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

Creamy Chicken Stroganoff

Chicken Stroganoff Mini Pies

Frikadeller Meat Patties With Sauce

Poor Man’s Stew

Chicken A La King

Beef Stroganoff

Print Recipe

Beef Stroganoff is always a family favourite! It's quick, easy and flexible so you could use chicken or pork if you preferred. The sauce is a lovely rich, creamy mouthful of deliciousness and this meal goes wonderfully with rice or pasta.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Yield: 4

• 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

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.
9. (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!
10. Serve with pasta, rice, potatoes...whatever you fancy!