Beeg Kitchen

Beeg Kitchen
Heat one tbsp of the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.
Add the mushrooms and cook for a further 3-4 minutes, stirring often, until lightly browned.
Transfer the contents of the pan to a bowl. Place the pan back over the heat and turn the heat up to high.
Drizzle the strips of steak with the remaining 1 tbsp of oil and sprinkle on the salt and pepper.
Place the steak in the pan in a single layer and cook for 1 minute, then turn the steak strips over and cook for a further 30 seconds.
Add the onions and mushrooms back to the pan and turn the pan down a medium heat.
Pour in the double (heavy) cream, followed by the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't let it boil). Turn off the heat.
Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika before serving.
Calories: 596 kcal Carbohydrates: 8 g Protein: 24 g Fat: 54 g Saturated Fat: 27 g Cholesterol: 169 mg Sodium: 281 mg Potassium: 638 mg Fiber: 1 g Sugar: 3 g Vitamin A: 1437 IU Vitamin C: 5 mg Calcium: 106 mg Iron: 2 mg
Keywords dinner for two, indulgent, Valentines Day
Tried this recipe? Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
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Published: Feb 13, 2020 · Modified: Mar 22, 2021 by Nicky Corbishley
Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. It’s also ready in less than 20 minutes! Perfect for Valentine's day.

I’ve long been a stroganoff fan, my mum makes an awesome one with chicken and green peppers that I LOVE! In fact, I think I’ll have to add that one to the blog soon.
A beef stroganoff though? Mmmmmm so indulgent .
Chris and I filmed the video for this one early one morning (we often start filming about 5am so we can get a 3 videos in before the kids finish school), and it was so good, we couldn’t resist eating it the moment the camera stopped rolling. Steak stroganoff for breakfast on a weekday. I love my job.
There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler , with a base of double (heavy) cream and sour cream. It’s got ALL the flavour, and I think it might just have to be one of my desert island foods.
Full quantities and instructions in the recipe card at the bottom of this post.
You can use a regular frying pan for this recipe, but I like to use my cast iron skillet (<-- affiliate link) - it gives a lovely char to the steak and mushrooms, which adds to the flavour and colour of the dish.
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. You lose all the juiciness and tenderness of the steak, and it's just too much of a shame to reheat a nice piece of ribeye . So my advice is to make it right before serving. I do have a post on Freezer Friendly Meals if you are after something you can make ahead and freeze.
Now, if you wanted to make ahead , you could slice the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I often make rice ahead and re-heat in the microwave. For pasta, I just cook it for 2 minutes less than the pack instructions, then drain, run under cold water, drain again and store, covered, in the fridge. You can pop it in a pan of boiling water for 2-3 minutes to finish off the cooking process right before serving.
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated . Whipping cream is an ok replacement for double cream (approx. 35% fat , compared to double/heavy which is approx. 48% fat ), but don’t use single cream.
Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling .
I usually serve beef stroganoff with boiled rice , Egg Fried Rice (sounds a bit strange but its delicious with this) or pasta , but it also goes well with chips (try my twice-fried chips from this poutine recipe ), or crispy roast potatoes .
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Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
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This is delicious , so quick and easy to make , one of my favourite kitchen sanctuary recipes!

Hi Nicky, this recipe tasted fantastic, made with ribeye beef it was a quick but ever so tasty meal, full of flavour.
I've got to disagree with Dylan's comments, I thoroughly enjoy and look forward to the background story as to why you created the dish, it gives a bit more substance instead of being just another recipe, I for one (and am sure the majority) care about this, please keep it up
Regards Gary
Made this for tonight.
Smells wonderful, looks fantastic and tastes out of this world.
Thanks Nicky.
Have a lot more of your great recipes to try.
Peter
Delicious - do you have a specific recipe for mushroom stroganoff seems you love mushrooms so much I'm guessing you do !
But I'm also guessing I just take out the meat and substitute with more mushrooms ?
Yes absolutely - just replace the steak with more mushrooms. That's the way to go 🙂

Oh my goodness, this recipe is delicious, fast and easy! Both, me and my husband, loved it! Make sure to keep all the juices from the onions, mushrooms and cooked meat (don't drain anything). After adding the cream and sour cream, I mixed some cornstarch and water together, then added it to thicken a little more. I also added garlic salt just for the heck of it. We ate it over egg noodles. So yummy!
But does there really need to be a story that nobody cares about before you get to the ingredients and method?
Thanks Dylan, so glad you like the recipe.
Unfortunately I'm not a recipe writing robot - my blog is a family business, and I'm fortunate that it allows me to write what I like in my own space on the web - all while providing free, trusted recipes to my readers.
My family and many readers enjoy that there is personality in my website, as well as lots of tips and extra information to make the recipe as successful and useful as possible.
However, I do also provide a 'jump to recipe' button at the top of every page, so you can skip the bit that nobody cares about if you prefer. Hope that's helpful for you 🙂
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
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Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…
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Recipes

Katie Lee

Recipe courtesy of Katie Lee Biegel

Recipe courtesy of Katie Lee Biegel

Show:

The Kitchen

Episode:

Weeknight Wonders

Level:
Easy

Total:
2 hr 45 min

Active:
40 min

Yield:
8 servings

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Level:
Easy

Total:
2 hr 45 min

Active:
40 min

Yield:
8 servings

Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.

Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.

Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.

Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.

Ladle into individual bowls over mashed potatoes and serve.

Show:

The Kitchen

Episode:

Weeknight Wonders

Beef Bourguignon

Beef

Main Dish

More from:

The Kitchen

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5 Ingredients or Less

Highly Rated

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Absolutely delicious! My husband and 11 year-old son loved it as well. I did not add water. I added a little bit of beef stock, instead. A bit labor intensive, but definitely worth it. I will surely make this again. Thank you, Katie!

There are several things I would NEVER do in this recipe. Add water to cover the beef????? No! Add beef broth or stack, never water. Also, adding raw mushrooms only adds more water and doesn’t enhance the taste of the mushrooms. Sauté them to get some color then add.

The recipe is sooo worth the time! We all just love it.

This was an amazing dinner! We loved it. Easy and amazing taste!

This recipe is on point! The only thing I did different was I sautéed my mushrooms before adding them. Cold day here and it smelled so good simmering away-will definitely make again. Thanks Katie-Lee.

Thanks Katie! Great Coronavirus Quarantine comfort food! Lol My husband really loved it! (I’m a pescatarian and don’t eat meat, but it smelled good and I loved the wine!) The only changes I made were to sauté the mushrooms in butter before adding them and also melted the butter in the microwave and mixed in the flour before adding it to the Dutch oven. So easy to follow. ❤️

Phenomenon! Thank you Katie for this awesome recipe. It was a big hit with my family. Absolutely love the idea of the mashed potatoes underneath everything. Will make again and again!

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