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Beef Stroganoff with Mushrooms and Cream

Author
Cookinero 5 Feb 2026
1010
Beef Stroganoff with Mushrooms and Cream

Despite its name, which is so similar to a typical French dish, beef stroganoff is a Russian dish. Beef stroganoff was first prepared in the 19th century and immediately won love and popularity all over the world. The perfect combination of mushrooms, cream and meat makes the dish truly festive and suitable for any occasion.

How to cook Beef Stroganoff with Mushrooms and Cream

Step 1

Beef Stroganoff with Mushrooms and Cream

Finely chop the onion.

Step 2

Beef Stroganoff with Mushrooms and Cream

Refresh the stems of the mushrooms and cut them into strips.

Step 3

Beef Stroganoff with Mushrooms and Cream

Cut the beef into medium-sized slices.

Step 4

Beef Stroganoff with Mushrooms and Cream

Heat a frying pan with a little vegetable oil. Transfer the onion to the preheated pan and fry for 1-2 minutes.

Step 5

Beef Stroganoff with Mushrooms and Cream

Place the sliced mushrooms in the pan and fry for 4-5 minutes.

Step 6

Beef Stroganoff with Mushrooms and Cream

Add the chopped beef to the pan. Mix thoroughly and fry until the meat is cooked for 5-7 minutes on low heat.

Step 7

Beef Stroganoff with Mushrooms and Cream

Add garlic and a few bay leaves to the meat, onions and mushrooms.

Step 8

Beef Stroganoff with Mushrooms and Cream

Pour the cream into the pan.

Step 9

Beef Stroganoff with Mushrooms and Cream

Add flour.

Step 10

Beef Stroganoff with Mushrooms and Cream

Add salt and pepper to taste.

Step 11

Beef Stroganoff with Mushrooms and Cream

Simmer the beef stroganoff for 20-25 minutes, stirring occasionally.

Step 12

Beef Stroganoff with Mushrooms and Cream

Place the beef stroganoff on individual plates and serve. Enjoy!

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

Yes! Chicken or pork slices work well as leaner alternatives. For vegetarian options, try portobello mushrooms or tofu. Cook times may vary slightly with substitutions.
Simply replace the flour with cornstarch or gluten-free all-purpose flour. Mix thickener with cold cream before adding to prevent clumping.
Store in airtight container for 3-4 days refrigerated. Reheat gently on stovetop with splash of broth to maintain creamy texture. Freezing not recommended due to cream separation.
Absolutely! Use coconut cream instead of dairy cream, and thicken with 1 tbsp cornstarch mixed with 2 tbsp cold water instead of flour.
Choose tender cuts like sirloin, ribeye, or tenderloin. For tougher cuts, consider marinating in vinegar-based solution 30 minutes prior to cooking.
Keep heat low when adding cream, and temper it by mixing in 1-2 spoonfuls of hot pan liquid first. Full-fat creams withstand heat better than low-fat versions.
Serve over egg noodles, mashed potatoes, or cauliflower rice. Garnish with fresh dill, parsley, or pickled cucumbers for brightness.
Prep components separately: Cook meat mixture without cream, then refrigerate up to 2 days. Add cream and simmer just before serving for best texture.

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