Beef Stroganoff is a wonderful recipe, very quick to prepare and tastes ot of this world! Quick and Easy dinner with a great sauce! Always a hit with the family and a really tasty recipe. Great served with pasta or rice.

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 You'll Need

• Sirloin or Fillet Steak - You can also use pork or chicken if you prefer.
• Onion sliced, NOT chopped
• Garlic crushed/minced
• Mushrooms, sliced.
• Cornstarch
• Balsamic vinegar
• Salt & Pepper to season
• Olive Oil
• Parsley, fresh or dried for garnish

For the Sauce

• Butter
• All-purpose flour
• Beef broth
• Brown sugar
• Heavy cream (or milk if you are counting calories!)
• White wine, choose your favorite.
• 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!

Looking for another very quick and easy beef recipe, try this Easy Mongolian Beef, ready in 30 minutes!

Recipe Card