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Beef Stroganoff with Mushrooms

Author
Cookinero 5 May 2025
4020
Beef Stroganoff with Mushrooms

A dish for those who want to eat well during lunch, not just have a snack! Beef stroganoff with mushrooms in a creamy sauce is a hearty, tasty and not very difficult to prepare dish. The classic beef stroganoff recipe includes only beef, but if you have champignons in the fridge, add them too.

How to cook Beef Stroganoff with Mushrooms

Step 1

Beef Stroganoff with Mushrooms

Fry the onion and garlic in melted butter, then add the mushrooms, salt and fry until golden brown.

Step 2

Beef Stroganoff with Mushrooms

Combine the mushroom juice with sour cream, mustard and pepper. Pour the mixture over the mushrooms and simmer everything together for another 2–3 minutes over low heat.

Step 3

Cut the beef across the grain into 0.5 cm thick slices. Beat lightly, cut into 5–6 cm long strips and sprinkle with flour.

Step 4

Beef Stroganoff with Mushrooms

Fry the meat over high heat in a frying pan with well-heated oil for 5 minutes.

Step 5

Beef Stroganoff with Mushrooms

Transfer the fried beef to the mushrooms. Heat everything together, but do not bring to a boil. Remove the pan with the finished dish from the heat, cover with a lid and leave for 10-15 minutes in a warm place, then serve.

Beef Stroganoff with Mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken, turkey, or even tofu as a substitute. Adjust cooking times accordingly—chicken and tofu may need less frying time.
Replace the beef with plant-based meat or lentils and use vegetable broth. Skip the sour cream for a dairy-free version or use a vegan alternative like coconut yogurt.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent separation of the sour cream sauce.
Yes, but skip reheating if frozen with sour cream—it may separate. Thaw overnight in the fridge and reheat on low heat, stirring often.
Serve over egg noodles, mashed potatoes, or rice. A simple green salad or roasted vegetables also complements the dish well.
Mix 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce. Cook for another minute until thickened.
Absolutely! Cremini, shiitake, or portobello mushrooms work well. Adjust cooking time slightly if they release more moisture.
Double the ingredients, but cook the beef in batches to avoid overcrowding the pan, ensuring it browns properly.
Skip the flour coating on the beef and serve over cauliflower rice or zucchini noodles instead of traditional starches.
Resting allows flavors to meld and the sauce to thicken slightly, enhancing the overall taste and texture.

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