Old Fashioned Beef Stroganoff Recipe In 30 Minutes Or Less

Beef Stroganoff seems like an old-fashioned recipe. And in a lot of ways, it is. But, that doesn’t take away from how delicious and comforting it is. Though its popularity peaked in the 80s and 90s, Beef Stroganoff will never go out of style. How could it, when it is composed of slices of beef with mushrooms, onion and garlic, in a rich, slightly tangy gravy? It is as delicious as it sounds. For this recipe, I serve the stroganoff over rice, but you can serve it over noodles or mashed potatoes if you’d like. When I was a kid, to cut down on costs, my mother would Beef stroganoff with ground beef, so if you’d like to do that you can. Either way, Old-Fashioned as it may be, nothing beats this Beef Stroganoff Recipe. Let’s get to it.

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Starting The Beef Stroganoff – 2:45 pm

The time that you start cooking doesn’t matter. I only show the timing so that you know approximately where you should be in the cooking process at certain points in your cooking. You may think that I can make this in 30 minutes because I’m a professional, but there is no way that you can, but I had to keep stopping to take pictures and everything. So, if I can do it, you can too. I made my stroganoff early in the day. I started at 2:45, but start whenever you’d like.

Cooking basmati rice.

The first thing you need to do is get the rice going. Your rice will likely cook differently than mine. So, carefully read the instructions that came with your rice and follow those. I will describe how I made my rice below, just to give you an idea.

The ratio for my rice was two parts liquid to one part rice. Put liquid goes into the pot first, beef stock in this case, and bring it to a boil. Add the rice to the pot along with a pinch of salt. Aim to have 1/4 cup of uncooked rice per person. The beef stroganoff serves four, so make 1 cup of rice and use 2 cups of liquid. Bring the liquid and rice to a boil. Stir. Cover the pot, and reduce the heat to low. Simmer for 17 minutes. Then remove the pot from the heat, leave covered, and let it sit for 5 minutes. Then, remove the lid and fluff the rice with a fork.

In terms of timing, at 2:45 put the stock, rice and salt in the pot and turn the heat on to high. While the rice is coming to a boil prepare your other ingredients. Thinly slice 1 onion, 2 cloves of garlic, 4 cremini mushrooms, 1 tbsp rosemary and 1 lb of the eye of round beef.

At 2:52 the rice should be boiling. Cover the pot, turn the heat to low and set a 17-minute timer.

By 2:55 the slicing should be done. Next, put a frying pan over medium-high heat and let it warm up for 2 minutes.

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Cooking the beef and vegetable – 2:57 pm

At 2:57 the should be hot. Add 1 tbsp olive oil, along with the sliced beef. Season the beef with salt and pepper. Let the beef brown for a minute or two, turn it over and add the onions. Cook the beef and onions for another minute or two and then add the mushrooms and garlic.

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Add the liquid – 3:03 pm

By 3:03 the mushrooms should be cooked down a bit and the onions should be softened. Add about 1/4 cup of red wine. Let the wine reduce for a minute then add 3/4 cup of beef stock. Put the rosemary in the pan and the liquid to a boil. Put a lid on the pan, reduce the heat to medium-low, and let it simmer for 7 minutes.

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Take the rice off the heat – 3:06 pm

At 3:06 the timer for the rice should go off. Take the pot off the heat and set another timer for 5 minutes.

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Finishing The Beef Stroganoff – 3:11 pm

At 3:11 take the frying pan off the heat and whisk in 2 tsp of Dijon mustard, and 1/4 cup of sour cream. It is important to stir the mustard and sour cream in when the heat is turned off or you risk them both breaking or separating. Also, the mustard and the sour cream both add to the flavour of the dish, but they also thicken the sauce. Taste the stroganoff and season with salt and pepper as needed. Fluff the rice with a fork and serve.

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The Wrap Up

You will be blown away at the complexity of flavour in this Old Fashioned Beef Stroganoff Recipe. All things considered, it’s a pretty simple dish. You take a handful of ingredients, and in 30 minutes you have a filling dinner that you and your family will love. I don’t know about you, but I’m getting hungry. If you’d like to see a slightly more complex Beef Stroganoff Recipe you can find one I did here.

Thank you so much for coming to my blog and reading this post. I hope you’ve enjoyed it and that you’ve taken something useful from it. This blog aims to share the knowledge and skills that I’ve learned over my 20-plus year cooking career to help make cooking more enjoyable and more accessible for those who don’t find it easy and enjoyable. If you’d like to be a part of that mission, there are a few ways that you can help. The easiest way to help is to share this post on Facebook or Pinterest or even just leave a comment below and give the recipe a good rating. If you’d like to help financially, join my Patreon by clicking here. Patrons get access to exclusive content, including live streams, monthly cooking videos and more. And, if you want to always know what’s going on with Chef’s Notes, you can subscribe to my monthly newsletter below, so you never miss a post. You get all the behind-the-scenes information and lots more.