Looking for a comforting midweek dinner that doesn’t take hours to make? This beef stroganoff recipe is a family favourite for good reason — tender strips of beef in a rich, creamy paprika sauce, ready in under 30 minutes. It’s a great one to add to your regular dinner rotation, especially on busy evenings when you need something satisfying without much fuss.
Serve it over rice or pappardelle pasta for a meal that feels a little bit special but is genuinely simple to pull together.
Serves: 4
Prep and cook time: Around 25–30 minutes
Ingredients
- 450g round steak, sliced into thin strips
- A small knob of butter
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tbsp flour
- 2 tbsp paprika
- 250g field mushrooms, sliced
- 200ml beef stock
- 2 tbsp white wine vinegar
- 250ml carton of crème fraîche
- 1 tsp Dijon mustard
- Chives, snipped, and a little extra paprika, for garnish
- Long grain rice or pappardelle pasta, to serve
Method
1. Put the sliced beef into a bowl with the paprika, flour, and a pinch of salt and pepper. Toss well so the beef is evenly coated.
2. Melt the butter together with the oil in a large frying pan over a high heat. Once sizzling, add the beef and cook until browned all over. You may need to do this in batches so the pan isn’t overcrowded — this helps the beef brown properly instead of stewing.
3. Once all the meat is cooked, add the onions to the pan and fry for a few minutes until soft and just starting to brown. Add the mushrooms and stir-fry for 2 minutes. Pour in the stock and vinegar, bring to the boil, then reduce the heat and simmer for 5 minutes.
4. Stir through the crème fraîche and Dijon mustard and cook for a further minute — don’t let it boil at this stage, or the sauce may split. Taste, season if needed, then garnish with the snipped chives and a sprinkling of paprika. Serve the beef stroganoff with rice or pappardelle pasta.
Frequently Asked Questions
Can I make beef stroganoff ahead of time?
Yes, you can prepare the beef and onion mixture a few hours ahead and reheat gently before adding the crème fraîche and mustard right at the end. It’s best to add the creamy sauce just before serving so it stays smooth.
What cut of beef works best for stroganoff?
Round steak works well here as it’s lean and cooks quickly when sliced thin. Sirloin or rump steak are also good options if you want something a little more tender.
Can I freeze beef stroganoff?
The beef and mushroom base freezes reasonably well, but it’s best to add the crème fraîche fresh after reheating, as dairy-based sauces can separate when frozen and defrosted.
What can I serve with beef stroganoff instead of rice or pasta?
Mashed potato or crusty bread both work nicely for soaking up the sauce, if you fancy a change from rice or pappardelle.
Is this recipe suitable for kids?
Most children enjoy the creamy, mild flavour, though you can reduce the mustard and vinegar slightly if you’re cooking for younger, more sensitive palates.
More Family Recipes You Might Enjoy
If you liked this beef stroganoff, why not try these other quick and comforting family dinners:
- Beef and Guinness Stew
- Midweek Lamb Curry
Save This Recipe for Later
Short on time this week? Bookmark this page or pin it to your recipe board so you’ve got it ready for your next midweek dinner plan.
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