Beef Stroganoff recipe

French

Beef Stroganoff is a savory Russian-origin dish known for its creamy, delicately spiced sauce.

Traditionally made with wine or vodka, this version I’m sharing is completely alcohol-free, yet retains the authentic taste of the dish.

It’s super delicious, simple to prepare and perfect for a quick family or friends’ dinner.

Beef Stroganoff or Stroganov : Alcohol-free version

If there’s one dish that gets my kids to enjoy beef without a fuss, it’s beef stroganoff.

They usually avoid meat, joking that it “sticks to their teeth,” but this recipe wins them over every time.

The combination of tender beef strips, golden sautéed onions, and mushrooms still slightly crisp, all wrapped in a velvety, extra-creamy sauce, is simply irresistible.

And the best part? This version is completely alcohol-free while keeping all the authentic flavor.

Beef stroganoff may sound fancy, but it’s actually a quick, comforting, one-pan recipe that comes together in about 30 minutes.

Perfect for busy evenings, family meals, or when you want something cozy without spending hours in the kitchen.

It’s a dish that feels special yet remains incredibly easy to make, every time.

Key Ingredients for a Creamy, Flavorful Beef Stroganoff

• 450 g beef (fillet, flank steak, sirloin, or rump steak) : Choose a tender cut that cooks quickly and stays juicy. Slice it into thin strips so it browns fast and absorbs the sauce beautifully.
• 2-3 tbsp olive oil : Used for searing the beef and sautéing the vegetables. It adds richness and helps create a nice golden color.
• 500 g button mushrooms : Slice them thick so they stay slightly firm. Their earthy flavor balances the creaminess of the sauce.
• 1 white onion : Finely diced and sautéed until golden to add sweetness and depth to the dish.
• 1 tbsp butter : Adds extra flavor and helps caramelize the onions and mushrooms.
• 1 garlic clove : Minced or crushed to give a subtle aromatic touch that lifts the whole dish.
• 150 ml beef stock : Made by dissolving half a stock cube in hot water. It enriches the sauce and enhances the meat’s flavor.
• 2 tbsp tomato paste : Brings acidity, color, and a hint of sweetness that balances the creamy sauce.
• 1 tsp mustard : Adds a gentle tang and complexity without overpowering the dish.
• 1 tsp sweet paprika : Gives warmth, color, and a mild smoky note.
• 1 tbsp flour : Helps thicken the sauce to create that classic silky texture.
• 200 ml double cream (or heavy cream) : The key to a luscious, velvety sauce that coats every bite.
• Fresh parsley, chopped : Sprinkled on top for freshness and a pop of color just before serving.

Step-by-Step Instructions for a Perfect Beef Stroganoff

– Tenderise the beef and prepare the beef

• Use a meat mallet or rolling pin to gently pound the beef. This softens the fibres and ensures a tender, melt-in-the-mouth texture.
• Cut the meat into even strips, about 2.5 × 5 cm. Uniform pieces help the beef cook quickly and evenly.

– Prepare the vegetables

• Brush the mushrooms clean (avoid washing to prevent sogginess), then slice them.
• Finely dice the onion and set everything aside.

– Sear the beef

• Heat a splash of olive oil in a large frying pan over high heat.
• Add the beef in a single layer and sear for 1-2 minutes per side until lightly browned. Avoid overcrowding the pan or the meat will steam instead of brown.

– Set the beef aside
Transfer the seared beef to a plate and cover it. Repeat the process until all the meat is browned.

– Sauté the onions

• In the same pan, add a little more oil along with the butter.
• Cook the onions over medium heat until soft and golden, releasing their natural sweetness.

– Add the mushrooms
Stir in the sliced mushrooms and cook until they soften and begin to brown slightly.

– Return the beef
Add the beef back into the pan along with the minced garlic. Stir to combine.

– Deglaze with beef stock
Pour in the prepared beef stock and scrape the bottom of the pan to release any caramelised bits packed with flavour.

– Build the sauce

• Let the mixture simmer for about 5 minutes, then stir in the flour, paprika, tomato paste, and mustard.
• Mix well to thicken and deepen the flavours.

– Simmer gently
Cook for another 3 minutes to allow the sauce to blend and slightly reduce.

– Add the cream
Pour in the double cream and stir until the sauce becomes creamy and smooth.

– Season and finish
Taste and adjust with salt and pepper as needed. Remove from heat.

– Serve
Serve immediately, topped with freshly chopped parsley for colour and freshness.

Note:

Feel free to adjust the amount of stock depending on how much sauce you want.

Since we served this beef stroganoff with pasta today, I added a bit more stock and cream so the sauce could generously coat every strand.

How to Choose and Cook Beef That Stays Tender

– Choose the right cut : 

• Opt for naturally tender cuts such as fillet, sirloin, or flank steak. T
• ougher cuts designed for slow cooking will require much longer cooking times, which isn’t ideal for a classic stroganoff.

– Slice the meat correctly :

• Cut the beef into even, thin strips and always slice against the grain.
• This shortens the muscle fibres and makes the meat easier to chew.

– Sear in small batches : 

• Avoid overcrowding the pan.
• Searing a few strips at a time ensures the meat browns properly instead of steaming, which helps lock in juices and flavour.

– Finish the cooking in the sauce :

• Once seared, let the beef simmer gently in the creamy sauce.
• This keeps it soft, moist, and full of flavour.

– Avoid overcooking : 

• Cook the meat just until tender.
• Overcooked beef becomes firm and dry, so remove it from the heat as soon as it’s done.

Best Side Dishes to Serve with Beef Stroganoff

• Fresh pasta : Tagliatelle, fettuccine, or any ribbon pasta work beautifully. They absorb the creamy sauce and make the dish extra comforting.
• White rice or pilaf : Perfectly cooked basmati rice or a light rice pilaf offers a clean, neutral base that balances the richness of the sauce.
• Mashed or steamed potatoes : Creamy mash or tender steamed potatoes add a rustic touch. Kids especially love this pairing.
• Gnocchi : Soft, pillowy gnocchi bring an Italian twist and hold the sauce wonderfully.
• Rösti or crispy potato cakes : Their crunchy exterior adds a delightful contrast to the creamy stroganoff.
• Quinoa or bulgur : Great lighter options if you prefer a modern, nutritious side that still complements the flavours of the dish.

Other dishes to try

• Easy and flavorful Lamb Curry
• French Hachis Parmentier
• Tuscan Salmon with Creamy Spinach Sauce
• French beef bourguignon