What is beef stroganoff?
Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce.
What cut of beef is best for stroganoff?
Stroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too.
What is stroganoff sauce made of?
Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour.
More tips for how to make beef stroganoff
- To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes
- Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split
- To freeze your stroganoff, cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot
How to thicken beef stroganoff
- Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream
- If the sauce is too thick, add a splash more stock
- If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened
What to serve with beef stroganoff
- Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead
- Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce
- Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well
- Finish the dish with fresh herbs, such as parsley, thyme and coriander