Rich and creamy this easy beef stroganoff dish has a great depth of flavour. It is easy to prepare and cook from scratch making it an ideal midweek meal, yet is special enough to serve to guests for a dinner party.
I recently revived this recipe at home. William my youngest son doesn't like mushrooms (strange boy) but now that he has returned to Uni they are back on the weekday menu. This a great dish because it is filling tasty but doesn't take too long to prepare. The basic recipe is one that I have used many times over the years because it is such a classic dish. I've updated it a bit over time. When I first made it I used soured cream but now that Crème fraîche is easily available I use this as it is much more stable and less likely to separate. The end result is just as good giving a lovely creamy beef stroganoff.
I do like mushrooms I enhance the flavour by adding some dried Porcini mushrooms. Not traditional I know but it really does give more depth of flavour to the dish so for me they are now a must. Use any tender cut of beef and cut the meat across the grain. I used sirloin because it was on special at my butchers this week, but any steak suitable for frying will do. I've served mine here with rice but it also goes well with pasta, my favourite with this dish is tagliatelle.
Easy Beef Stroganoff
Ingredients
- 10 g dried porcini mushrooms
- 500 g beef steaks
- 1 tablespoon plain flour
- salt and freshly ground black pepper
- 1 large onion (about 150g/5oz)
- 250 g chestnut mushrooms
- 2 tablespoon olive oil extra virgin
- 2 cloves garlic crushed
- 1 tablespoon butter
- 1 teaspoon wholegrain mustard
- 200 g half fat crème fraîche
- rice or pasta, to serve
- snipped chives or chopped parsley, to garnish
Instructions
- Place the dried mushrooms in a heatproof bowl and cover with boiling water, allow to stand while you prepare the rest of the ingredients.
- Remove any excess fat from the beef and cut into thin strips, cutting across the grain. Sprinkle with the flour and season with salt and pepper. Toss together so that the meat is coated with the flour set aside.
- Slice the onions and mushrooms.
- Heat 1 tablespoon of the oil in a large non-stick frying pan and gently cook the onions over a low heat for about 10 minutes until softened and just beginning to colour.
- Add the garlic and stir over the heat for a minute or two. Then add the butter and mushrooms. Cook the mushrooms, stirring frequently until softened. Transfer the mushrooms and onions to a plate and set aside.
- Heat the remaining oil in the pan and add the beef strips. Toss over a medium-high heat until browned.
- Return the cooked mushrooms to the pan. Drain the soaked dry mushrooms reserving 100ml of the soaking water and add to the pan.
- Stir the reserved mushroom water into the pan then add the mustard.
- Stir in the crème fraîche, season to taste, then cook gently for about 5 minutes. Serve with rice or pasta sprinkled with some snipped chives or parsley
Notes
Nutrition
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Eb Gargano | Easy Peasy Foodie says
You and I were clearly on the same page this week! I do so love beef stroganoff, and I really love your idea of adding porcini mushrooms into the mix. I do that with mushroom stroganoff, but I've never considered doing that with beef stroganoff - going to have to try that next time! Eb x
Jacqui Bellefontaine says
we were indeed! Try it im sure you will agree it really ups the flavour.
Cat | Curly's Cooking says
This looks so deliciously creamy and comforting. The perfect dinner for this time of year.
Jacqui Bellefontaine says
Thanks Cat
Monika Dabrowski says
Looks delicious, the mushrooms look especially appealing in this dish!
Jacqui Bellefontaine says
Thanks Monica I think the mushrooms are the stars of this dish.