Beef Stroganoff Is The Perfect Wholesome Meal.
How to make this fantastic & delicious Russian beef stroganoff using simple & cheap ingredients. This beef stroganoff recipe is easy to make & with quick instructions, and you’ll create this mouthwatering dish in less than 30 minutes.
Whether you want to serve this with pasta, you can choose which variety you like the most, but I think pappardelle is the best choice. Its long and thick shape is excellent for holding everything together & being able to get a bit of each ingredient with each bite. You can also serve this with rice, mashed potato, roasted & steamed vegetables & or salad.
Beef Stroganoff
Ingredients
- 400g (14.1oz) - Pappardelle Pasta
- 4 Tbsp (56g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
- 500g (1.1lbs) - Scotch Fillet, Tenderised & Sliced Into Strips
- 1 - Brown (Yellow) Onion, Diced
- 4 - Garlic Cloves, Minced
- 350g (12.3oz) - Swiss Brown Mushrooms, Thinly Sliced
- ⅓ Cup (80ml) - Brandy (Substitute For White Wine or Beef Stock)
- 1 Tbsp (20g) - Dijon Mustard
- 1 ½ Cups (375ml) - Beef Stock
- 1 ¾ Tbsp (24g) - Plain Flour
- ¾ Tbsp (15ml) - Worcestershire Sauce
- ¾ Cup (140g) - Sour Cream
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped (Garnish)
- Seasoning To Taste + Salt For Pasta Water
Method
- Place a saucepan of water over high heat & bring to a boil. Generously season the water with salt & cook the pasta as per the packet instructions.
- Place a large pan over high heat. Add in 2 Tbsp (28g) of unsalted butter, allow to melt & heat up. Once hot, add in the sliced scotch fillet, sear for 45 seconds on each side, remove from the pan & place onto a plate to rest. Do this in batches.
- Melt the remaining unsalted butter in the same pan, add in the onions & saute for 2 minutes. Add in the garlic & saute for 30 seconds. Add in the swiss brown mushrooms & saute for 5 minutes or until soft & golden brown.
- Add in the dijon mustard & brandy to deglaze the pan & cook for 2 minutes, stirring regularly. Add in the beef stock, Worcestershire sauce & flour, mix well & bring to a simmer. Check for seasoning, adjust if necessary, reduce heat to medium & simmer for 4-5 minutes, stirring regularly until the sauce thickens.
- Once thick, reduce the heat to low, add in the sour cream & seared beef along with any plate juices, mix well & heat for 1 minute. Remove from the stovetop.
- Add in the pappardelle pasta, mix through well to coat, add in some pasta water if need be & serve. Garnish with the flat-leaf parsley. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Beef Stroganoff Storage Instructions
This stroganoff can be stored in the fridge for up to 4 days and in the freezer for up to 4 months; however, it’s not recommended to freeze this pasta due to its cream content.
Beef Stroganoff Reheating Instructions
To reheat, place in a pan over medium-high heat, add in a splash of cream to freshen it up and stir gently until hot. Alternatively, it can be put into the microwave and reheated in bursts, mixing in between.
Watch How To Make The Recipe
Did You Like This Pasta Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
The whole family has always loved beef stroganoff, so decided to give this recipe a go. One word: outstanding! Really like the addition of brandy to the recipe. Now my go-to stroganoff recipe – only I do mine in the slow-cooker.
I’m so glad you enjoyed it, Bryn. The brandy adds a great depth to the sauce. Thank you.
This one is a real keeper
It’s the best stroganoff you will ever taste
A recipe you will think about long after you have finished the meal and washed the dishes
I really do appreciate that, thank you. So glad you enjoyed it.