Beef stroganoff
Beef stroganoff from Russia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 32 min
- Rest
- None
- Total
- 42 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Beef stroganoff is listed as beef from Russia. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Garlic1 clove
- Butter15 ml
- Mushrooms250 g
- Beef500 g
- Wheat flour15 ml
- Crème fraîche150 g
- English mustard15 ml
- Beef stock100 ml
- Parsleyto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter.
18 min
Step 2
Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
5 min
Step 3
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured.
4 min
Step 4
Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan.
Step 5
Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.
5 min
Nutrition
Per serving · estimate
- Calories
- 539 kcal
- Protein
- 36.5 g
- Carbs
- 10.8 g
- Fat
- 38.1 g
- Saturated fat
- 11.8 g
- Fibre
- 1.8 g
- Sugar
- 3.4 g
- Sodium
- 207 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Wheat
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Beef stroganoff take?
42 min all in — 10 min prep, 32 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.