Beef Stroganoff With Mushrooms

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A one-pot beef stroganoff with mushrooms, tender rump steak, peas and a creamy sour cream sauce, served over boiled potatoes.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course

Cuisine: European

Servings: servings

Calories: 290kcal

Author: Nivenka

Ingredients

1 tablespoon coconut oil or butter
1 large brown onion quartered and sliced thinly
½ teaspoon sea salt
1 lb. beef rump steak sliced into thin strips, cut away any hard fat (450 g)
7 oz. cremini mushrooms or Swiss button mushrooms (regular white button mushrooms are fine)
A handful of dried porcini mushrooms optional
3 cloves garlic finely diced
1 tablespoon tomato paste
1 tablespoon Dijon mustard yellow mustard is okay
1 bay leaf optional
Generous pinch of black pepper
1 cup beef stock or ½ beef stock cube and 1 cup water
1 tablespoon tapioca flour or arrowroot flour
⅓ cup sour cream or crème fraîche
½ cup garden fresh peas if using frozen, defrost under hot water first
2 tablespoons chopped flat-leaf parsley
Our side dish: 3 large potatoes cubed and boiled till tender

Instructions

Heat the coconut oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and sea salt and cook for 5 minutes, stirring a few times.
Raise the heat to medium-high, add the beef strips in one layer and cook for 2 to 3 minutes, until the colour of the meat changes and some strips brown.
Add the cremini mushrooms and cook for 5 to 6 minutes, until the liquid they release has mostly evaporated.
Stir in the garlic, tomato paste, Dijon mustard and black pepper and cook for 1 minute.
Pour in the beef stock and add the bay leaf and dried porcini mushrooms, scraping the bottom of the pot.
Bring to a gentle simmer, reduce the heat to low and cover tightly. Simmer for 45 to 55 minutes, stirring every 15 minutes and adding a splash of water as needed to keep the meat at least half covered.
Meanwhile, boil the cubed potatoes in salted water for 15 to 20 minutes until tender, then drain and keep warm.
Taste a strip of beef. It should be tender with no rubbery chew. If it is still firm, cover and simmer another 10 to 15 minutes.
Scoop a few tablespoons of the hot cooking liquid into a cup, dissolve the tapioca flour in it, then stir it back into the pot. Simmer uncovered for 1 to 2 minutes until glossy.
Remove the pot from the heat, discard the bay leaf and stir in the sour cream until smooth.
Stir in the peas, cover and stand for 3 to 4 minutes. Stir in the parsley and serve over the boiled potatoes.

Notes

Cooking Time and Temperature

Simmer the stew on the lowest stovetop heat that keeps a few bubbles moving, covered, for 45 to 55 minutes. The beef is ready when a strip is tender with no rubbery chew, which can take up to 70 minutes if the strips were cut thick.

Boil the cubed potatoes in salted water for 15 to 20 minutes, until a knife slides through with no resistance.

Taste & Texture

This stovetop beef stroganoff is savoury and creamy, with soft strands of onion and meaty mushrooms in a glossy sauce. The tomato paste and Dijon mustard give it depth, the sour cream smooths everything out, and the peas add small sweet bites.

Recipe Variations and Substitutions

Budget version: Use less beef and add more mushrooms and onions, or a handful of extra cubed potatoes to the pot.
Thickener: Arrowroot, cornstarch or rice flour can replace the tapioca flour, and regular flour works if gluten is not an issue.
Dairy-free: Leave out the sour cream and stir in a couple of tablespoons of coconut cream instead.
Low carb: Skip the potatoes and serve the stew over courgette noodles or cauliflower rice.
Fat: Butter can be used in place of the coconut oil for a richer base.

Storage, Freezing & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months. The sauce may look grainy when thawed but comes back together with stirring.
To Reheat: Warm gently over low heat, stirring often, and add a splash of water or stock if the sauce has thickened too much.

Serving Recommendations

I serve this over the boiled potatoes most of the time, since they soak up the sauce without competing with it. Egg noodles and plain rice are both good, and a green salad or some steamed greens on the side is enough to round out the plate.

Proper Storage Tips

Let the stew cool before transferring it to an airtight container.
Refrigerate within 2 hours of cooking.
Store the potatoes separately so they do not soak up all the sauce.
Reheat only the portion you plan to eat, as repeated heating can split the sour cream.

Pro Tips

Use a heavy pot with a tight lid so the single cup of stock does not cook away.
Brown the beef in two batches if the pot is crowded.
Cook the mushrooms until their liquid has evaporated for a deeper sauce.
Slake the tapioca flour in hot cooking liquid before adding it to avoid lumps.
Stir in the sour cream off the heat so it stays smooth.
Add the peas at the very end and let them warm through under the lid.

Nutrition