Beef Stroganoff

About This Recipe

Beef Stroganoff is a European pasta with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Large saucepan
• ✓ Wide sauté pan
• ✓ Colander
• ✓ Tongs

Ingredients

• 700 g lean beef, trimmed and portioned
• 350 g pasta
• 25 ml olive oil
• 180 g onion
• 15 g garlic
• 350 g mushrooms
• 300 ml stock
• 220 ml cream or plant cream
• 12 g Dijon mustard
• 20 g parsley

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Boil the water: Bring a large pot of well-salted water to a full boil.
2. Prepare the sauce ingredients: Cut and measure the ingredients for Beef Stroganoff before the pasta enters the water.
3. Build the sauce: Cook the onion, garlic and Beef Stroganoff-specific ingredients in a wide pan.
4. Add the sauce liquid: Add tomato, stock or cream and simmer until the sauce coats a spoon.
5. Cook the pasta: Cook the pasta until just al dente and reserve 250 ml of cooking water.
6. Combine: Transfer the pasta directly into the sauce.
7. Emulsify: Toss over medium heat, adding pasta water a little at a time until the sauce clings.
8. Check the main ingredient: Cook whole beef cuts to the preferred doneness, using at least 63°C followed by a 3-minute rest.
9. Finish: Add herbs and cheese or the listed finish off the heat.
10. Serve immediately: Plate at once before the sauce tightens.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Beef Stroganoff. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Beef stock → low-salt vegetable stock
• ↔ Beef cut → another slow-cooking or quick-cooking cut suited to the same method
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Cook whole beef cuts to the preferred doneness, using at least 63°C followed by a 3-minute rest. Keep raw beef separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 690 kcal

Protein: 40 g

Carbohydrates: 64 g

Fat: 28 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.