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Quick and Easy Beef Stroganoff with Mushrooms Recipe

Byamazingfoodstv


Comfort Food at its Best!
Beef Stroganoff is a traditional Russian dish that is made with sautéed pieces of beef, mushrooms, and onions (I prefer shallots) that are cooked in a sour cream-based sauce.

It’s a quick meal and not a long stewed casserole as it appears. It’s a great way to use up the trimmings of your beef tenderloin. That’s why many restaurants have it on the menu!

The dish is typically served over a bed of egg noodles or rice, although it can also be served with other types of pasta, such as fettuccine or pappardelle. The dish is known for its rich, creamy texture and the combination of flavours from the beef, mushrooms, and onions.

The origins of Beef Stroganoff can be traced back to the 19th century, when it was said to have been a favourite dish of the Stroganov family, who were prominent merchants and industrialists in Russia. The dish gained popularity in the Soviet Union during the mid-20th century and eventually spread to other parts of the world. Today, it is a popular dish in many countries and can be found on the menus of both traditional and modern restaurants.

Beef Stroganoff can be made with various cuts of beef such as (eye fillet) tenderloin, sirloin, or rump. The key to making a great stroganoff is to use a high-quality cut of beef, brown it well and then cook it until it’s tender. Do not boil the beef by packing too much at once. The sauce is usually made by sautéing onions, mushrooms, and a touch of garlic, then incorporating some flour, beef broth and a splash of sour cream to make a rich and flavourful sauce that’s perfect for coating the beef and pasta. With the right ingredients, beef stroganoff can be a delicious and comforting dish that is perfect for a cosy dinner at home.

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48 Comments

  1. After watching this yesterday, I asked my hubby to make this. We had most of the ingredients, except for the meat. It turned out great. He has made several of your recipes and some have been a challenge for his culinary skills, but it all works out. Thank you for what you do!

  6. I have to agree with so many others…. Your videos are awesome.

    Especially the length and how the information comes across. No 16 minute videos of people rambling. These aren’t Michelin dishes where a 20 minute video is needed. This is great, solid home cooking. Awesome work

  17. Joel my good Aussie friend, great recipe & fairly simple & quick to make, right now I will use top choice sirloin, tenderloin cost has really went through the roof here lately, I always use stocks instead of broth( mostly sodium) & a question since you are French, do you you prefer sour cream or creme fraiche' ? as that price has reduced to near sour cream prices here, also some frozen peas & crusty French bread with real butter as sides, Cheers Mate !

  35. What do you call your doggo by the way?…. Give him a hella scratch for me…🤗🤗🤗🤗🤗

    I have following your channel from like 3 or 4 years? Not gonna lie, I used to follow your videos for cooking at first… But now? That doggo steals the show every time!!!❣️❣️❣️❣️

  38. Again a nice dish. If you want to make it classic, then pickles should be added. I have a nice Argentinian fillet of beef in stock, but that's too "noble" for a ragout. I will replace that with a piece of loin. But – fillet is classic.

  43. Today it’s shrimps for me but tomorrow most definitely it’s going to be this one. Finally a easy “how to make” stroganoff video. It looks so good. Thank you for sharing chef! 😊

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