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Creamy Beef and Mushroom Stroganoff served over pasta OR noodles in a bowl
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4.95 from 38 votes

Creamy Beef and Mushroom Stroganoff

Comfort food at its finest. Pasta and a white wine spiked creamy sauce - also known as Beef Stroganoff - ready and on the table in less than 20 minutes. Say, what?! Yes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: French, Russian
Keyword: Beef Stroganoff, Creamy Beef and Mushroom Stroganoff
Servings: 6 people
Author: Karina Carrel

Ingredients

  • 1 pound egg Fettuccine dry weight
  • 4 tablespoons butter divided
  • 1 onion chopped
  • 4 cloves garlic crushed or minced
  • 1 pound mushrooms sliced
  • 24 ounces lean beef fillet steaks seasoned with salt and pepper and cubed into 1 1/2-inch pieces - sirloin, tenderloin, eye fillet or scotch fillet
  • 2 teaspoons dijon mustard
  • 1 teaspoon paprika smoky or mild
  • 1/3 cup dry white wine, or more if you like it stronger
  • 2 cups beef broth or stock, or 2 cups water mixed with 1 tablespoon vegetable stock powder
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 cup light sour cream at room temperature, or reduced fat cooking cream
  • 1 pinch fresh parsley chopped, to garnish
US - Metric

Instructions

  • Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
    A close-up view of long strands of dry pasta being added into a blue pot of steaming, boiling water on a black electric stovetop with a red digital display, with fresh herbs and raw beef slightly blurred in the background.
  • While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned.
    A close-up view of a person's hand using metal tongs to turn small cubes of raw and partially browned beef searing in oil inside a bright red skillet on a black electric stovetop.
    • Transfer to a separate plate and set aside until all batches are done. 
  • Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
    A close-up view of a person's hands pouring a white bowl full of sliced raw brown mushrooms into a red skillet containing sizzling, browned chopped onions on a black electric stovetop.
  • Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon.
    A close-up view of a person's hand pouring a small glass of clear liquid into a red skillet filled with steaming, sautéed sliced mushrooms and onions on a black stovetop.
    • Allow wine to reduce down to about half the amount (about 3 minutes). 
  • While the wine is reducing, whisk together the beef broth (or stock), flour, and Worcestershire sauce until smooth.
    A close-up view of a brown liquid being poured from a clear pitcher into a red skillet filled with steaming, sautéed sliced mushrooms and onions on a black electric stovetop.
  • Mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
    A close-up view of seared, partially cooked beef cubes piled in the center of a rich brown mushroom and onion gravy inside a red skillet on a black stovetop.
  • Add the pasta or noodles to the pan
  • Reduce the heat to low and mix in sour cream. Heat until hot (do not boil).
    A close-up, top-down view of a person's hands holding a small bowl of thick white cream with a spoon, poised over a red skillet completely filled with cooked flat pasta resting on top of a beef and mushroom mixture on a black electric stovetop.
  • Garnish and serve!
    A close-up, top-down view of a finished beef and mushroom stroganoff inside a red skillet, featuring flat pasta, seared beef chunks, and sliced mushrooms coated in a creamy brown sauce and generously garnished with chopped fresh parsley and black pepper.

Video

Notes

Storage, Reheating, And Make Ahead

You can easily prep your ingredients early by cubing the beef, chopping the onions, and slicing the mushrooms ahead of time so the actual cooking process goes much faster.
  • Fridge: Keep any leftovers stored in an airtight container in the fridge for up to 3 to 4 days.
  • Freezer: I do not recommend freezing this dish once the sour cream is mixed in, because the dairy will separate and become grainy when thawed. If you want to freeze a batch, stop the recipe right before adding the sour cream, freeze the beef and mushroom base, and just stir the dairy in after you thaw and reheat it.
  • Reheating: Warm your leftovers gently in a skillet over low heat. If you blast it in the microwave or let it boil on the stove, the sauce will curdle.
Happy cooking! Xx
Clean your mushrooms by wiping them with a damp paper towel instead of rinsing them under the tap. Mushrooms act like little sponges, and if they soak up water in the sink, they will steam in the pan instead of browning, which waters down your sauce.

Nutrition

Calories: 619kcal | Carbohydrates: 65g | Protein: 41g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 537mg | Potassium: 1.02mg | Fiber: 4g | Sugar: 4g | Vitamin A: 588IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 4mg