Beef stroganoff

Name: Beef stroganoff
Prep time: 14 min
Cook time: 27 min
Total time: 41 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 tbls Olive Oil; 1 Onions; 1 clove Garlic; 1 tbsp Butter; 250g Mushrooms; 500g Beef Fillet; 1tbsp Plain Flour; 150g Creme Fraiche; 1 tbsp English Mustard; 100ml Beef Stock; Topping Parsley

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Russian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 68 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 41 min total

1 tbls Olive Oil
1 Onions
1 clove Garlic
1 tbsp Butter
250g Mushrooms
500g Beef Fillet
1tbsp Plain Flour
150g Creme Fraiche
1 tbsp English Mustard
100ml Beef Stock
Topping Parsley

Step-by-step instructions

Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all.
Crush in the garlic and cook for a 2-3 mins further, then add the butter.
Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened.
Season everything well, then tip onto a plate.
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour.
Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured.
Tip the onions and mushrooms back into the pan.
Whisk the crème fraîche, mustard and beef stock together, then pour into the pan.
Cook over a medium heat for around 5 mins.
Scatter with parsley, then serve with pappardelle or rice.

Why this works on a weeknight

Beef stroganoff lands at about 41 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Beef stroganoff actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Beef Russian