Description

Indulge in tender beef, caramelized onions, earthy mushrooms, and a rich, creamy sauce with this Slow-Simmered Beef Stroganoff. Perfect served over egg noodles, mashed potatoes, rice, or even cauliflower mash, this classic comfort dish is elegant yet cozy. Slow-simmered for maximum flavor, each bite delivers melt-in-your-mouth beef coated in a luscious, savory sauce—ideal for family dinners, weekend indulgence, or entertaining guests.

Ingredients

For the Stroganoff:

2 medium brown onions, sliced into half-moons

¼ cup butter (57 g), divided

2 tablespoons olive oil

1 kg blade or rump steak, trimmed and sliced into 1 cm thick, 5 cm long pieces

2 fresh or 4 dried bay leaves

1 tablespoon ground paprika

1 tablespoon tomato paste

1 teaspoon Dijon mustard

⅛ teaspoon cayenne pepper

1 teaspoon salt, plus more to taste

¼ teaspoon ground black pepper, plus more to taste

500 g white button mushrooms, thickly sliced

250 g lite sour cream

To Serve – Choose Your Favorite:

Egg noodles

Oven-baked jacket potatoes

Mashed potatoes

Rice (white or brown)

Pasta (fettuccine, pappardelle, or penne)

Crusty bread

Cauliflower rice or mash

Quinoa

Optional Garnish: Finely chopped parsley

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Instructions

Caramelize the Onions:
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large heavy-bottomed pot over low-medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally, until golden and soft.
Prepare the Beef:
Trim excess fat from the steak and cut into uniform pieces (1 cm thick, 5 cm long). Add bay leaves, paprika, tomato paste, Dijon mustard, cayenne, salt, and pepper to the onions. Cook 2–3 minutes to combine flavors. Add steak, mix well, and increase heat briefly until beef gently sizzles. Reduce heat to low, cover, and simmer 2 hours, stirring every 30 minutes. Leave uncovered for the last 15 minutes to reduce the sauce slightly.
Cook the Mushrooms:
During the last 30 minutes of simmering, sauté mushrooms in the remaining butter over medium heat until softened. Remove mushrooms with a slotted spoon and reserve any cooking liquid if desired.
Finish the Stroganoff:
Check beef for tenderness. Remove and discard bay leaves. Stir mushrooms and sour cream into the pot. If using reserved mushroom liquid, reduce over high heat and add to the stroganoff for a richer sauce. Taste and adjust seasoning as needed.
Serve:
Serve hot over your choice of noodles, potatoes, rice, or other sides. Garnish with parsley, if desired.

Notes

Make Ahead: Prepare in advance and gently reheat before serving.
Spice Adjustment: Add more cayenne for heat or reduce for milder flavor.
Richer Sauce: Swap lite sour cream for full-fat for an indulgent creaminess.
Mushroom Options: Mix cremini or portobello mushrooms for deeper flavor.

Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Method: Stovetop
Cuisine: European