Beef Stroganoff Is The Perfect Wholesome Meal.
Learn how to make a rich, flavorful Russian-style beef stroganoff using affordable, simple ingredients. This recipe is straightforward and quick, with clear instructions so you can have a delicious, comforting meal on the table in about 30 minutes.
This stroganoff pairs wonderfully with pasta—pappardelle is a favorite because its wide, sturdy ribbons catch the sauce and meat well. You can also serve it over rice, mashed potatoes, or alongside roasted or steamed vegetables and a fresh salad for a balanced meal.
Beef Stroganoff
Pin Recipe
Ingredients
- 400g (14.1oz) – Pappardelle Pasta
- 4 Tbsp (56g) – Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
- 500g (1.1lbs) – Scotch Fillet, Tenderised & Sliced Into Strips
- 1 – Brown (Yellow) Onion, Diced
- 4 – Garlic Cloves, Minced
- 350g (12.3oz) – Swiss Brown Mushrooms, Thinly Sliced
- ⅓ Cup (80ml) – Brandy (Substitute For White Wine or Beef Stock)
- 1 Tbsp (20g) – Dijon Mustard
- 1 ½ Cups (375ml) – Beef Stock
- 1 ¾ Tbsp (24g) – Plain Flour
- ¾ Tbsp (15ml) – Worcestershire Sauce
- ¾ Cup (140g) – Sour Cream
- 5g (0.2oz) – Flat Leaf Parsley, Roughly Chopped (Garnish)
- Seasoning To Taste + Salt For Pasta Water
Instructions
-
Bring a large saucepan of water to a rolling boil. Generously salt the water and cook the pasta according to the package directions until al dente.
-
Heat a large pan over high heat. Add 2 Tbsp (28g) of butter and let it melt and heat. When hot, add the sliced scotch fillet and sear quickly—about 45 seconds per side. Work in batches so the meat browns properly. Remove the seared strips to a plate to rest.
-
Melt the remaining 2 Tbsp of butter in the same pan. Add the diced onion and sauté for about 2 minutes until softened. Add the minced garlic and cook 30 seconds more. Add the sliced mushrooms and cook for 5 minutes or until they are soft and golden.
-
Stir in the Dijon mustard and pour in the brandy to deglaze the pan, scraping up any browned bits. Cook for about 2 minutes, stirring. Add the beef stock, Worcestershire sauce and flour, whisking to combine. Bring the mixture to a simmer, season to taste, then reduce heat to medium and simmer for 4–5 minutes until the sauce thickens.
-
Turn the heat to low, stir in the sour cream and return the seared beef (including any juices on the plate). Mix gently and warm for about 1 minute — avoid boiling once the sour cream is added. Remove from the heat.
-
Toss the cooked pappardelle into the sauce, coating the pasta thoroughly. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with chopped flat-leaf parsley. Enjoy.
Nutrition Guide
The nutrition guide above is an estimate based on average daily values and is calculated per serving.
Recipe Notes
Beef Stroganoff Storage Instructions
You can store stroganoff in the refrigerator for up to 4 days. Freezing is possible for up to 4 months, but freezing pasta with a cream-based sauce can affect texture and is generally not recommended if you want the best quality.
Beef Stroganoff Reheating Instructions
To reheat, warm the stroganoff gently in a pan over medium heat. Add a splash of cream to refresh the sauce and stir until heated through. Alternatively, reheat in the microwave in short bursts, stirring between intervals to maintain texture.
Watch How To Make The Recipe
Did You Like This Pasta Recipe?
Please take a moment to leave a comment and rating below — I’ll respond as soon as possible.
Follow Me On Socials
Youtube
Patreon
Tiktok