For a romantic dinner for two or a quick and delicious menu for guests, this is a perfect choice, the best homemade beef stroganoff recipe, served with creamy polenta and a glass of beer as simple as the recipe is, full of flavours and a delight to consume, it is a guaranteed success and to everyone's liking.
Stroganoff offers delicious versatility! You can make it with beef, pork, or even branch out to turkey or chicken. Plus, it pairs perfectly with various side dishes like pasta, noodles, mashed potatoes, or rice. Choose your favourite protein and starch to create a satisfying meal. Of all, my favourite remains beef stroganoff. It seems to be the most suitable and fastest to cook, and served with polenta is an interesting but also a tasty option.
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I will show you how simple the recipe is and what ingredients you need for this.
Ingredients
For four servings, we will need two good slices of dry-aged ribeye steak of the best quality because this is the most important secret for the success of the recipe. Choose beef meat for steak, whether it's ribeye, sirloin or rump steak, because this is the only way to reduce the cooking time; otherwise, you will need long cooking of the meat.
I also used a medium-sized onion, a clove of garlic, 300 grams of mushrooms, 280 ml of single cream and 500 ml of beef stock.
Preparing the Ingredients
As I told you in other posts, I like to prepare all the ingredients first and only then start cooking. I will do so now. First, I prepare the meat; for this, I will slice the ribeye steak into strips, transversely along the length of the fibres, so the strips of meat will melt in your mouth.
Put the meat in a bowl where we season it with a tablespoon of sea salt and freshly ground pepper.
Peel the onion and finely chop it, do the same with the garlic.
I also cleaned the mushrooms from the skin, cut them in half and then sliced them into thin slices, so they will cook faster.
The ingredients are ready; let's start cooking!
How to Make the Best Homemade Beef Stroganoff Recipe?
Pre-Cook the Meat
We are preparing a cooking pot, a soup pot or a larger pan; I used my favourite Dutch oven pot in which I heated four tablespoons of extra virgin olive oil. When the oil is very hot, it starts to smoke, and we put the strips of meat in the pot to fry. It is preferable not to fry all the meat at once but in two portions so as not to cool the oil and the meat to get a crust very quickly.
It is very IMPORTANT not to fry the meat strips for more than a minute, turning them halfway through or when they have acquired a golden crust. After a minute, we take them out in a bowl and leave them there for a while.
Make a Mushroom Stew
In the same pot without cleaning it, melt a tablespoon of unsalted butter and sauté the chopped onion and chopped garlic.
I seasoned it with a teaspoon of sea salt and left it to sauté for a minute, stirring, after which I added the sliced mushrooms.
Season with a teaspoon of freshly ground pepper and let it simmer for about five minutes under the lid. The mushrooms will release their water content, so the liquid is not needed.
Sprinkle two tablespoons of wheat flour on top, which will bind our preparation and thicken it a little. Stir and let it one minute to fry.
Add a tablespoon of French mustard or Dijon, one teaspoon of sea salt, beef concentrate and simmer for about five minutes. Mustard will be the ingredient that will give the specific taste and aroma to this best homemade beef stroganoff recipe.
We will make this beef stroganoff more creamy with this; we slowly pour the single cream, mixing it with a wooden spoon until it is completely incorporated. Let it simmer for another five minutes, when the juice thickens.
Finish the Stroganoff
Now it's time to add the pre-fried meat strips and the chopped parsley and turn off the heat. Our dish is ready; this is the best homemade beef stroganoff recipe, ready to serve.
All we have to do is make a delicious polenta according to the recipe we presented on this blog and serve this delicious dinner.
Serving the Dish
The homemade beef stroganoff is served immediately with the favourite side dish, polenta, some pickles for acidity and then a large glass of cold beer.
If you have tried and liked it this best homemade beef stroganoff recipe, I invite you to try other beef recipes, such as:
- Easy Pan-Fried Steak Recipe
- Beef and Cabbage Stew Recipe
- Best Homemade Beef Stew Recipe
- Hungarian Hunter's Stew Recipe
- Traditional Hungarian Goulash Recipe
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Best Homemade Beef Stroganoff Recipe
Equipment
- 1 Dutch oven pot
Ingredients
- 500 g ribeye steak dry aged
- 300 g mushrooms
- 1 piece onion medium-size
- 280 ml single cream
- 1 cloves garlic
- 3 teaspoon sea salt kosher
- 2 teaspoon ground pepper freshly ground
- 1 tablespoon mustard French or Dijon
- 1 tablespoon parsley chopped
- 500 ml beef stock
- 4 tablespoon olive oil extra virgin
- 1 tablespoon butter unsalted
- 2 tablespoon wheat flour
Instructions
- First I prepare the meat, for this, I will slice the ribeye steak into strips, transversely along the length of the fibres. Put the meat in a bowl where we season it with sea salt and freshly ground pepper.
- Peel the onion and finely chop it, do the same with the garlic. Clean the mushrooms from the skin, cut them in half and then sliced them into thin slices,
- In the Dutch oven pot, heat four tablespoons of extra virgin olive oil. When the oil is hot, it starts to smoke, put the half of meat the strips in the pot to fry. Fry the meat strips for a minute, turning them halfway through or when they have acquired a golden crust. Take them out in a bowl and leave them there for a while. Repeat this with the rest of strips.
- In the same pot without cleaning it, melt a tablespoon of unsalted butter and sauté the chopped onion and chopped garlic. Season with sea salt and left it to sauté for a minute stirring, after which add the sliced mushrooms. Season with freshly ground pepper and let it simmer for about five minutes under the lid.
- Sprinkle two tablespoons of wheat flour on top, stir and let it one minute to fry. Add the mustard, sea salt, beef concentrate and simmer for about five minutes. Pour the single cream, mixing with a wooden spoon until it is completely incorporated. Let it simmer for another five minutes.
- Add the pre-fried meat strips, the chopped parsley and turn off the heat.
- Serve immediately with the favourite side dish, in our case polenta, some pickles for acidity and then a large glass of cold beer.
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