How to make Easy Beef Stroganoff

Ingredients

• 500 g Beef Sirloin Strips (cut into 1‑inch strips, pat dry)
• 250 g Mushrooms (sliced; button or cremini work well)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 2 Tbsp Vegetable Oil (for high‑heat searing)
• 240 ml Heavy Cream (full‑fat; can substitute with fresh cream)
• 480 ml Beef Broth (2 cups; homemade or low‑sodium store‑bought)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp White Pepper (optional, for subtle heat)
• 1 tsp Salt (adjust to taste)
• 2 Tbsp Fresh Parsley (chopped)
• 1 Tbsp Fresh Dill (chopped)

Instructions

1. Preheat Pan and Add Oil

   Place the large skillet over medium‑high heat, add the vegetable oil and let it heat until shimmering.

   Time: PT2M

   Temperature: Medium‑high

2. Sauté Garlic in Batches

   Add half of the minced garlic to the pan, stirring quickly for 30 seconds until fragrant, then remove and set aside. Repeat with the remaining garlic.

   Time: PT1M

   Temperature: Medium‑high

3. Sear Beef in Batches

   Add 2‑3 Tbsp of vegetable oil if needed, then place a single layer of beef strips in the pan. Sear without moving for about 1‑2 minutes per side until a deep brown crust forms. Remove the browned beef to a plate and repeat with the remaining strips.

   Time: PT6M

   Temperature: Medium‑high

4. Prepare Mushroom Sauce Base

   Wipe the pan clean, add olive oil, then sauté the chopped onion and the reserved garlic for 1‑2 minutes until translucent.

   Time: PT3M

   Temperature: Medium

5. Cook Mushrooms

   Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and the liquid evaporates, about 5‑6 minutes. The mushrooms should become lightly browned.

   Time: PT6M

   Temperature: Medium

6. Add Cream and Seasonings

   Pour in the heavy cream, then sprinkle black pepper, white pepper, and salt. Stir gently and let the mixture simmer on low heat for 3‑4 minutes until it begins to thicken.

   Time: PT4M

   Temperature: Low

7. Incorporate Beef Broth and Herbs

   Stir in the beef broth, chopped parsley, and dill. Continue to simmer on low heat, stirring occasionally, until the sauce reaches a velvety consistency, about 4‑5 minutes.

   Time: PT5M

   Temperature: Low

8. Return Beef to Sauce

   Add the seared beef strips back into the skillet, tossing gently to coat them in the sauce. Cook for an additional 2‑3 minutes just to re‑heat the meat and let the flavors meld.

   Time: PT3M

   Temperature: Low

9. Finish and Serve

   Remove the pan from heat. Serve the creamy beef stroganoff over cooked pasta, rice, or mashed potatoes. Garnish with a sprinkle of fresh parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g