Beef StroganoffBeginner
BeefMain dishOther cuisines

Beef Stroganoff

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Beef Stroganoff is a hearty meat stew prepared from thin strips of beef slowly simmered with onions, mushrooms, pickled cucumbers, and aromatics in a rich sauce. The dish is built in stages, beginning with browning the meat, followed by cooking vegetables, and finished by gentle simmering until the beef becomes tender and the sauce thickens.

This dish is known for its deep, savory flavor developed through long cooking and the balance of meat, vegetables, and seasoning. It is commonly served hot as a main course, paired with potatoes, rice, pasta, or groats. Stroganoff is often prepared ahead of time, as resting improves both texture and flavor, making it well suited for family meals and larger gatherings.

By Karel R.
Total1 hr 55 mins
Prep25 mins
Cook1 hr 30 mins
Servings4
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Cut beef into thin strips across grain. Season lightly with salt and black pepper.

  2. Heat oil in a heavy pot over medium-high heat. Add beef in batches and brown briefly on all sides. Remove browned meat and set aside.

  3. In same pot, add sliced onion. Cook until soft and lightly golden. Add mushrooms and cook until moisture evaporates.

  4. Add garlic and stir briefly. Add tomato paste, paprika, fresh paprika and marjoram. Mix well.

  5. Return beef to pot. Pour in beef broth. Bring to gentle simmer, cover, and cook on low heat for about 90 minutes, until beef becomes tender

  6. Add sliced pickles during last 10-15 minutes of cooking. Stir gently.

  7. If thicker sauce is preferred, whisk flour with a small amount of cold water. Add to pot and simmer a few minutes until sauce thickens.

  8. Taste and adjust seasoning. Serve hot with preferred side. ENJOY!

Cook’s note

Cutting beef across grain shortens fibers and improves tenderness.
Browning meat in batches prevents steaming.
Long, slow simmering softens tougher cuts.
Dish tastes better after resting for a short time before serving.

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