Calories (Per Serving)
350 kcal
Discover how to prepare an irresistible creamy beef stroganoff using simple ingredients and easy techniques. This recipe yields 10 generous servings in just 40 minutes, perfect for a practical and delicious dinner. Season the beef with pepper, sauté with onion, add mushrooms and finish with heavy cream for a velvety sauce. Serve with fluffy white rice and shoestring potatoes to complete the classic meal.
Beef Stroganoff – Discover how to make creamy and juicy stroganoff in 40 minutes for 10 servings, with golden beef strips, mushrooms and velvety sauce. Easy and irresistible with fluffy rice and crispy shoestring potatoes. Let’s prepare it together?
Stroganoff Ingredients
- 500 g thinly sliced beef strips – Main protein base that stays juicy after quick searing.
Substitution: Filet mignon or top round cut thin. - 1 pinch black pepper – Essential seasoning that enhances beef flavor without overpowering.
Tip: Freshly ground for fresh aroma. - 3 tablespoons butter (45 g) – Responsible for golden sauté and buttery flavor.
Substitution: Olive oil or neutral oil. - Half chopped onion (about 100 g) – Adds sweetness and aromatic base to the sauce.
- 1 beef bouillon cube – Intensifies umami beef flavor practically.
- 4 tablespoons boiling water (60 ml) – Dissolves bouillon for even seasoning integration.
- 1/2 cup cognac (120 ml) – Flambé evaporates alcohol adding subtle smoky note.
- 200 g sliced canned mushrooms – Classic mushrooms absorb flavors and add earthy texture.
- 3 tablespoons tomato paste (45 g) – Color and balanced acidity in creamy sauce.
- 1 tablespoon mustard (15 g) – Spicy touch and emulsifier for cream.
- 2 tablespoons ketchup (30 g) – Sweetness and final shine without excess.
- 1 can heavy cream (200 g) – Finishes with irresistible velvety creamy sauce.
Utensils for Making Stroganoff
Organize utensils before starting to facilitate the process, avoid unnecessary pauses and ensure smooth flow, especially in quick recipes like this creamy stroganoff for 10 servings in 40 minutes.
- Large non-stick skillet
- Medium bowl or container
- Wooden spoon or spatula
- Sharp knife and cutting board
- Stove with adjustable flame
How to Make Stroganoff
- Season the beef: Place thin beef strips (500 g) in a bowl and sprinkle black pepper to taste. Massage well to distribute evenly and rest 5 minutes; allows pepper to penetrate fibers, intensifying flavor without excess salt.
- Heat skillet for searing: Turn medium-high heat on large skillet, add 1 tbsp butter (15 g). Wait to fully melt with light foam, ready for beef – avoid excess smoke to prevent burning.
- Brown first batch of beef: Spread thin layer of beef strips in hot skillet without overlapping. 1-2 minutes each side until evenly golden, minimal stirring for caramelized crust retaining juices.
- Reserve and repeat searing: Transfer browned beef to clean hot bowl. Repeat remaining portions adding butter if needed; small batches prevent water release, keeping tender and flavorful.
- Sauté onion: In same skillet with toasted residues, melt remaining 2 tbsp butter. Add half chopped onion, sauté 2-3 min until translucent, scraping bottom for caramelized flavors.
- Incorporate broth and reduce: Return all reserved beef. Dissolve 1 beef bouillon cube in 4 tbsp boiling water (60 ml), pour and stir. High heat 3-4 min until liquid nearly evaporates, concentrating flavors.
- Optional flambé for smoky aroma: Pour 1/2 cup cognac (120 ml), carefully tilt skillet for flame to touch alcohol; blue flame 10-20 sec evaporates alcohol leaving caramel note.
- Monitor flambé: Keep safe distance from flames (about 12 inches), don’t stir; let extinguish naturally for safety.
- Add mushrooms: Add 200 g sliced mushrooms, cover low heat 3 min; release moisture absorbing flavors for earthy texture.
- Integrate condiments 5 minutes: Add 3 tbsp tomato paste, 1 tbsp mustard, 2 tbsp ketchup. Mix, cover low heat exactly 5 min to blend acidity, spice, sweetness.
- Finish with cream: Add 1 can heavy cream (200 g), stir gently lowest heat 1-2 min to emulsify pink creamy sauce; IMPORTANT: do not boil to avoid curdling.
- Serve hot: Turn off heat, transfer to platter. Pair with fluffy white rice and crispy shoestring potatoes for 10 generous servings in ~40 min.
Stroganoff Nutritional Information
Values below are approximate estimates per serving (10 servings), based on official food composition tables (TBCA/TACO, USDA FoodData Central); may vary by ingredients and methods.
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 8 g |
| Proteins | 25 g |
| Total Fats | 25 g |
| Saturated Fats | 12 g |
| Dietary Fiber | 1 g |
| Sodium | 450 mg |
Macronutrient Distribution per Serving
Data Source: Calculated from recipe quantities using Brazilian Food Composition Table (TBCA) for beef, heavy cream, veggies and USDA FoodData Central for mushrooms, condiments.
TBCA | USDA. *% Daily Values for 2000 kcal diet.
Tips for Perfect Stroganoff
These special tips ensure creamy, juicy beef stroganoff perfect for 10 servings in 40 minutes, avoiding common errors for pro results.
- Dry beef before seasoning: Pat strips with paper towel to remove surface moisture; speeds browning, prevents steam, forms crust retaining juices.
- Brown in small batches: Don’t overcrowd 500 g beef; water release steams instead of searing – batches for tender texture.
- Don’t overstir onion sauté: Let wilt 2-3 min scraping bits for rich base without burning.
- Safe or optional flambé: Tilt carefully if using cognac for smoke; skip if beginner, no quality loss.
- Cook mushrooms covered low: 3 min for 200 g to release moisture balancing sauce with umami.
- Add heavy cream on min heat: Stir 200 g can 1-2 min no boil to emulsify; boiling curdles.
- Serve immediately hot: With fluffy rice, crispy shoestring potatoes; resting cools sauce.
Stroganoff Variations
Creamy quick base allows creative adaptations keeping 40 min and 10 servings, swapping proteins or flavors.
- Chicken stroganoff: Swap 500 g beef for thin chicken breast strips, chicken bouillon; lighter calories.
- Vegetarian with extra mushrooms: Double mushrooms (400 g) or cauliflower florets, veggie bouillon, plant cream for vegans.
- Shrimp stroganoff: 500 g cleaned shrimp, optional white wine flambé, seafood bouillon; 2 extra min.
- Light healthy version: Greek yogurt for cream, half butter with oil; less calories, extra mustard.
- Brazilian spicy: 1 tsp chili flakes or smoked paprika in beef seasoning; heat with crunch.
Stroganoff Ingredient Tips
Choose fresh lean beef like filet mignon or rump for 500 g thin strips against grain; drained canned mushrooms firm texture. Sub butter EVOO healthier. Quality UHT heavy cream emulsifies best, dissolved bouillon quick umami.
Balanced: high protein (25 g/serving) satiety, creamy fats 350 kcal moderate, veggies vitamins; rice completes carbs.
- Thin beef strips: Lean cuts minimize sauce fat, caramelized sear.
- Mushrooms: Drained sliced absorb flavors, natural potassium.
- Heavy cream: Calcium good fats creamy; light for fewer calories.
- Mustard & ketchup: Balance acid sweet, tomato antioxidants.
Storage and Preservation
Cool and store airtight fridge up to 3 days; freeze portions 1 month zip bags. Reheat low with milk for creaminess, no microwave; don’t refreeze thawed.
Your creamy beef stroganoff is ready to conquer the table! Serve hot with fluffy white rice and generous crispy shoestring potatoes on top for perfect texture contrast making every bite irresistible. Classic combo elevates to comforting homemade level, ideal quick family dinners.
Perfect for weekend lunches or casual gatherings. With this foolproof recipe, repeat anytime. Try Succulent Rump Stew for variety.
Can I substitute beef with chicken?
Yes, 500 g thin chicken breast strips, chicken bouillon. Same steps, brown batches for juiciness, lighter 40 min version.
Why does heavy cream curdle in stroganoff?
Boiling after adding can. Always lowest heat 1-2 min gentle stir no bubbles to emulsify; keep low at end.
How to store cooked stroganoff?
Cool, airtight fridge 3 days. Freeze portions 1 month; thaw fridge overnight, reheat low with milk for 10 servings.
Stroganoff watery, what went wrong?
Browned all beef at once releasing water. Sear small batches hot skillet for crust; reduce broth liquid fully.
Must I flambé cognac? Required?
No, optional; pour and evaporate high heat for caramel without flame risk. Same texture creaminess 10 servings.
What to serve stroganoff for 10?
Fluffy white rice, crispy shoestring potatoes on top. Farofa or mashed potatoes too, balanced 350 kcal family meal.
Did you like this recipe?
If yes, share with friends and family!
- Juicy Bauru Sandwich with Homemade Roast Beef - 17 de March de 2026
- Refreshing Flavored Water with Fruits and Herbs - 17 de March de 2026
- Creamy and Easy Classic Can Mousse - 11 de March de 2026
