If you want to learn how to make beef stroganoff that’s creamy, juicy, and restaurant-worthy, you’ve come to the right place.
This recipe will teach you all the secrets that turn a simple stroganoff into an irresistible dish — with tender beef, a rich sauce, and an aroma that fills the whole house.
Stroganoff is a true classic. Of Russian origin, it won Brazil over with its unique flavor and that creamy touch that pairs perfectly with white rice and crispy shoestring potatoes. But what few people know is that the secret to a perfect how to make beef stroganoff lies in small details: the cut of the meat, the sauté point, and the balance of the sauce.
Get ready to learn how to make beef stroganoff with chef techniques and simple ingredients — and surprise everyone at the table with the result.
Premium Beef Stroganoff Recipe
Ingredients:
For the beef stroganoff
- 600 g of top sirloin (or filet mignon), cut into medium cubes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup brandy (optional, for flambéing)
- 1/2 cup Port wine or dry red wine
- 1 cup homemade beef stock
- 1 tablespoon Dijon mustard
- 150 g fresh white button mushrooms, sliced
- 1 cup heavy cream (fresh cream)
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
To serve
- Fluffy white rice
- Golden shoestring potatoes (homemade or store-bought)
Directions:
- Prep the beef:
Pat the beef cubes dry with paper towels. This is essential so they brown instead of steam. - Sear in batches:
In a large hot skillet, add olive oil and one tablespoon of butter.
Add the beef in small batches and sear until browned on both sides.
Remove and set aside. - Sauté the aromatics:
In the same skillet, add the remaining butter.
Add the onion and garlic and sauté until golden.
Add the tomato paste and stir until it darkens slightly — this step deepens the flavor. - Flambé and deglaze:
Return the beef to the skillet and pour in the brandy.
Carefully flambé (or simply let the alcohol evaporate).
Add the Port wine, scraping the bottom of the pan to release the browned bits. - Build the sauce:
Add the beef stock, Dijon mustard, thyme, and bay leaf.
Simmer for 10 minutes, until the sauce reduces and thickens. - Add the mushrooms:
In a separate skillet, brown the fresh mushrooms in butter until lightly golden.
Stir into the stroganoff and combine well. - Finish with cream:
Over low heat, add the heavy cream and stir to incorporate.
The sauce should be velvety and glossy.
Do not boil to prevent curdling. - Adjust and serve:
Season with salt and black pepper.
Serve over white rice and top with crispy shoestring potatoes.
Golden Tips
- Use tender cuts. Top sirloin, filet mignon, and eye of round (coxão mole) are best for juicy results.
- Don’t fuss with the beef. Let it sear undisturbed to form that delicious golden crust.
- The secret is reduction. Cooking the sauce down concentrates the beefy flavor.
- Heavy cream is the upgrade. Swapping regular cream for heavy cream gives a velvety texture and sheen.
- Flambé elevates everything. Brandy adds a sophisticated note without a harsh taste.
- Fresh mushrooms are essential. Canned mushrooms change both flavor and texture.
- Go easy on ketchup. If you want a hint of sweetness, use just a tiny touch.
- Serve right away. Stroganoff loses creaminess if it sits too long.
The Secret to How to Make Creamy Beef Stroganoff
Knowing how to make beef stroganoff creamy goes beyond just adding cream.
The real secret is in the slow reduction of the sauce and the right temperature when finishing.
As the stock simmers gently, it releases collagen from the meat, which blends with the cream to create a rich, velvety texture.
Another tip is using butter instead of oil — it emulsifies better and lends that irresistible buttery flavor.
The Origin and Charm of Stroganoff
Few imagine that stroganoff was born in Russia back in the 19th century.
The original recipe was simple: strips of beef sautéed with onion and finished with sour cream.
But once it arrived in Brazil, everything changed.
Here, the dish gained tropical touches like heavy cream, ketchup, and shoestring potatoes.
Today, it’s a Sunday-lunch icon — and anyone who learns how to make beef stroganoff the right way never wants it any other way.
The Best Cuts for Beef Stroganoff
A great result starts with great beef.
To master how to make beef stroganoff worthy of praise, choose cuts with short fibers and balanced fat that stay tender and flavorful even with quick cooking.
The best choices are:
- Filet mignon: ultra-tender with a mild flavor, ideal for a delicate texture.
- Top sirloin center (“bombom da alcatra”): a prime, extremely juicy cut with a pronounced beefy taste. Holds its doneness well in quick preparations.
- Top sirloin: a solid balance of texture and flavor — great for everyday cooking.
- Eye of round (coxão mole): a budget-friendly, tender option when well seared.
- Round (patinho): works well if sliced against the grain and seared quickly.
Avoid tougher cuts like chuck or shank, since stroganoff’s quick cook time won’t tenderize them properly.
Perfect Side Dishes
A good stroganoff deserves worthy company.
Beyond the classic white rice and shoestring potatoes, try these creative pairings:
- Creamy mashed potatoes
- Buttered jasmine rice
- Buttery herb farofa
- Grilled vegetables
Each side highlights a different aspect of the dish and turns lunch into a complete experience.
How to Make Homemade Shoestring Potatoes
Want to level things up even more? Make your own shoestring potatoes!
It’s simple and the flavor is incomparable to the store-bought kind.
- Use Asterix potatoes (the red-skinned kind).
- Grate thinly and soak in salted water for 10 minutes.
- Drain, dry well, and fry in hot oil until golden.
- Drain on paper towels and sprinkle with salt.
The result: crunch and authentic flavor that make your stroganoff shine.
How to Store and Reheat Stroganoff
After learning how to make beef stroganoff, it’s important to know how to keep it.
- In the fridge: up to 3 days in a tightly sealed container.
- In the freezer: up to 90 days.
- To reheat: warm over low heat with a tablespoon of milk or cream, stirring constantly.
This way, the sauce returns to its creamy, flavorful texture without separating.
Common Mistakes When Making Stroganoff
Even those who’ve mastered how to make beef stroganoff can make a few simple mistakes.
Here’s how to avoid them:
- Overcrowding the pan — prevents proper searing.
- High heat after adding cream — makes the sauce split.
- Skipping reduction — results in shallow flavor.
- Overcooking the mushrooms — they lose texture.
Paying attention to these details is what turns a good recipe into an unforgettable dish.
Frequently Asked Questions (FAQ)
1. Can I make stroganoff without brandy?
Yes. Brandy is optional but adds aroma. You can use beef stock or red wine instead.
2. Can I use regular cream?
Yes, but the result will be less dense. For restaurant-level creaminess, choose heavy cream.
3. Can I add ketchup?
Yes, but in small amounts only, just to balance the sauce’s acidity.
4. How do I make the sauce thicker?
Let it reduce over medium heat until the stock concentrates before adding the cream.
5. Can I substitute the mushrooms?
Yes — try hearts of palm, corn, or sautéed vegetables for different versions.
Conclusion
Now you know how to make beef stroganoff to perfection.
By following these steps, you’ll get a creamy, balanced, and deeply flavorful dish.
The secret lies in attention to detail: a good sear on the beef, a reduced sauce, and a gentle finish with fresh heavy cream.
This is one of those recipes that blends tradition and sophistication — the kind of dish nobody forgets after tasting it.
So put on your apron and get ready to impress.
Your new favorite stroganoff starts here.
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