Beef Stroganoff

Simply put, stroganoff, with its origins in Russia, is a dish enriched with rich sour cream sauce. In short, you could call it Russian curry.

Although beef is the most common core ingredient used in stroganoff, chicken and mushrooms will also taste great in the cream sauce. Of course, you could also use any vegetable of your choice in this curry. Endless possibilities.

Unlike Indian curries, beef stroganoff doesn’t require any spices because the sour cream gives it plenty of flavour. And Dijon mustard, my favorite ingredient in this recipe, literally makes it rich and creamy.

I fell in love with this curry when I was introduced to it the very first time years ago. Since then, I’ve tried and experimented with so many variations of this recipe. And this version with the Dijon mustard is my ultimate favourite.

Now if you are wondering how to serve this curry, I have good news for you. It makes perfect match with pasta, noodles, rice, naan, roti, Kerala appam – you name them. Last time I enjoyed it with Lebanese bread (as you see in the picture above) which turned out to be super scrumptious!

I love the comforting, wintery feel of this dish. What a fabulous way to end this winter!

 

To start with, heat 3 tsp oil in a large pan over high heat. Stir fry beef until browned. Fry in batches if needed. Set aside.

 

Add 1 tbsp oil to the same pan. Reduce heat to medium-low. Add onions, garlic and mushrooms. Fry until onions become soft and translucent.

 

Add tomato paste, dijon mustard and beef stock. Mix well. Bring to the boil.

 

Add beef and mix well. Bring to the boil.

 

Add corn flour and 1/2 cup water. Simmer until the sauce thickens.

 

Before removing from heat, stir in sour cream. Allow to heat through. Beef stroganoff is ready!

More Beef Recipes

• Instant Pot Beef Curry
• Beef Stew
• Beef Masala
• Beef Vindaloo
• Beef Pepper Fry

Yield: 5-6 generous servings

Beef Stroganoff

Print

Creamy beef stroganoff with mushrooms and dijon mustard. Perfectly delicious comfort food, ready in less than 30 minutes!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 800g beef fillet, cut into thin strips
• 3 tsp oil to fry beef + 1 tbsp oil to make stroganoff
• 1 large (1 cup) onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 200g mushrooms (2 ½ cups), sliced
• 2 tbsp tomato paste
• 1 cup (250 ml) beef stock
• 1 tbsp Dijon mustard
• 2 tsp corn flour
• ¼ cup sour cream
• Salt and pepper, to taste
• Water

Instructions

1. Heat 3 tsp oil in a frying pan over high heat. Add beef strips in batches. Season with salt and pepper. Stir fry for 2-3 minutes or until browned. Set aside.
2. Add 1 tbsp oil to the same pan over medium-high heat. Add onions, garlic and mushrooms. Saute for 2 minutes, or until the onions are softened.
3. Stir in tomato paste, beef stock and dijon mustard.
4. Add beef. Bring to the boil. Stir in corn flour and ½ cup water. Bring to the boil again. Reduce heat and simmer for 4-5 minutes or until the sauce thickens.
5. Stir in sour cream. Cook until heated through. Remove from heat.

Notes

To make stroganoff spicy, you can add red chili powder
If sour cream is not available, substitute with Greek style yogurt
If you don’t like beef, use chicken or mushrooms instead
To make this stroganoff gluten free, use gluten free corn flour and Dijon mustard

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 618Total Fat 40gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 168mgSodium 254mgCarbohydrates 17gFiber 2gSugar 3gProtein 46g