Creamy Beef and Mushroom Stroganoff Recipe

Introduction

Creamy Beef and Mushroom Stroganoff is a comforting classic that’s perfect for a satisfying weeknight dinner. Tender beef and mushrooms swim in a rich, flavorful sauce served over tender fettuccine. This recipe is approachable and ideal for family meals.

Ingredients

• 1 pound egg fettuccine (dry weight)
• 4 tablespoons butter (divided)
• 1 onion (chopped)
• 4 cloves garlic (crushed or minced)
• 1 pound mushrooms (sliced)
• 24 ounces lean beef fillet steaks
• 2 teaspoons Dijon mustard
• 1 teaspoon paprika (smoky or mild)
• 1/3 cup dry white wine (or more if preferred)
• 2 cups beef broth (or stock, or 2 cups water mixed with 1 tablespoon vegetable stock powder)
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• Salt (to taste)
• Black pepper (to taste)
• 1 cup light sour cream (at room temperature, or reduced fat cooking cream)
• Fresh parsley (chopped, to garnish)

Instructions

1. Step 1: Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the beef fillet steaks in batches without crowding until browned on all sides. Remove and set aside.
3. Step 3: Melt the remaining butter in the same pan. Add the chopped onions and sauté until transparent. Add the garlic and cook until fragrant, about 30 seconds.
4. Step 4: Add the sliced mushrooms and cook until tender, about 4 minutes. Stir in the Dijon mustard and paprika.
5. Step 5: Pour in the white wine and cook for about 3 minutes, stirring occasionally. Scrape the browned bits off the bottom of the pan with a spoon to deglaze.
6. Step 6: In a separate bowl, whisk together beef broth, flour, and Worcestershire sauce until smooth. Pour this mixture into the pan.
7. Step 7: Stir well and bring the sauce to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.
8. Step 8: Return the beef to the pan and add the cooked pasta. Reduce heat to low and gently mix in the sour cream. Heat until hot but do not let it boil.
9. Step 9: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• For extra depth, use smoky paprika instead of mild for a subtle smoky flavor.
• Substitute the white wine with additional beef broth if you prefer a non-alcoholic version.
• Try swapping fettuccine for egg noodles or wide pasta ribbons for a traditional touch.
• Use Greek yogurt instead of sour cream for a lighter tangy finish.
• To keep beef tender, avoid overcooking—sear quickly and add it back only at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling when reheating to prevent the sour cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for stroganoff?

Yes, tender cuts like sirloin, ribeye, or even tenderized round steak work well. Avoid tough cuts unless slow-cooked, as stroganoff cooks quickly.

Is it necessary to use wine in this recipe?

No, you can skip the wine or replace it with extra beef broth. The wine adds depth of flavor but is not essential for a tasty result.

Creamy Beef and Mushroom Stroganoff Recipe

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★★★★★

4.9 from 71 reviews

This Creamy Beef and Mushroom Stroganoff is a classic comfort dish featuring tender seared beef fillet steaks and sautéed mushrooms in a rich, creamy sauce with a touch of Dijon mustard and paprika, served over perfectly cooked fettuccine pasta. The recipe balances savory flavors and a luscious texture for a satisfying meal that’s easy to prepare in about 40 minutes.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound egg fettuccine (dry weight)

Beef and Mushrooms

• 4 tablespoons butter (divided)
• 1 onion (chopped)
• 4 cloves garlic (crushed or minced)
• 1 pound mushrooms (sliced)
• 24 ounces lean beef fillet steaks

Seasonings and Liquids

• 2 teaspoons Dijon mustard
• 1 teaspoon paprika (smoky or mild)
• 1/3 cup dry white wine (or more if preferred)
• 2 cups beef broth (or stock, or 2 cups water mixed with 1 tablespoon vegetable stock powder)
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)

Finishing

• 1 cup light sour cream (at room temperature, or reduced fat cooking cream)
• 1 pinch fresh parsley (chopped, to garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the egg fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
2. Sear the Beef: While the pasta cooks, heat 2 tablespoons of butter in a large non-stick frying pan over medium heat. Add the beef fillet steaks in a single layer in batches and sear until nicely browned on all sides. Remove the beef and set aside.
3. Sauté Aromatics and Mushrooms: In the same pan, melt the remaining 2 tablespoons of butter. Add the chopped onions and sauté until they turn transparent. Add the crushed or minced garlic and cook for about 30 seconds until fragrant. Stir in the sliced mushrooms and cook for about 4 minutes until they are tender and cooked through. Mix in the Dijon mustard and paprika to coat the mixture evenly.
4. Deglaze with Wine: Pour in the dry white wine and cook for about 3 minutes, stirring occasionally. Scrape the bottom of the pan to loosen any browned bits, enhancing the flavor of the sauce.
5. Prepare the Sauce Base: In a bowl, whisk together the beef broth (or stock), flour, and Worcestershire sauce until smooth, ensuring there are no lumps.
6. Simmer to Thicken: Pour the broth mixture into the pan with the mushroom mixture. Mix well and bring it to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
7. Add Pasta and Beef: Return the seared beef to the pan along with the cooked fettuccine. Toss gently to combine and heat through.
8. Incorporate Sour Cream: Reduce the heat to low and stir in the room temperature light sour cream gently. Heat the stroganoff until it is hot but do not allow it to boil, which prevents the sour cream from curdling.
9. Garnish and Serve: Sprinkle the chopped fresh parsley over the stroganoff for a fresh, colorful finish. Serve immediately while warm.

Notes

• Ensure the sour cream is at room temperature before adding to avoid curdling.
• Use lean beef fillet steaks for tender meat, but sirloin or rump can be substituted if desired.
• Dry white wine helps deglaze the pan and adds depth; if preferred, use more broth as a substitute.
• The dish can be served with other types of pasta or even mashed potatoes for variety.
• Adjust salt and pepper to taste depending on the saltiness of the broth used.
• For a richer sauce, use full-fat sour cream instead of light sour cream.

Keywords: Beef Stroganoff, Creamy Beef Stroganoff, Mushroom Stroganoff, Comfort Food, Easy Dinner, Fettuccine Stroganoff