Beef stroganoff recipe (2024)

Where did the beef stroganoff recipe originate?

Beef stroganoff has taken quite a journey over the years. It started out as a dish created in the 1800s for a Russian nobleman, then earned its stripes as a superstar of 1970s dinner parties. Today beef stroganoff is one of Australia’s favourite weeknight dinners. In fact, beef stroganoff is one of the most searched-for recipes on taste.com.au. Although the original recipe for creamy beef stroganoff sauce contained just beef, mustard and sour cream, the addition of mushrooms seems a natural progression - and beef stroganoff is a great way to use up mushrooms. Their earthy flavour loves garlic, beef and cream. And, of course a gentle seasoning of salt and pepper. Et voila, the creamy sauce of the this classic beef stroganoff recipe was born.

How do I make the best beef stroganoff?

First off, to make the very best beef stroganoff (we're talking stove-top, not slow cooker beef stroganoff) your pan needs to be hot! One of the reasons we add oil to the butter is to prevent it burning, as oil has a higher smoke point. As a general rule, button mushrooms don’t have heaps of flavour, but when cooked in the same pan as the beef they take on all the beefy goodness from the cooking juices. Paprika is the star of this recipe. Its mellow capisum flavour adds a touch of sweetness. After pouring in the wine make sure you stir – preferably with a wooden spoon – scraping the base of the pan to lift up any pieces of meat that may remain. The wine also brings a floral note to the beef stroganoff, cutting through the richness of the crème fraîche (again, you can use sour cream if you prefer - see our note on sour cream below). And, have patience, slowly cooking a beef stroganoff sauce is a thing of joy.

What is the best beef to use in this beef stroganoff recipe?

Because the beef is only cooked for a short amount of time, you need one of the better cuts of meat that is lean and tasty. In this beef stroganoff recipe, we use rump steak as it is big on flavour. Scotch, sirloin and eye fillet would also be perfect. Whatever cut you use to create your beef stroganoff, make sure you slice the beef across the grain. This will help it remain tender. Also, it’s a good idea to pat dry the meat before searing as any extra moisture can reduce the temperature of your frying pan.

What is crème fraîche?

Crème fraîche is a type of sour cream, but with a higher fat content. This fat prevents it from curdling when added to hot liquids (as sour cream tends to do). Richer and more velvety than sour cream, crème fraîche can also be used as an accompaniment to desserts, like fresh fruit, chocolate cakes and warm tarts. If unavailable, you can use sour cream. To prevent sour cream from curdling, whisk a bit of the sauce from the beef stroganoff into the sour cream until smooth. Then add the mixture to the pan.

Are there variations of beef stroganoff?

The classic combo of beef, mushrooms and cream opens beef stroganoff to loads of different twists. Check out our beef stroganoff recipes collection for more variations.

While this great recipe calls for a dry white wine to balance the flavours in this beef stroganoff sauce, some prefer to use red wine, which will work too.

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