Why serve dill pickles with stroganoff?

Their acidity breaks up the sauce's richness.

What steak cut works best?

Use sirloin or rump steak, and buy the best quality you can afford. I skip stewing beef because it won't cook like quick-frying steak strips. Ribeye is too fatty for my taste with butter and full-fat dairy already in the sauce.

What can I use instead of brandy?

Madeira or sherry work in the same amount, and dry white wine does too, though it needs to be dry because sweet wine changes the sauce. For an alcohol-free option, use the same quantity of apple juice plus one tablespoon of white wine vinegar. The vinegar gives the apple juice the sharp edge that brandy brings to the pan. Scrape the skillet bottom after adding it, and the brown bits go into the sauce.

Can I freeze beef stroganoff?

You can, though sour cream and crème fraîche tend to separate after freezing, and the sauce loses its smooth texture. If freezing is the plan, use double or heavy cream in the sauce.

Why did my sauce split?

Low-fat sour cream can leave the sauce thin and can split. If the sour cream taste is too strong, replace half with heavy cream or use heavy or double cream for all of it.

How long do leftovers keep?

Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in a microwave or over low stovetop heat until the beef is hot, but don't boil the sauce.

Beef Stroganoff with Mushrooms and Sour Cream Sauce

By Daniel ChoOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

I make this beef stroganoff when I want dinner on the table in 30 minutes, with steak strips, mushrooms, and onion in a savoury sour cream sauce that catches the browned bits from the skillet (the little tang from the dairy is the bit I like best here).

I use a large, heavy-bottomed skillet, ideally cast iron, and leave the mushrooms over medium-low heat for the full 7 to 10 minutes before moving them out. Then the steak gets a fast, high-heat fry in the same pan and picks up the browned bits instead of turning grey and wet.

The brandy loosens the fond from the skillet, and I scrape firmly with a wooden spoon or spatula until the bottom looks clean again before moving on. Beef stock and whole grain mustard go in next, then the mushrooms and onions return for their short simmer with the bay leaf. The bay leaf and mustard stay quietly behind the beef.

I use full-fat crème fraîche or sour cream and fold it in over low heat after the pan is bubbling, and the sauce stays smooth around the beef. Parsley goes on top right before it leaves the stove (I like it against the brown sauce), and the sauce has enough body to coat a spoon.

Why you'll love this recipe

The onions and mushrooms cook before the steak goes back into the skillet.
Mashed potatoes catch the mushroom sauce, with dill pickles alongside.
One heavy skillet builds up browned bits for the sauce without extra pans to wash.
It feeds four with one pound of steak, and the meat portion stays sensible for dinner.
Full-fat dairy makes the sauce thicker than low-fat sour cream.

Instructions

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet.

Cook the sliced onion and 225 g sliced mushrooms over medium-low heat for 7-10 minutes, then remove them from the skillet and set aside.

Add the 450 g beef steak strips to the same skillet and fry over high heat for 3-5 minutes.

Pour in 60 ml brandy and cook until the alcohol burns off.

Add 125 ml beef stock, 1 teaspoon whole grain mustard, 1 bay leaf, salt, and freshly ground pepper.

Scrape the skillet bottom with a spatula or wooden spoon to release the brown bits.

Return the onions and mushrooms to the skillet and cook for 3 minutes, until heated through and bubbling.

Stir in 250 ml full-fat crème fraîche or sour cream over low heat, sprinkle with chopped parsley, and remove from the heat.

FAQ

I like it with Herb and Garlic Mashed Potatoes and homemade Rye Bread. Dill pickles belong on the plate too, and fried shoestring potatoes are another option. Egg noodles work. You can also use plain rice or pasta.

Beef Stroganoff with Mushrooms and Sour Cream Sauce

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Dinner Beef Quick Meals Stovetop

Beef Stroganoff with Mushrooms and Sour Cream Sauce

Name: Beef Stroganoff with Mushrooms and Sour Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 tbsp butter; 1 onion (thinly sliced); 225 g crimini or chestnut mushrooms (1/2 lb, sliced); 450 g beef steak (1 lb, cut into strips, sirloin used); 60 ml brandy (1/4 cup); salt (to taste); freshly ground pepper (to taste); 125 ml beef stock (1/2 cup); 1 bay leaf; 1 tsp whole grain mustard; 250 ml full-fat crème fraîche or sour cream (1 cup); 3 sprigs flat-leaf parsley (3-4 sprigs, chopped)

By Daniel ChoOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The onions and mushrooms cook before the steak goes back into the skillet.
Mashed potatoes catch the mushroom sauce, with dill pickles alongside.
One heavy skillet builds up browned bits for the sauce without extra pans to wash.
It feeds four with one pound of steak, and the meat portion stays sensible for dinner.
Full-fat dairy makes the sauce thicker than low-fat sour cream.

Ingredients

Servings4

•1 tbsp oil
•1 tbsp butter
•1 onion (thinly sliced)
•225 g crimini or chestnut mushrooms (1/2 lb, sliced)
•450 g beef steak (1 lb, cut into strips, sirloin used)
•60 ml brandy (1/4 cup)
•salt (to taste)
•freshly ground pepper (to taste)
•125 ml beef stock (1/2 cup)
•1 bay leaf
•1 tsp whole grain mustard
•250 ml full-fat crème fraîche or sour cream (1 cup)
•3 sprigs flat-leaf parsley (3-4 sprigs, chopped)

Instructions

1
Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet.
2
Cook the sliced onion and 225 g sliced mushrooms over medium-low heat for 7-10 minutes, then remove them from the skillet and set aside.
3
Add the 450 g beef steak strips to the same skillet and fry over high heat for 3-5 minutes.
4
Pour in 60 ml brandy and cook until the alcohol burns off.
5
Add 125 ml beef stock, 1 teaspoon whole grain mustard, 1 bay leaf, salt, and freshly ground pepper.
6
Scrape the skillet bottom with a spatula or wooden spoon to release the brown bits.
7
Return the onions and mushrooms to the skillet and cook for 3 minutes, until heated through and bubbling.
8
Stir in 250 ml full-fat crème fraîche or sour cream over low heat, sprinkle with chopped parsley, and remove from the heat.