Classic Beef Stroganoff

A graphic of a bull head


  • 450g Beef sirloin steak
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion, thinly sliced
  • 300g sliced button mushrooms
  • salt
  • pepper freshly ground
  • 1/2 cup beef stock
  • 1 bay leaf
  • 1 tsp Dijon mustard
  • 250mL/1 cup full fat creme fraiche or sour cream
  • 3-4 sprigs-flat-leaf parsley chopped


  1. Prepare your ingredients

Begin by slicing your beef into thin strips and seasoning them with salt and pepper. Chop and slice your mushrooms, onion, garlic, and parsley.

  1. Browning

Heat a 50/50 mix of butter and oil in a skillet over high heat. Add the beef strips and sear until browned on all sides. Remove the beef and set aside.

  1. Sauté the aromatics

In the same pan, add a bit more oil and toss in the onions and garlic. Cook until they are soft and translucent.

  1. Cook the mushrooms

Add the mushrooms and a bay leaf to the pan and sauté until they are golden and their moisture has evaporated.

  1. Deglaze the pan

Pour in a splash of beef broth, scraping up any browned bits from the bottom of the pan for added flavour.

  1. Simmer

Return the beef to the pan, add the rest of the broth, and stir in the mustard. Let it simmer gently for about 10 minutes until the beef is tender.

  1. Add creaminess

Turn off the heat and stir in the sour cream and parsley. Adjust seasoning with salt and pepper to taste.

  1. Serve

Serve your beef stroganoff over a bed of egg noodles, rice, or mashed potatoes for a fulfilling meal.