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Easy Beef Stroganoff Recipe: Perfect Comfort Food

There’s something nostalgic and soothing about a good beef stroganoff. This classic dish, with its robust flavors and creamy texture, is the epitome of comfort food.

And while it may seem complex, preparing this dish is surprisingly straightforward, promising an indulgent dinner without too much fuss.


The Journey to a Perfect Beef Stroganoff

The Initial Steps

The key to a great stroganoff begins with your selection of ingredients. Starting with a good quality ribeye steak, which weighs in at around 400 grams, ensures a juicy and tender result. This meat is cut into 1 cm thick slices and seasoned with a pinch of salt and pepper, then drizzled with 1 tablespoon of oil to prepare it for its rendezvous with heat.

Meanwhile, a pan is prepared by heating a blend of unsalted butter and oil. The butter-oil duo, in equal proportions of 1 tablespoon each, creates a flavorful foundation for the dish. Once the butter begins to foam, thickly sliced onions are added and cooked for five minutes until softened.

Adding the Fungi

Once the onions have become tender, around 200 grams of thickly sliced baby chestnut mushrooms are introduced to the pan. These are cooked for a further three to four minutes until they’ve achieved a light brown hue. The onion-mushroom mixture is then set aside, and the pan is placed back on the stove with the heat cranked up to high.

The Star Ingredient

This is where the ribeye steak makes its grand entrance. The steak slices are carefully placed into the pan in a single layer. They are cooked for about a minute until a crust begins to form at the edges. The steak is then flipped over and cooked for a further 30 seconds. It’s important to resist the temptation to stir the steak excessively, to achieve the desirable crust.

The Final Stages

The onions and mushrooms are reintroduced to the pan. Following this, a quarter teaspoon each of salt and pepper are sprinkled in. The pan’s contents are stirred together, and the heat is turned down to medium. The grand finale involves the addition of a cup (240 ml) of double heavy cream followed by 2/3 of a cup (180 ml) of sour cream. It’s essential to add the double cream first to avoid splitting due to the sour cream’s lower fat content.

Serving Suggestions

This creamy mixture is gently heated until bubbles begin to appear at the edge of the pan. Be cautious not to bring the mixture to a full boil. Once the desired temperature is achieved, the heat is turned off. A sprinkle of parsley and paprika right before serving adds a pop of color and an extra layer of flavor.

Beef Stroganoff: Tips and Variations

Use a Cast-Iron Pan: This can help to form a beautiful crust on the steak, enhancing the flavor of the dish.
Add a Splash of Brandy: While optional, adding brandy can introduce an exciting dimension to the taste of your beef stroganoff.
Try Different Mushrooms: Portobello or white button mushrooms could be great alternatives if you can’t find baby chestnut mushrooms.


Beef Stroganoff: Frequently Asked Questions

  1. What kind of meat is best for beef stroganoff?
    Ribeye steak is a great choice due to its marbling, which provides juicy and tender results. However, you can also use other cuts like sirloin or tenderloin.
  2. Can I substitute the double cream?
    Yes, you can substitute it with half-and-half or a mixture of milk and heavy cream.
  3. What can I serve with beef stroganoff?
    It pairs well with a wide range of side dishes such as rice, noodles, or a crusty bread.

Kitchen Tools/Equipment Needed:

Frying Pan
Mixing Bowl
Kitchen Knife
Cutting Board
Measuring Cups and Spoons

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Easy Beef Stroganoff Recipe

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  • Total Time: 30 minutes


This delicious and easy-to-make Beef Stroganoff is the perfect comfort food for your family. The recipe is straightforward and uses simple, readily available ingredients to create a dish packed full of robust flavors.



400 grams of ribeye steak

200 grams of baby chestnut mushrooms

1 thickly sliced onion

1 tablespoon of unsalted butter

1 tablespoon of oil

Salt and pepper to taste

240 ml double heavy cream

180 ml sour cream

A pinch of parsley and paprika


  1. Slice the ribeye steak into 1 cm thick pieces and season with salt and pepper. Drizzle with oil.
  2. Heat a tablespoon each of unsalted butter and oil in a frying pan. Once the butter starts to foam, add in the sliced onion.
  3. Cook the onion for five minutes until it starts to soften, stirring frequently.
  4. Add in the sliced mushrooms and cook for another three to four minutes until they’re lightly browned. Transfer the contents to a bowl.
  5. Return the pan to high heat and cook the steak for about a minute on each side, until a crust begins to form on the edges.
  6. Add the onions and mushrooms back to the pan, add salt and pepper, and stir.
  7. Pour in the double cream, followed by the sour cream, and stir the mixture until it is heated through but not boiling.
  8. Sprinkle with parsley and paprika before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Dinner
  • Cuisine: Russian


  • Serving Size: 4
  • Calories: 570
  • Sugar: 6 grams
  • Sodium: 200 mg
  • Fat: 40 grams
  • Saturated Fat: 40 grams
  • Unsaturated Fat: 40 grams
  • Carbohydrates: 15 grams
  • Fiber: 2 grams
  • Protein: 2 grams
  • Cholesterol: 120 mg

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