Classic Beef Stroganoff with Creamy Mushroom Sauce
A rich and creamy beef stroganoff made with tender strips of steak, mushrooms, and a tangy sour cream sauce, finished with a splash of brandy.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This classic beef stroganoff is the ultimate comfort food: tender strips of steak, earthy mushrooms, and a velvety sauce that balances tangy sour cream with rich beef stock and a hint of brandy. It's a one-pan wonder that comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner.
Serve it over your choice of pasta, rice, or mashed potatoes, with a side of steamed seasonal greens to add freshness. This recipe keeps the traditional flavors intact while being straightforward enough for any home cook to master.
Ingredients
Converted amounts are rounded.
Method
- Heat a knob of butter in a large, deep frying pan. Once it's bubbling, add the steak strips and fry until just browned but not cooked through. Use tongs to transfer them to a plate.
- Add another knob of butter to the pan, add the onions, then cook gently, stirring regularly, for about 15 minutes until softened and caramelised. Use a slotted spoon to transfer the onions to the plate with the steak.
- Add the mushrooms to the pan and fry for 5-6 minutes until golden and just cooked through. Add 2 tbsp brandy and bubble over the heat to reduce.
- Add the soured cream, mustard and stock, then stir well to combine. Bring to a simmer, then let the sauce thicken and reduce slightly. Return the steak and onions with any resting juices to the pan. Scatter over the parsley and serve with pasta, rice or mashed potatoes and seasonal greens – whatever you prefer.
💡 Tips
- For the best texture, slice the steak very thinly against the grain.
- If you don't have brandy, you can substitute with dry white wine or omit it.
- Let the sauce simmer gently to thicken without boiling too vigorously.
Inspired by a recipe from Delicious Magazine