Next Level Beef Stroganoff Recipe

Introduction

This next level beef stroganoff brings a rich, creamy twist to a classic dish using thick sirloin steaks and a depth of smoky, earthy flavors. It’s perfect for a comforting dinner that feels indulgent yet simple to prepare.

Ingredients

• 200ml beef stock
• 250ml soured cream
• 2 thick sirloin steaks, about 300g each, trimmed of excess fat
• 100g butter
• 2 banana shallots, halved and finely sliced
• 200g chestnut mushrooms, quartered
• 1 garlic clove, crushed
• 2 tsp smoked paprika, plus extra to serve
• Pinch of porcini powder, plus extra to serve (optional)
• 2 tbsp red wine vinegar
• ½ small bunch of parsley, chopped
• 1 tsp English mustard

Instructions

1. Step 1: Whisk together the beef stock and all but 2 tablespoons of the soured cream in a bowl. Set this creamy stock mixture aside for later.
2. Step 2: Generously season the sirloin steaks with salt and pepper. Heat half the butter in a frying pan until sizzling, then cook the steaks for about 8 minutes, turning every minute or so to brown evenly on all sides. Remove the steaks from the pan and set aside.
3. Step 3: In the same pan, heat the remaining butter. Add the sliced shallots and cook for about 5 minutes until they begin to caramelise.
4. Step 4: Add the quartered mushrooms to the pan and cook for another 5 minutes until golden brown.
5. Step 5: Stir in the crushed garlic, smoked paprika, and a pinch of porcini powder if using. Cook for 1 more minute to release the flavors.
6. Step 6: Pour in the red wine vinegar and let it simmer for 1 minute to deglaze the pan.
7. Step 7: Lower the heat to its lowest setting, then pour in the creamy stock mixture. Stir gently until warmed through but not simmering. Taste and season as needed. Add most of the chopped parsley and the English mustard.
8. Step 8: Slice the rested steaks into thick strips and add any juices from the resting meat to the pan. Stir the steak slices into the sauce to coat them thoroughly.
9. Step 9: To serve, spoon the stroganoff onto plates. Top with the remaining soured cream, then scatter the remaining parsley, and sprinkle with extra smoked paprika and porcini powder if desired.

Tips & Variations

• For extra depth, soak a small handful of dried porcini mushrooms in warm water and add them along with their soaking liquid to the sauce.
• If you prefer a thicker sauce, simmer it gently a little longer before adding the steaks.
• Serve over wide egg noodles, mashed potatoes, or creamy polenta for a hearty meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove or in the microwave to avoid curdling the sauce. Adding a splash of stock or water can help loosen the sauce if it thickens during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stroganoff?

Yes, tender cuts like ribeye or fillet work well too. Just adjust cooking time to ensure the steak stays tender and juicy.

Is soured cream essential, or can I substitute it?

Soured cream adds tang and creaminess but can be substituted with crème fraîche or Greek yogurt. Add these off the heat to prevent curdling.

Next Level Beef Stroganoff Recipe

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★★★★★

4.8 from 215 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This next-level beef stroganoff recipe transforms classic comfort food with tender sirloin steaks, rich soured cream, and a smoky paprika-infused mushroom sauce. Caramelized shallots and a touch of porcini powder bring deep umami flavors, while red wine vinegar adds brightness. Perfectly cooked steaks are sliced and combined with a luscious creamy sauce, finished with fresh parsley for a hearty and satisfying dish.

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Ingredients

Scale 1x2x3x

Stocks and Cream

• 200ml beef stock
• 250ml soured cream (reserve 2 tbsp for serving)

Meat

• 2 thick sirloin steaks, about 300g each, trimmed of excess fat

Vegetables and Aromatics

• 2 banana shallots, halved and finely sliced
• 200g chestnut mushrooms, quartered
• 1 garlic clove, crushed
• ½ small bunch parsley, chopped

Spices and Seasonings

• 2 tsp smoked paprika, plus extra to serve
• Pinch of porcini powder, plus extra to serve (optional)
• 1 tsp English mustard
• Pinch of salt and freshly ground black pepper (for seasoning steaks)

Others

• 100g butter
• 2 tbsp red wine vinegar

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Instructions

1. Prepare the Creamy Stock: Whisk together 200ml beef stock and all but 2 tablespoons of the soured cream in a bowl. Set this mixture aside to use later in the sauce.
2. Cook the Steaks: Generously season the sirloin steaks with salt and pepper. Heat half of the butter in a frying pan over medium-high heat until sizzling. Cook the steaks for about 8 minutes total, turning every minute or so, until each side is golden brown and the steaks are cooked to your preferred doneness. Remove the steaks from the pan and set aside, keeping the pan and any juices for later.
3. Caramelize Shallots and Mushrooms: In the same frying pan, add the remaining butter. Add the sliced banana shallots and cook for about 5 minutes until they start to caramelize. Then add the quartered chestnut mushrooms and cook for an additional 5 minutes until golden and tender.
4. Add Garlic and Spices: Stir in the crushed garlic, smoked paprika, and a pinch of porcini powder (if using). Cook for 1 minute to release the flavors.
5. Deglaze and Simmer: Pour in the red wine vinegar and let it simmer for 1 minute to deglaze the pan. Reduce the heat to the lowest setting and pour in the creamy stock mixture, stirring continuously. Heat through gently, making sure it doesn’t boil. Taste and adjust seasoning if needed, then stir in most of the chopped parsley and the English mustard.
6. Combine Steak and Sauce: Add any juices that have collected from the rested steaks back into the pan. Carve the steaks into thick slices and gently stir them into the sauce to warm through.
7. Serve: Spoon the stroganoff onto plates, top with the remaining soured cream, and scatter with the remaining parsley, plus a pinch of smoked paprika and porcini powder for garnish if desired. Serve immediately.

Notes

• For best results, use thick, high-quality sirloin steaks for tender, juicy meat.
• Porcini powder adds a lovely earthy depth but can be omitted if unavailable.
• Keep the heat low when adding the creamy stock to prevent curdling of the soured cream.
• This dish pairs wonderfully with buttered egg noodles, mashed potatoes, or crusty bread.
• Adjust smoked paprika quantity to taste for more or less smokiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Russian-inspired

Keywords: beef stroganoff, sirloin steak, creamy mushroom sauce, smoked paprika, quick dinner