Beef Stroganoff
Tender beef strips and earthy mushrooms come together in a light, creamy garlic sauce for this simple Beef Stroganoff – an easy, comforting skillet meal perfect for everyday cooking.
Servings: 3
Ingredients:
- 1 lb sirloin or beef fillet, sliced into thin strips
- 8 oz baby bella mushrooms, sliced
- ½ cup heavy cream
- 2 tbsp avocado oil
- 1 garlic clove, pressed
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Heat avocado oil in a large sauté pan over medium-high heat.
- Add beef strips in a single layer (work in batches if needed). Sear quickly until just browned. Transfer beef to a plate.
- In the same pan, add mushrooms. Cook until their moisture releases and evaporates, and they begin to lightly brown.
- Stir in pressed garlic and cook for about 30 seconds, just until fragrant.
- Lower heat. Pour in heavy cream, season with salt and black pepper.
- Return beef to the pan. Gently simmer 2–3 minutes until everything is warmed through and lightly coated in sauce.
- Serve warm. Bon appétit.
Notes:
From the kitchen
- Don’t overcrowd the pan when searing beef — browning = flavor.
- Lower heat before adding cream to keep the sauce smooth.
- Slice mushrooms evenly so they cook at the same pace.
- Add 1 tsp Dijon mustard for classic stroganoff depth.
- Sprinkle a pinch of paprika for warmth.
- Stir in a splash of milk if you want a lighter sauce.
- Finish with fresh parsley or chives if you like a pop of green.
- If you’d like a hint of red sauce, you can add a spoonful or two of tomato sauce along with the cream for a slightly richer, rosier finish.
- Use ½ cup heavy cream for a light, silky sauce, or a little more for extra richness.
- You can swap the heavy cream for sour cream — use ½ cup for a lighter sauce or up to ¾ cup for a richer finish.
- Serve over pasta, rice, or mashed potatoes.
- Add a fresh salad or roasted vegetables on the side for an easy, cozy meal.
- For a traditional stroganoff experience, enjoy it warm over egg noodles.
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Nutrition:
Calories: 620 kcal | Carbohydrates: 5 g | Protein: 29 g | Fat: 54 g | Saturated Fat: 22 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 23 g | Trans Fat: 2 g | Cholesterol: 152 mg | Sodium: 117 mg | Potassium: 789 mg | Fiber: 0.5 g | Sugar: 2 g | Vitamin A: 583 IU | Vitamin C: 1 mg | Calcium: 69 mg | Iron: 3 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Beef stroganoff
WHY WE LOVE IT
It’s deeply satisfying yet surprisingly simple to make, endlessly versatile, and a timeless dish that never goes out of style.
A LITTLE STORY
Beef Stroganoff is believed to have originated in Russia, named after Count Pavel Stroganov, a wealthy Russian nobleman. Its early versions, first recorded in an 1871 Russian cookbook, reflect French culinary influence through refined techniques blended with traditional Russian ingredients.
DID YOU KNOW?
The earliest stroganoff recipes used lightly floured beef simmered with mustard, bouillon, and sour cream, without onions or mushrooms, and were traditionally served over egg noodles.