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Beef stroganoff

This recipe prepares a rich and classic Beef Stroganoff, featuring tender fillet steak quickly seared, then combined with sautéed onions and mushrooms. A creamy sauce is built with beef stock, crème fraîche, and a hint of English mustard, thickened with flour. Garnished with fresh parsley, it's a comforting and flavorful main course, serving eight.
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Servings: 8 people
Course: lunch/dinner
Cuisine: eastern europe
Calories: 1812.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tbsp olive oil
  • 1 onion sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250 g mushrooms sliced
  • 1 tbsp plain flour
  • 500 g fillet steak sliced
  • 150 g crème fraîche
  • 1 tsp English mustard
  • 100 ml beef stock
  • ½ small pack of parsley chopped

Equipment

  • 1 Large Frying Pan Preferably heavy-bottomed for even searing
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula
  • 1 Measuring Spoons

Method
 

  1. Thinly slice the onion, mince the garlic, slice the mushrooms, and slice the fillet steak into strips. Chop the parsley.
  2. Heat olive oil in a large frying pan over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant. Remove the onion and garlic from the pan and set aside.
  4. Add butter to the same pan. Once melted, add the sliced mushrooms and cook over medium-high heat until deeply browned and their liquid has evaporated, about 5-8 minutes. Remove the mushrooms and set aside.
  5. Increase heat to high. Sear the sliced fillet steak in batches (if necessary to avoid overcrowding) until browned on all sides, but still pink inside. Remove the beef and set aside.
  6. Reduce heat to medium. Sprinkle the plain flour into the pan juices and cook, stirring constantly, for 1 minute to create a roux.
  7. Gradually whisk in the beef stock, bringing the mixture to a simmer and stirring until the sauce thickens.
  8. Return the cooked onions, garlic, mushrooms, and beef to the pan. Stir well to coat everything in the sauce.
  9. Remove the pan from the heat. Stir in the crème fraîche and English mustard until fully combined and heated through (do not boil after adding crème fraîche).
  10. Stir in the chopped fresh parsley just before serving. Taste and season with salt and pepper as needed.

Notes

For tender beef, slice the fillet steak thinly against the grain and sear quickly over high heat to achieve a good crust while keeping the interior medium-rare. Don't overcrowd the pan when sautéing mushrooms; cook them in batches if necessary to ensure they brown rather than steam, developing deeper umami. When incorporating the plain flour, cook it for a minute or two to eliminate any raw taste before adding liquid. Always stir in the crème fraîche and mustard off the heat to prevent curdling and preserve the sauce's silky texture. Fresh parsley at the end brightens the dish and adds essential aroma. Serve immediately with traditional accompaniments like egg noodles or rice.