Beef Stroganoff. Quick and Easy dinner with a great sauce!
Beef Stroganoff! This is a wonderful recipe, very quick to prepare and tastes out of this world!
There’s a short story to how this recipe came about being made. One evening our friend Peggy from our Facebook group asked what she could make with her lovely beef steaks. I suggested a beef stroganoff with my Lovefoodies twist to it, and adding a cream sauce recipe from another of our foodie friends, Donna, and here you have the result!
So Lovefoodies supplied the main recipe, Donna supplied her Cream Sauce recipe from her Frikadeller recipe and Peggy made it and supplied the photo! Isn’t it great when team work happens!
Peggy thought the Beef Stroganoff dinner was absolutely wonderful and her whole family enjoyed it very much! So please enjoy our delicious Beef Stroganoff recipe.
Beef stroganoff is delicious be served alongside pasta, rice, cous cous, or some lovely mashed potatoes. For side dishes, you could add some of our very popular creamy garlic mushrooms and easy garlic cabbage and carrots. Yum!
Recipe from Lovefoodies and photo plus cooking by Peggy Mitchell!
The sauce recipe by Donna Smith & adapted by Lovefoodies
Ingredients:
2 lbs / 1 Kg Sirloin or Fillet Steak.
*** you can also use pork or chicken if you prefer.
1 Medium Onion sliced, NOT chopped
3 Cloves Garlic crushed/minced
1 Handful of mushrooms, sliced.
3 Tablespoons Cornstarch
1 Tablespoon Balsamic vinegar
Salt & Pepper to season
1 – 2 Tablespoons Olive Oil
1 Tablespoon fresh or dried parsley for garnish
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups / 350 ml beef broth
1 tablespoon packed brown sugar
1/2 cup / 120 ml heavy cream (or milk if you are counting calories!)
1/2 glass of your favorite white wine.
2 teaspoons fresh lemon juice
Salt and ground black pepper
Instructions:
1. Slice the beef into thin strips, across the grain.
2. In a bowl, add the beef, season a little with salt & pepper & the balsamic vinegar, mix it all well, then add the cornstarch and dredge the beef slices. Then add 2 Tablespoons of cold water and mix it all together with your fingers. It’s easier!
3. In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then turn the heat up high and add the beef. Stir it all well so it browns evenly. This should take only a minute or so. Cook until the beef is sealed, but not cooked completely.
4. Empty contents of pan with a slotted spoon, keep the juices in there and then add butter.
5. When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
6. Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
7. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream then add the lemon juice and return to simmer.
8. When the sauce has reduced, add the beef & onions etc and stir until all warmed through then serve on pasta.
(If the cream sauce is not ‘coating thickness then add some cornstarch mixed with a drop of water until it’s the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry and it’s done!
Serve with pasta, rice, potatoes…whatever you fancy!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are some more lovely recipes you can try
Frikadeller Meat Patties With Sauce
Beef Stroganoff
Ingredients
- 2 lbs / 1 Kg Sirloin or Fillet Steak.
- 1 Tablespoon fresh or dried parsley for garnish
- *** you can also use pork or chicken if you prefer.
- 1 - 2 Tablespoons Olive Oil
- Salt & Pepper to season
- 1 Tablespoon Balsamic vinegar
- 3 Tablespoons Cornstarch
- 1 Handful of mushrooms, sliced.
- 3 Cloves Garlic crushed / minced
- 1 Medium Onion sliced, NOT chopped
For the Sauce:
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
- 1/2 glass of your favourite white wine.
- 1/2 cup / 120 ml heavy cream, or milk if you are counting calories!
- 1 tablespoon packed brown sugar
- 1 1/2 cups / 350 ml beef broth
- 1 tablespoon all-purpose flour
- Salt and ground black pepper
Instructions
- Slice the beef into thin strips, across the grain.
- In a bowl, add the beef, season a little with salt & pepper & the balsamic vinegar, mix it all well, then add the cornstarch and dredge the beef slices. Then add 2 Tablespoons of cold water and mix it all together with your fingers. It's easier!
- In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then turn the heat up high and add the beef. Stir it all well so it browns evenly. This should take only a minute or so. Cook until the beef is sealed, but not cooked completely.
- Empty contents of pan with a slotted spoon, keep the juices in there and then add butter.
- When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it's all combined.
- Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
- Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream then add the lemon juice and return to simmer.
- When the sauce has reduced, add the beef & onions etc and stir until all warmed through then serve on pasta.
- (If the cream sauce is not 'coating thickness then add some cornstarch mixed with a drop of water until it's the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and its done!
- Serve with pasta, rice, potatoes...whatever you fancy!
Cindy says
27th February 2019 at 12:43 amWe used sour cream instead of the cream. It was wonderful!
Raschel says
20th December 2018 at 9:54 pmIdono what I did wrong but my sauce taste like mayonnaise 🤷🏻♀️ If I made this again I’d def leave out the brown sugar. Also did you use a sweet wine or dry?
Ali says
26th March 2019 at 10:48 pmThis was delicious! I didn’t have wine or lemon but i added a splash of white vinegar and Worcestershire sauce. I also threw my raw noodles right into the sauce as it was thickening to cook. So yummy that both my daughters decided they now love onions and mushrooms!
Sue says
16th December 2018 at 7:43 pmlove This recipe. I just do not add brown sugar, it makes to too sweet! Delicious!
Momof3 says
7th October 2018 at 6:01 pmWould red wine work? Or does it have to be white?
Lovefoodies says
7th October 2018 at 6:04 pmHi, yes, red wine will work, just be aware the color of the sauce will be darker! Please enjoy!
Gary says
13th September 2018 at 9:32 amDo everything the same but try using veal instead of beef this is what we used in our restaurant the customers wouldnt let us take it off the menu meat MUST BE MED TO RARE TRY IT you will never go back G.J.DUNNE
Nathalie says
20th August 2016 at 3:09 pmIs this recipe freeze le? Does it taste good after you thaw it?
Seren says
19th June 2016 at 11:20 pmMade this stroganoff last night, and LOVED IT!. I felt it needed more mushrooms than the ‘handful’ specified (next time i’ll use 1/2lb to 2/3lb I think) – but the flavor was simply amazing, and the texture was perfect (left a nice feeling in my mouth after eating it. I made it in my electric skillet (finding more & more uses for that thing I swear) and it went pretty quickly. For any reading comments – I highly suggest a full pre-prep so everything is ready to go at the stage its needed.
Thanks, this recipe has made it into my permanent file and noted on my pinterest to share it further!
Lovefoodies says
20th June 2016 at 3:45 amHi Seren, so glad you enjoyed it and thanks very much for your feedback!
kl says
27th September 2014 at 2:31 amI made this for dinner tonight. It was very good. I do have a question, you never say where the lemon juice goes. Also, I don’t know how you brown 2 pounds of beef in a large pan with the onions and mushrooms. I only used 1 pound of meat following the rest of the amounts exactly and found it difficult. I will definately make this again I guess the lemon is not that crucial to this recipe. I did serve it over pasta, very tasty!
lovefoodies says
27th September 2014 at 9:12 amHi Kl,
I’m glad you enjoyed the recipe! My apologies for the lemon juice! It is added at the end, in step 7 after adding the cream, add the juice and give it a stir. The acid in the juice seems to ‘lift’ the sauce and give it another dimension, so if you do make it again, please do use it and then you will know it does add a nice flavour! I will amend the recipe to read correct for that. Thank you for pointing out the error!
As for pan size, I often use my wok when making this, purely because I find it easier, if you have a wok, it would be perfect if you are making such a quantity, otherwise you may need to add the meat in two batches at the end when you return it to the sauce. I hope this helps!
Thank you for your feedback, much appreciated.