Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. It’s also ready in less than 20 minutes! Perfect for Valentine's day.
I’ve long been a stroganoff fan, my mum makes an awesome one with chicken and green peppers that I LOVE! In fact, I think I’ll have to add that one to the blog soon.
A beef stroganoff though? Mmmmmm so indulgent.
Chris and I filmed the video for this one early one morning (we often start filming about 5am so we can get a 3 videos in before the kids finish school), and it was so good, we couldn’t resist eating it the moment the camera stopped rolling. Steak stroganoff for breakfast on a weekday. I love my job.
There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream. It’s got ALL the flavour, and I think it might just have to be one of my desert island foods.
So what do we need for this beef stroganoff recipe?
- 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 – add a little sweetness to the dish.
How do we make it?
Full quantities and instructions in the recipe card at the bottom of this post.
You can use a regular frying pan for this recipe, but I like to use my cast iron skillet (<-- affiliate link) - it gives a lovely char to the steak and mushrooms, which adds to the flavour and colour of the dish.
- Soften the onion in a large frying pan with butter and oil, then add in the mushrooms and cook until browned. Remove from the pan and set aside.
- Turn the heat up to high, then coat the strips of beef in a little oil, salt and pepper, and cook the over the high heat for about 2 minutes, turning very occasionally, until browned.
- Add the onions and mushrooms back to the pan, turn the heat down to medium, then 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 and serve the stroganoff over cooked rice or pasta and sprinkle on the paprika and a little parsley before serving.
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. 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.
Can I use low fat 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.
What to serve it with:
I usually serve beef stroganoff with boiled rice or pasta, but it also goes well with chips (try my twice-fried chips from this poutine recipe), or crispy roast potatoes.
More indulgent dinner ideas:
Rich and Comforting Beef Bourguignon
Rich and Tasty Slow-Cooked Steak Pie
Tuscan Chicken in Creamy Sun Dried Tomato Sauce (or my stuffed mushroom version if you prefer veggie)
Slow Cooker Beef Short Ribs with Rich Gravy
Persian Style Chicken Curry With Walnuts and Pomegranate
Caramelized Pulled Beef Brisket in a Rich Spicy Sauce
Slow Cooked Steak Diane Casserole
The Video:
Beef Stroganoff
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion - peeled and finely sliced
- 200 g (7oz) baby chestnut mushrooms - thickly sliced
- 400 g (14oz) fillet or ribeye steak - sliced into strips around 1cm thick
- 1/4 tsp salt
- 1/4 tsp black pepper
- 240 ml (1 cup) double (heavy) cream
- 160 ml (2/3 cup) sour cream
To Serve:
- Boiled rice or cooked pasta (such as fusilli or penne)
- 1/4 tsp paprika
- fresh parsley, chopped
INSTRUCTIONS
- Heat one tbsp of the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
- Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.
- Add the mushrooms and cook for a further 3-4 minutes, stirring often, until lightly browned.
- 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 the remaining 1 tbsp of oil and sprinkle on the salt and pepper.
- 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.
- Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika before serving.
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
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Dylan Cockburn says
Great recipe.
But does there really need to be a story that nobody cares about before you get to the ingredients and method?
Nicky Corbishley says
Thanks Dylan, so glad you like the recipe.
Unfortunately I'm not a recipe writing robot - my blog is a family business, and I'm fortunate that it allows me to write what I like in my own space on the web - all while providing free, trusted recipes to my readers.
My family and many readers enjoy that there is personality in my website, as well as lots of tips and extra information to make the recipe as successful and useful as possible.
However, I do also provide a 'jump to recipe' button at the top of every page, so you can skip the bit that nobody cares about if you prefer. Hope that's helpful for you 🙂
Walter says
Simple and easy and tastefull
Tony Tatman says
Going to try this on Sunday!