If you’re looking for a comforting, flavorful dinner that doesn’t demand hours in the kitchen, you’re going to love this Quick Beef Stroganoff with Mushrooms Recipe. It’s perfect for those busy weeknights when you want something hearty yet fuss-free. I absolutely love how tender the beef turns out and how the rich, creamy mushroom sauce just clings to every bite. Trust me, once you try this, it might just become your new go-to meal.
Why You’ll Love This Recipe
- Speedy to Make: This recipe comes together in about 30 minutes, making it ideal for busy evenings.
- Tender Beef Every Time: The quick sear method keeps the beef juicy and melt-in-your-mouth tender.
- Rich Mushroom Sauce: The creamy sauce is packed with umami flavor from mushrooms and a touch of Dijon mustard for depth.
- Versatile Serving Options: Whether you want it over noodles, mashed potatoes, or rice, this stroganoff suits all your comfort food cravings.
Ingredients You’ll Need
The ingredients for this Quick Beef Stroganoff with Mushrooms Recipe come together to create that classic creamy and savory flavor. Each one plays its part to make this dish both simple and impressive. When shopping, look for fresh mushrooms and a good-quality cut of beef to really elevate the dish.
- Boneless rib eye steak (scotch fillet): This cut cooks quickly and stays tender, perfect for stroganoff.
- Vegetable oil: Use a neutral oil to get a nice sear on the beef without overpowering flavors.
- Onion: Sliced onions add sweetness and a lovely base flavor to the sauce.
- Mushrooms: I like using button or cremini mushrooms, sliced thick enough to hold texture when cooked.
- Butter: Adds richness and helps cook the onions and mushrooms to golden perfection.
- Flour: This thickens the sauce beautifully; you can swap for cornstarch if you want gluten-free.
- Beef broth: Choose low-sodium for better control over seasoning in the sauce.
- Dijon mustard: Just a spoonful enhances the sauce with a subtle tang.
- Sour cream: It’s the star for that creamy, velvety texture and slight tanginess.
- Salt and pepper: Essential seasoning to bring all the flavors together.
- Pasta or egg noodles (for serving): Short pasta shapes work great, but noodles, mashed potatoes, or rice are wonderful too.
- Chopped chives (optional): Adds a fresh, oniony punch and pop of color right at the end.
Variations
I love how flexible this Quick Beef Stroganoff with Mushrooms Recipe is. Over time, I’ve played around with different tweaks to suit what’s on hand or dietary needs. Feel free to customize it to make it your own—it’s the best way to enjoy a classic with a personal twist.
- Swap the beef for pork: I discovered pork stroganoff is just as delicious and often more budget-friendly, especially when sliced thinly and cooked quickly.
- Use Greek yogurt instead of sour cream: For a lighter version, I’ve replaced sour cream with Greek yogurt—just add it off heat to avoid curdling.
- Make it gluten-free: Switch out the flour for cornstarch and double-check your broth to keep things gluten-free.
- Boost the mushrooms: Me and my mushroom-loving family sometimes toss in a mix of wild mushrooms for an earthy, gourmet twist.
How to Make Quick Beef Stroganoff with Mushrooms Recipe
Step 1: Prepare and Slice Your Beef
Start by flattening your steak to about 3/4 cm thick using your fist or a mallet—this helps it cook quickly and evenly. Then slice into thin strips about 5mm wide. I like to trim off any excess fat to avoid greasy sauce. Give the beef a quick sprinkle of salt and pepper—seasoning early helps develop flavor as it cooks.
Step 2: Sear the Beef Quickly
Heat a tablespoon of vegetable oil in your skillet on high. Add half the beef in a single layer—don’t overcrowd the pan or it’ll steam instead of sear. Let it sit untouched for about 30 seconds to get a nice brown crust, then turn and sear the other side quickly. Remove and repeat with remaining beef. Don’t worry if it looks a little raw inside; it’ll finish cooking later.
Step 3: Cook Onions and Mushrooms to Golden Delight
Lower the heat slightly to medium-high, then add butter. Once melted, toss in your sliced onions and cook briefly until they start to soften, about a minute. Then add mushrooms and cook until everything turns a lovely golden color. Be sure to scrape any browned bits off the bottom of your pan—they add incredible flavor to your sauce!
Step 4: Build the Sauce
Sprinkle the flour over the mushrooms and onions, stirring continuously for a minute to cook out the raw taste. Slowly pour in half the beef broth while stirring to avoid lumps, then add the rest. Stir in Dijon mustard and sour cream—don’t worry if the sauce looks a bit curdled at this point; it will smooth out as it heats.
Step 5: Simmer and Finish with Beef
Bring your sauce to a gentle simmer, then reduce heat to medium-low. Let it thicken for 3 to 5 minutes until it’s the consistency of pouring cream. Now, add the beef back into the pan along with any juices collected on the plate, and simmer just for a minute. This step is key—you don’t want to overcook the beef, or it’ll get tough.
Step 6: Serve and Enjoy
Serve your quick beef stroganoff over your choice of cooked pasta or egg noodles, and sprinkle with chopped chives if you like that fresh burst of color and flavor. I usually go for short noodles since they’re easier to eat and hold onto the rich sauce well.
Pro Tips for Making Quick Beef Stroganoff with Mushrooms Recipe
- Don’t Overcrowd the Pan: Cooking the beef in batches allows it to brown properly instead of steaming, which keeps it tender and flavorful.
- Sour Cream Timing Matters: Add sour cream off heat or at the very end of simmering to prevent curdling and keep the sauce silky smooth.
- Use Fresh Mushrooms: Fresh, thick-sliced mushrooms give a nice texture and enhance the umami flavor; canned won’t deliver the same experience.
- Avoid Overcooking the Beef: Since beef cooks quickly twice here, remove the pan from heat soon after adding it back into the sauce to keep it tender.
How to Serve Quick Beef Stroganoff with Mushrooms Recipe
Garnishes
I always finish off with a sprinkle of fresh chopped chives—they bring a subtle oniony brightness and a gorgeous splash of green that makes the dish look as good as it tastes. Sometimes, a little fresh parsley works just as well. If you like a bit of heat, a dusting of smoked paprika is a fun twist.
Side Dishes
While egg noodles are the classic partner here, I love serving this with creamy mashed potatoes or buttery polenta to soak up that luscious sauce. On days I want something lighter, steamed rice does the trick. A simple green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For special occasions, I’ve tried plating this stroganoff in shallow bowls with a swirl of sour cream on top and a sprinkle of chives and microgreens for a restaurant-style finish. Serving it in a bread bowl is a fun twist that makes it perfect for casual gatherings—just scoop up that sauce with the crusty bread!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge where they keep nicely for 3 to 4 days. The flavors actually deepen overnight, so next-day stroganoff can be even better. Just be sure to give it a gentle reheat on the stove or in the microwave to keep the beef tender.
Freezing
This recipe freezes really well! I portion it out before adding the pasta and freeze the beef stroganoff sauce in freezer-safe containers. When you’re ready, thaw completely in the fridge overnight and reheat gently on the stove. Avoid freezing any pasta or noodles as they tend to get mushy.
Reheating
To reheat, I like warming the stroganoff gently over low heat so the sauce doesn’t separate and the beef stays tender. Stir frequently and add a splash of beef broth or water if the sauce seems too thick. Pair with freshly cooked pasta or mashed potatoes to refresh your meal.
FAQs
-
Can I use a different cut of beef for this Quick Beef Stroganoff with Mushrooms Recipe?
Absolutely! While I recommend boneless rib eye or scotch fillet for their tenderness and quick cooking, you can also use sirloin or tenderloin. Avoid tougher cuts like round steak unless you tenderize them properly—velveting is a great technique to keep less expensive cuts tender.
-
Is there a way to make this recipe gluten-free?
Yes! Just swap the all-purpose flour for cornstarch (cornflour) as a thickener, and make sure your beef broth is gluten-free. This simple substitution keeps the sauce thick and creamy without gluten.
-
Can I make this Quick Beef Stroganoff with Mushrooms Recipe ahead of time?
You sure can! It’s great to make the sauce a day in advance—just refrigerate and reheat gently. Add freshly cooked pasta or noodles when serving for best texture. This makes weeknight dinners so much easier.
-
Why does the sauce sometimes look curdled and how do I fix it?
This can happen if sour cream is heated too quickly or at high temperature. To avoid this, add sour cream off heat or at the end of cooking and stir gently. The sauce usually smooths out once combined and simmered briefly at low heat.
Final Thoughts
When I first tried this Quick Beef Stroganoff with Mushrooms Recipe, I knew it was a keeper. It’s just the right mix of creamy, savory, and comforting, without the fuss or long cooking times. I love sharing it with family and friends because it always gets rave reviews and leftover containers disappear fast. Give it a go—you’ll find it’s the perfect quick dinner to warm you up and satisfy those stroganoff cravings with minimal effort.
Print
Quick Beef Stroganoff with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main
- Method: Frying
- Cuisine: Russian, Western
Description
Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of scotch fillet steak cooked quickly in a creamy mushroom and sour cream sauce. This hearty and comforting meal pairs perfectly with pasta, egg noodles, or even mashed potatoes for a satisfying dinner that comes together in about 30 minutes.
Ingredients
Beef and Vegetables
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
Sauce
- 2 tbsp flour
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper, to taste
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prepare the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm (1/3 inch) thick. Slice into 5 mm (1/5 inch) strips, cutting long strips in half. Trim off excess fat. Sprinkle beef strips with salt and pepper to season.
- Brown the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef strips in the skillet and quickly spread them with tongs. Let them brown undisturbed for 30 seconds, then quickly turn and brown the other side for 30 seconds. Remove browned beef to a plate. Repeat with remaining oil and beef strips, browning in the same manner.
- Cook Onions and Mushrooms: Lower heat to medium-high. Add butter to the same skillet and melt it. Add sliced onions and cook for 1 minute before adding sliced mushrooms. Cook mushrooms until golden and tender, scraping up any browned bits from the pan for extra flavor.
- Add Flour and Broth: Sprinkle flour over the vegetables and stir continuously for about 1 minute to cook the flour slightly. Gradually add half the beef broth while stirring to avoid lumps. Once incorporated, add the remaining broth and stir well.
- Incorporate Sour Cream and Mustard: Stir in the sour cream and Dijon mustard until the sauce is well combined. It may look a bit split at first, but the sour cream will melt smoothly as it heats.
- Simmer the Sauce: Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream, around 3 to 5 minutes. Adjust seasoning with salt and pepper according to taste.
- Finish with Beef: Return the browned beef along with any juices on the plate back into the skillet. Simmer together for 1 minute, then promptly remove from heat to avoid overcooking the beef.
- Serve: Spoon the stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired and serve immediately for a delicious meal.
Notes
- Best beef cuts for this stroganoff are quick-cooking, tender cuts such as boneless rib eye (scotch fillet), sirloin steaks, or beef tenderloin. Avoid tougher cuts like round steak, skirt, flat iron, or hanger steak unless tenderized.
- For economical or tougher beef, consider tenderizing using the Chinese velveting method for improved texture.
- All-purpose flour is commonly used, but 1 tbsp cornstarch can be substituted for a gluten-free version.
- Serving suggestions include short pasta shapes, mashed potatoes, rice, or polenta to soak up the flavorful sauce.
- Do not overcook the beef by simmering the sauce too long after adding the beef; it will become tough.
- Leftovers keep well refrigerated for 3 to 4 days and freeze nicely. Thaw fully before reheating gently to avoid overcooking the beef.
Nutrition
- Serving Size: 1 serving (excluding pasta)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
