Beef Stroganoff
A proper stroganoff, built the traditional way, but genuinely quick. Lean steak seared hard and fast, mushrooms cooked down until golden, and a brandy-deglazed sauce finished with sour cream.
The key is keeping the heat low once the sour cream goes in. Too hot and it splits, so a little patience here pays off with a proper silky sauce.
Tossed through pappardelle instead of the usual rice, this is a heartier, more indulgent take on a classic, and it’s done in 25 minutes start to finish.
Beef Stroganoff
BEEF · PASTA · EASY
A Classic, Done Quickly
Searing the steak hard and fast in one batch keeps it tender, while the mushrooms get proper time in the pan to turn golden and deeply flavourful.
Deglazing with brandy lifts all the browned bits from the pan straight into the sauce, giving it a depth you just don't get from a quick cream sauce.
It comes together in 25 minutes but tastes like it took a lot longer, an easy one for a weeknight that still feels a bit special.
Beef Stroganoff
Ingredients
- 200 g Pappardelle Pasta
- 28 g Unsalted Butter Divided
- 250 g Lean Steak Thinly Sliced
- 1 Brown (Yellow) Onion Diced
- 2 Garlic Cloves Minced
- 200 g Swiss Brown (Cremini) Mushrooms Sliced
- 40 ml Brandy Substitute for Beef Stock or White Wine
- 7 g Dijon Mustard
- 180 ml Beef or Chicken Stock
- 7 g Plain Flour All Purpose
- 7.5 ml Worcestershire Sauce
- 80 g Sour Cream
- 5 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
Method
- Bring a saucepan of well-salted water to a boil. Cook the pasta as per the packet instructions.
- Heat a pan over high heat. Add 1 Tbsp (14g) butter, and once hot, sear the sliced beef for 45 seconds per side. Remove to a plate to rest.
- Melt the remaining butter in the same pan. Add the onion and sauté for 2 minutes. Add the garlic for 30 seconds. Add the mushrooms and sauté 5 minutes until soft and golden.
- Add the Dijon mustard and brandy to deglaze, cooking for 1-2 minutes, stirring regularly. Add the beef stock, Worcestershire sauce and flour, mix well, and bring to a simmer. Check seasoning, reduce the heat to medium, and simmer 4-5 minutes until the sauce thickens.
- Reduce the heat to low, add the sour cream and the seared beef with any resting juices, mix well, and heat for 1 minute. Remove from the heat.
- Add the cooked pasta, tossing to coat and loosen with a splash of pasta water if needed. Garnish with parsley and serve.
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.