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Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. It’s also ready in less than 20 minutes!
“Beautiful recipe! As always, Nicky’s recipes are fab- always work well. This is delicious! Kitchen sanctuary is always my ‘go to’ place if I need a new recipe. 🙏 thank you!”
Nicky’s Notes
This stroganoff is the first thing that ALWAYS comes to mind when I know the kids aren’t going to be home for dinner.
It’s got all of those date night feels with juicy strips of ribeye steak and a creamy-tangy super-indulgent sauce.
My recipe is a little different than most (and I’ve been making it this way for 20+ years).
- It doesn’t use brandy, stock, mustard or crème fraiche (I’ve eaten versions with all of these in, but always end up going back to my (actually my mum’s) original version).
- It’s therefore simpler – with all of the flavour coming from the juicy steak, the earthy mushrooms and the all important base of double (heavy) cream and soured cream. The double cream gives it richness, while the soured cream gives it complexity and tang.
- I personally serve it over rice, but it works with with pasta and potatoes too.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for beef stroganoff
- 🧑🍳 Abbreviated Recipe
- Pro Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Beef Stroganoff Recipe Recipe
- Best cut of steak for beef stroganoff:
- Can I make it ahead and/or freeze it?
- A note on the fat content of cream:
- 🍲 More indulgent beef dinner ideas
- ? Frequently Asked Questions
📋 Ingredients for beef stroganoff
- Ribeye, sirloin or fillet steak are best. You’re looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.
- We’re using double (heavy) cream. Go for full fat, as lower fat cream will split if cooked over a high heat.
- Sour cream – again full fat. Full fat sour cream still has a lower fat content than double cream, and will split if boiled. So we’re going to be adding the double cream first – which will help to protect the sour cream, then add the sour cream and heat slowly.
- Mushrooms – use your favourite. I love chestnut mushrooms, as they have lots of flavour.
- Onion – adds a little sweetness to the dish.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card at the end of this post***
Soften the onion in butter and oil, fry the mushrooms until browned, then scoop out. Crank up the heat and quickly sear the beef strips with a little oil, salt and pepper until browned. Return the onions and mushrooms, lower the heat and stir in double cream then soured cream, warming gently until just bubbling at the edges (don’t boil). Serve over rice or pasta with paprika and a sprinkle of parsley.
Pro Tips
Why use heavy cream and sour cream?
- Full fat sour cream still has a lower fat content than double cream, and will split if boiled. So we add the double cream first – which helps to protect the sour cream – then add the sour cream and heat slowly. And using full fat cream makes it so creamy and luxurious!
This is such a fantastic warming dinner in the colder months!
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Pin It🍽️ What to serve it with
- I usually serve beef stroganoff with boiled rice , Egg Fried Rice (sounds a bit strange but it’s delicious with this).
- Or pasta, but it also goes well with chips, or crispy roast potatoes.
📺 Watch how to make it
Beef Stroganoff Recipe
Ingredients
Onions and Mushrooms
- 1 tbsp oil
- 1 tbsp unsalted butter
- 1 onion peeled and finely sliced
- 200 g (7 oz) baby chestnut mushrooms thickly sliced
Steak and Sauce
- 1 tbsp oil
- 400 g (14 oz) fillet or ribeye steak sliced into strips around 1cm thick
- ¼ tsp salt
- ¼ tsp black pepper
- 240 ml (1 cup) double (heavy) cream
- 180 ml (2/3 cup) sour cream
To Serve:
- boiled rice
- egg fried rice
- or cooked pasta such as fusilli or penne
- ¼ tsp paprika
- fresh parsley chopped
Instructions
- Heat the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.1 tbsp oil, 1 tbsp unsalted butter
- Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.1 onion
- Add the mushrooms and cook for a further 3-4 minutes, stirring often, until lightly browned.200 g (7 oz) baby chestnut mushrooms
- Transfer the contents of the pan to a bowl. Place the pan back over the heat and turn the heat up to high.
- Drizzle the strips of steak with one tablespoon of oil and sprinkle on the salt and pepper.400 g (14 oz) fillet or ribeye steak, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp oil
- Place the steak in the pan in a single layer and cook for 1 minute, then turn the steak strips over and cook for a further 30 seconds.
- Add the onions and mushrooms back to the pan and turn the pan down a medium heat.
- Pour in the double (heavy) cream, followed by the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't let it boil). Turn off the heat.240 ml (1 cup) double (heavy) cream, 180 ml (2/3 cup) sour cream
- Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika and fresh parsley before serving.boiled rice, egg fried rice, or cooked pasta, 1/4 tsp paprika, fresh parsley
Video
Notes
Best cut of steak for beef stroganoff:
Ribeye, sirloin or fillet steak are best. You’re looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn’t taste as good if made ahead. You lose all the juiciness and tenderness of the steak, and it’s just too much of a shame to reheat a nice piece of ribeye. So my advice is to make it right before serving.Now, if you wanted to prep ahead, you could slice the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I often make rice ahead and re-heat in the microwave. For pasta, I just cook it for 2 minutes less than the pack instructions, then drain, run under cold water, drain again and store, covered, in the fridge. You can pop it in a pan of boiling water for 2-3 minutes to finish off the cooking process right before serving.
A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream. Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled. Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling. Nutritional information is per serving, not including rice or pasta.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This beef stroganoff recipe was first posted in Feb 2020. Updated since with recipe improvements and for housekeeping reasons.
🍲 More indulgent beef dinner ideas
? Frequently Asked Questions
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn’t taste as good if made ahead. You lose all the juiciness and tenderness of the steak, and it’s just too much of a shame to reheat a nice piece of ribeye. So my advice is to make it right before serving. I do have a post on Freezer Friendly Meals if you are after something you can make ahead and freeze.
Now, if you wanted to make ahead, you could slice the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I often make rice ahead and re-heat in the microwave. For pasta, I just cook it for 2 minutes less than the pack instructions, then drain, run under cold water, drain again and store, covered, in the fridge. You can pop it in a pan of boiling water for 2-3 minutes to finish off the cooking process right before serving.
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.
Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling.
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Beautiful recipe! As always, Nicky’s recipes are fab- always work well. This is delicious! Kitchen sanctuary is always my ‘go to’ place if I need a new recipe. 🙏 thank you!