Quick & Easy Beef and Mushroom Stroganoff

Beef and mushroom stroganoff, a rare Russian classic recipe, with big chunks of succulent sirloin steak in a sour cream and mustard sauce.

A recipe that cooks in well under 30 minutes, this dish is definitely a regular on the midweek menu for me!

Sirloin Steak Stroganoff

Beef stroganoff is a dish that has undergone many transformations since its inception in the late 19th century in Tsarist Russia.

Much like Borscht, stroganoff has many faces, with many stroganoff sauces now being much closer to the sauce in a Hungarian Chicken Paprikash.

I myself have three stroganoff recipes, this beef one, a vegetarian mushroom stroganoff recipe, chicken and mushroom stroganoff and a pork stroganoff, all of which have subtly different sauces.

I'm a food pluralist and definitely do not believe that there is only one way to cook anything!

The original dish that gained popularity early on contained no sour cream or indeed paprika.

Instead, it would have been reduced beef stock thickened with a roux. That flavour would have been all mustard, and this recipe plays with some of those ideas.

I omit the roux, I do like the luxurious mouthfeel of the sour cream, so that stays, we reduce beef stock to amp up the flavour. Finally, we go big and bold with mustard!

Frequently Asked Questions.

Why do you use sirloin steak?

For me, it has a much bolder flavour than the much more expensive fillet steak that is so often used in beef stroganoff. I also love it; it features in my surf & turf recipe.

You could also use a skirt or flank steak and save a few quid. But these cuts will need to be cut differently as they are tougher. Make sure that you slice them to be around 1cm (just under half an inch) thick and cut them across the grain.

A direct alternative would be some rump steak, which you can cook identically.

Why do you sear the steak whole?

This helps keep the beef super tender and succulent, and also a little bit pink. It is easier to get a nice colour on a big slab of beef than on smaller pieces of meat.

Searing off bite-sized pieces risks overcooking them and a chewy stroganoff.

Can I use reduced-fat sour cream?

I advise against using low-fat sour cream. It is simply less stable and has a higher chance of splitting. The dish will still be edible, but it will not look as nice.

If you really must use low-fat sour cream, mix in a teaspoon of sour cream. This will help stabilise the sauce.

Serving Suggestions.

Beef stroganoff is quite often served with "buttered noodles" or pasta.

But for me, I love it with potatoes, that thick, rich and creamy stroganoff sauce begs to be cleaned up with crispy potatoes.

Who doesn’t like fried potatoes, right? I’m British, so Chippy chips… drool!

I usually serve it with my pan-fried potatoes or straw potato chips. Although if I can't be bothered with frying, I will throw some potato wedges in the air fryer.

Rice is another nice option; personally, I prefer nutty brown rice.

One final tip: grab some cornichons and sprinkle them over the top. They offer a great contrast to the rich and bold sauce.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 28cm or 11" heavy-based skillet or frying pan, not nonstick if possible.
• Kitchen tongs.
• Kitchen knife.
• Chopping board.
• Stirring and serving spoons.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.