This creamy beef stroganoff recipe is made with tender beef fillet strips, button mushrooms, Dijon mustard, and soured cream. It comes together in just 30 minutes and serves 4.
I make this Hairy Bikers version whenever I want something that feels special but doesn’t take all evening. The optional brandy flambé lifts it from a weeknight dinner to a restaurant-level dish.
Beef Stroganoff Recipe Ingredients
- 600g beef fillet, cut into thin strips
- 25g butter
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 250g button mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 400ml beef stock
- 2 heaped tbsp soured cream or crème fraîche
- 1 tbsp brandy (optional)
- Squeeze of lemon (optional)
- Finely chopped parsley, to serve
- Flaked sea salt and freshly ground black pepper
How to Make Beef Stroganoff
- Season the beef: Season the beef fillet strips with flaked sea salt and freshly ground black pepper. Set aside while you prepare the sauce.
- Cook the onion and mushrooms: Melt the butter in a large frying pan over medium heat. Add the sliced onion and cook for 2 minutes, then add the mushrooms. Cook until both are soft and lightly golden.
- Build the sauce: Stir the Dijon mustard into the onion and mushroom mixture. Pour in the beef stock and let it simmer until the liquid has reduced by about half. This concentrates the flavour and thickens the sauce naturally.
- Stir in the cream: Add the soured cream or crème fraîche to the reduced sauce and stir until smooth. Set the pan aside.
- Sear the beef: Heat the vegetable oil in a separate large frying pan until very hot, almost smoking. Add the seasoned beef strips and stir-fry for just 1 minute. The outside should be browned while the inside stays pink.
- Flambé (optional): Warm the brandy in a metal ladle over a gas flame. When you see fumes rising, carefully tip the ladle towards the flame to ignite. Pour the flaming brandy over the beef and stir quickly.
- Combine and serve: Add the seared beef and any pan juices to the creamy mushroom sauce. Stir gently, season to taste, and add a squeeze of lemon if the sauce feels too rich. Sprinkle with fresh parsley and serve straight away.
What Makes This Beef Stroganoff Recipe So Good?
- Keep the beef pink inside: The key is a very hot pan and only 1 minute of cooking. Searing quickly gives you a browned crust while the centre stays tender and juicy.
- Reduce the stock properly: Let the beef stock simmer until it halves in volume. This step is what gives the sauce its rich, concentrated flavour rather than a thin, watery texture.
- Brighten with lemon: If the finished sauce feels heavy, a small squeeze of lemon juice cuts through the richness. It brightens the whole dish.
- Try cheaper cuts: Fillet is traditional, but sirloin or bavette both work well. For a slow-cooked version, use chuck steak and brown it as directed. Then simmer gently for 1.5 to 2 hours before stirring in the soured cream.
- Flambé safely: This step is optional but adds real depth. Use a long-handled metal ladle and keep your face well away. The flame will flare briefly, then die down.
- Try a different protein: If you enjoy this recipe, our Hairy Bikers pork stroganoff uses a similar sauce with tender pork fillet instead.
What Should I Serve With This?
The creamy mustard sauce is rich enough to carry a simple side. Fluffy white rice is the classic choice, soaking up every last drop of sauce. Buttered egg noodles are just as good and cook in minutes.
For something more filling, try creamy mashed potatoes or a jacket potato split open. Crusty bread works well for mopping up the sauce at the end.
On the lighter side, steamed green beans, roasted asparagus, or a simple green salad with a sharp vinaigrette all balance the richness. If you want to build a bigger meal, pair it with our beef bourguignon as part of a French-inspired spread.
How Should I Store Leftovers?
Cool leftovers fully, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over low heat. Do not let it boil or the soured cream will split and the beef will toughen.
This stroganoff also freezes well for up to 1 month. Thaw overnight in the fridge before reheating. The beef texture may soften slightly after freezing, but the sauce holds up well.
Nutrition Facts
- Serving Size: 1 of 4 servings
- Calories: ~450 kcal
- Protein: 40g
- Carbohydrates: 8g
- Fat: 28g
- Saturated Fat: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
Frequently Asked Questions
What cut of beef is best for stroganoff? You need a cut that stays tender after just 1 minute of searing, which is why fillet works best. Avoid stewing cuts like chuck or shin for this quick-cook version, as they will be chewy without long, slow braising.
Can I make this without alcohol? Yes, simply skip the flambé step entirely. The dish is still rich and full of flavour from the mustard, stock, and soured cream alone.
Can I make beef stroganoff ahead of time? You can prepare the sauce up to a day ahead and keep it in the fridge. Sear the beef fresh just before serving, as reheating pre-seared beef makes it tough.
How does this compare to Jamie Oliver’s beef stroganoff? Jamie’s version uses paprika, lemon zest, and wild mushrooms for a lighter dish. The Hairy Bikers recipe relies on Dijon mustard, a reduced stock sauce, and an optional brandy flambé for deeper flavour.
What other Hairy Bikers beef recipes should I try? If you enjoy hearty beef dishes, try the Hairy Bikers beef stew and dumplings or the Hairy Bikers cottage pie. Both are comfort food classics.
You May Also Like:
- Hairy Bikers Pork Stroganoff Recipe
- Hairy Bikers Chicken and Leek Pie Recipe
- Hairy Bikers Cottage Pie Recipe
Hairy Bikers Beef Stroganoff Recipe
Description
This creamy beef stroganoff recipe features tender beef fillet strips in a rich mustard and mushroom sauce with soured cream, ready in just 30 minutes.
Ingredients
Instructions
- Season the beef: Season the beef fillet strips with flaked sea salt and freshly ground black pepper. Set aside while you prepare the sauce.
- Cook the onion and mushrooms: Melt the butter in a large frying pan over medium heat. Add the sliced onion and cook for 2 minutes, then add the mushrooms. Cook until both are soft and lightly golden.
- Build the sauce: Stir the Dijon mustard into the onion and mushroom mixture. Pour in the beef stock and let it simmer until the liquid has reduced by about half.
- Stir in the cream: Add the soured cream or crème fraîche to the reduced sauce and stir until smooth. Set the pan aside.
- Sear the beef: Heat the vegetable oil in a separate large frying pan until very hot, almost smoking. Add the seasoned beef strips and stir-fry for just 1 minute until browned on all sides but still pink inside.
- Flambé (optional): Warm the brandy in a metal ladle over a gas flame. When you see fumes, carefully tip the ladle towards the flame to ignite. Pour the flaming brandy over the beef and stir quickly.
- Combine and serve: Add the seared beef and any pan juices to the creamy mushroom sauce. Stir gently, season to taste, and add a squeeze of lemon if the sauce feels too rich. Sprinkle with fresh parsley and serve straight away.
