to taste

Equipment

  • Chef’s knife and cutting board
  • Large pot (for the stroganoff)
  • Medium pot with lid (for the rice)
  • Mixing bowls
  • Small bowl or mold (for plating)
  • Ice water bowl (for garnish)
  • Big spoon

Method
 

1. Prepare the Ingredients
  1. Cut the beef tenderloin into thin, even strips, slicing against the grain. Pat dry, then mix with the paprika, white pepper, salt, and olive oil.
  2. Thinly slice the onions. Slice or quarter the mushrooms, then dissolve the beef stock cube in the hot water.
2. Sear the Beef
  1. Heat a wide, heavy pan over medium-high heat. Add some of the corn oil, then sear the beef in small batches, adding more oil as needed.
  2. Allow the strips to brown briefly on each side. Avoid overcrowding the pan or cooking the beef for too long. Transfer to a plate and reserve any juices.
3. Cook the Onions and Mushrooms
  1. Reduce the heat to medium and melt the butter in the same pan. Add the onions and cook until softened.
  2. Next, add the mushrooms. Cook until their released moisture evaporates and they begin to brown, stirring occasionally.
4. Build the Sauce
  1. Sprinkle the flour over the vegetables and stir for 1–2 minutes. Add the sauce paprika and stir briefly.
  2. Gradually pour in the wine while stirring, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
  3. Stir in the Dijon mustard. Then, gradually add the prepared beef stock, stirring continuously to keep the sauce smooth.
  4. Simmer gently for 8–10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
5. Cook the Rice
  1. Meanwhile, rinse the basmati rice under cold water until the water runs mostly clear. Drain well.
  2. Melt the butter in a saucepan. Add the rice and stir gently for 1 minute. Pour in the hot water and add the coarse salt.
  3. Bring to a boil, then cover and reduce the heat to low. Cook according to the rice package directions, usually 12–15 minutes.
  4. Remove from the heat and leave covered for 10 minutes. Finally, fluff gently with a fork.
6. Finish the Creamy Sauce
  1. Lower the heat and stir the heavy cream into the sauce. Allow it to simmer gently until it lightly coats the back of a spoon.
  2. Return the beef and its reserved juices to the pan. Cook gently until the strips finish cooking, checking a piece for doneness. Avoid prolonged simmering.
  3. Taste and adjust the salt and white pepper. If the sauce is too thick, add a little hot water or stock.
7. Serve
  1. Spoon the beef and mushroom sauce beside the rice and serve immediately. For a neat presentation, gently pack the rice into a small bowl, then invert it onto the serving plate.

Video