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–+ servings

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.
Shared notes will appear here.
Everyday Cooking
International, Russian
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Creamy beef stroganoff with tender beef strips and sautéed mushrooms in a garlic cream sauce.
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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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table

My notes:

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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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