This beef stroganoff recipe is a family favourite! I love that it can be cooked all in the one frypan, which makes it super easy to make. The beef is tender with a juicy creamy mushroom sauce that can be served over pasta or rice. YUM!
Ingredients
What I love about this recipe is you only need a few ingredients to make it from scratch! Once you make this beef stroganoff from scratch, you won't buy the packet or jar stuff again.
What You'll Need
- beef (I use rump steak)
- olive oil
- onion
- minced garlic
- mushrooms
- butter
- plain flour
- beef stock
- worcestershire sauce
- dijon mustard
- sour cream
- salt and pepper to taste
- fettuccine, egg noodles or rice for serving
- fresh parsley for garnish
See the recipe card below for quantities.
Instructions
Firstly you will want to cook pasta or rice as per the instructions on the packet.
In a large frypan over medium-high heat, add olive oil, sliced onion and minced garlic. Sauté for about 1 minute.
Add the sliced mushrooms to the pan, along with the salt and pepper. Cook for approximately 3 minutes until the mushrooms are softened.
Add the beef strips to the pan and cook for about 6 minutes or until they are nicely browned. (If excess liquid accumulates in the pan, you can tip it out).
Add the butter to the pan and let it melt. Sprinkle in the flour and stir to combine, cooking for about 30 seconds.
Pour the beef stock and worcestershire sauce, stirring continuously as the mixture thickens. Reduce the heat to a simmer and cook with a lid on for 6 to 8 minutes.
Gently stir in the dijon mustard and sour cream. Serve the beef stroganoff over cooked fettuccine, egg noodles, or rice. Garnish with chopped fresh parsley.
How To Freeze Beef Stoganoff?
Beef stroganoff is freezer friendly, making it the perfect meal to make a double batch and freeze one. If you plan to freeze the stroganoff, leave out the sour cream and add it once you have reheated it.
Freezing Beef Stroganoff:
- Allow to Cool: Allow the cooked beef stroganoff to cool down before freezing.
- Portion Control: Divide the beef stroganoff into individual or family-sized portions. This will make it easier to thaw only what you need, preventing unnecessary reheating and potential loss of quality.
- Airtight Containers: Use freezer-safe airtight containers. Remove as much air as possible from the containers before sealing to prevent freezer burn by filling each container to the top.
- Label and Date: Label each container with the contents and the date it was prepared. This will help you track how long the stroganoff has been in the freezer and maintain optimal quality.
- Freeze Quickly: Place the containers in the freezer. Avoid placing them directly next to warm items, which could cause uneven freezing. Ideally, the stroganoff should be frozen within a few hours after cooking.
Defrosting Beef Stroganoff:
Proper defrosting is essential to maintain the taste and texture of the beef stroganoff:
- In the Refrigerator: The safest way to defrost beef stroganoff is in the refrigerator. Place the container in the fridge the night before you plan to serve it. Allow it to thaw slowly and evenly. This method ensures that the dish remains at a safe temperature throughout the defrosting process.
- Microwaving: Using a microwave-safe container, you can heat the stroganoff until evenly heated through in the microwave. Time will depend on the amount that is frozen.
Family Friendly Recipes
Looking for more family friendly recipes like this? Check out these below:
Easy Beef Stroganoff
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Ingredients
- 600-800 grams beef, cut into strips I use rump steak
- 2 tablespoons olive oil
- 1 brown onion sliced
- 1 tablespoon minced garlic or 1 clove
- 250 grams mushrooms thick sliced
- 1 tablespoon butter
- 3 tablespoons plain flour
- 2 cups beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- ½ cup sour cream
- salt and pepper to taste
To serve
- 1 packet fettuccine, egg noodles, or rice for serving cooked as per instructions on packet
- 1 tablespoon fresh parsley for garnish
Instructions
- In a large frypan over medium-high heat, add olive oil, sliced onion and minced garlic. Sauté for about 1 minute.
- Add the sliced mushrooms to the pan, along with the salt and pepper. Cook for approximately 3 minutes until the mushrooms are softened.
- Add the beef strips to the pan and cook for about 6 minutes or until they are nicely browned. (If excess liquid accumulates in the pan, you can tip it out).
- Add the butter to the pan and let it melt. Sprinkle in the flour and stir to combine, cooking for about 30 seconds.
- Pour the beef stock and worcestershire sauce, stirring continuously as the mixture thickens. Reduce the heat to a simmer and cook for 6 to 8 minutes with a lid on.
- Gently stir in the dijon mustard and sour cream.
- Serve the beef stroganoff over cooked fettuccine, egg noodles, or rice. Garnish with chopped fresh parsley.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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Petra
Easy and delicious!
The sauce was thicker then normal strong sauce and creamier but was so nice.