Comfort food, like this beef stroganoff recipe, doesn’t need to take long. This traditional dish comprised of tender beef in a creamy mushroom sauce with a hint of red wine can be on the table in half an hour.
Whether you decide to serve this classic dish with a side of steamed rice, or hot buttered pasta, it’s an excellent midweek dinner for the whole family.
What cut of meat is best for beef stroganoff?
Beef stroganoff can be made with a range of prime cuts, depending on your budget. While beef tenderloin would be a restaurant’s go-to, there are less expensive options that work just as well. Try scotch fillet, rump steak or sirloin. And some would argue, they are more flavoursome due to the marbling of the meat. Cuts reserved for slow cooking, are best reserved for just that as the brief cooking time and high temperature cooking method will not break down the connective tissues in the meat in the way that slow cooking does.
Looking for more beef stews and casseroles?
Ingredients
Method
Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.
Sweet paprika, also known as Hungarian paprika, is a spice derived from various forms of dried capsicum (bell pepper), and is used extensively throughout Europe. It’s one of the defining flavours of a stroganoff. Don’t be tempted to use smoked paprika (used in Spanish cooking), it will overwhelm the flavours of the dish.
Test Kitchen tip
Five tips for the best beef stroganoff
- Less is more when it comes to browning. Ensure the pan is very hot. Cook the meat in batches, without overcrowd the pan or the meat will stew.
- Use prime cuts for fast pan-fried stroganoff recipes and secondary cuts for slow-cooked versions.
- Cook the meat fast and briefly to prevent overcooking.
- Once the sour cream is added, heat gently and do not allow the mixture to boil or it will curdle.
- Season at the end to bring the flavours together.
