A creamy Russian beef stroganoff — strips of fillet steak with softened onions and mushrooms in a tangy mustard and crème fraîche sauce, perfect over rice or pasta.
Beef stroganoff is a timeless comfort classic — strips of tender beef and golden mushrooms in a creamy, mustard-spiked sauce. Quick enough for a weeknight yet rich enough to feel special, it's wonderful over buttered pappardelle or fluffy rice.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 1 tbls Olive Oil
- 1 Onions
- 1 clove Garlic
- 1 tbsp Butter
- 250g Mushrooms
- 500g Beef Fillet
- 1tbsp Plain Flour
- 150g Creme Fraiche
- 1 tbsp English Mustard
- 100ml Beef Stock
- Topping Parsley
Video
Preparation
- Heat the olive oil in a non-stick frying pan, add the sliced onion, and cook over medium heat until completely softened, about 15 minutes, adding a splash of water if it starts to stick. Crush in the garlic and cook for 2–3 minutes more, then add the butter. Once it's foaming, add the mushrooms and cook for about 5 minutes until softened. Season well and tip onto a plate.
- Tip the flour into a bowl with a big pinch of salt and pepper and toss the steak in it. Add the steak to the pan, with a splash of oil if it looks dry, and fry for 3–4 minutes until well coloured.
- Return the onions and mushrooms to the pan. Whisk the crème fraîche, mustard and beef stock together, pour in, and cook over medium heat for around 5 minutes.
- Scatter with parsley and serve with pappardelle or rice.
Tips from the ZestyPlate Kitchen
- Cook the onions slowly until completely soft and sweet — they're the backbone of the sauce.
- Toss the beef in seasoned flour and sear it fast over high heat so it browns rather than stews.
- Don't let the crème fraîche boil hard, or it can split; gentle heat keeps it silky.
- Use a tender cut so the beef stays juicy in its quick cook.
Frequently Asked Questions
A tender cut like fillet, sirloin or rump, sliced into thin strips, cooks quickly and stays tender.
Yes — soured cream is traditional; add it off the boil and warm gently to stop it splitting.
Pappardelle or other ribbon pasta, rice, or buttery mash all soak up the creamy sauce.
