Beef Stroganoff Recipe with Pickles was born from the innocent suggestion of my toddler son one Tuesday evening in our kitchen. I was preparing my grandmother’s traditional beef stroganoff while my baby Neil “helped” from his little step stool beside me.
I was measuring sour cream when Neil tugged at my apron, his eyes wide with that toddler determination I’ve come to both love and approach with caution. “Mama, pickles too!” he insisted, pointing emphatically at the jar of dill pickles that remained on the counter from lunch sandwiches. My first instinct was to gently explain that pickles don’t belong in stroganoff, that my grandmother would probably roll her eyes at such an addition to her treasured recipe. But something about his unwavering confidence made me pause.
“Why not?” I thought, scooping him up and planting a kiss on his forehead. After all, didn’t I always tell my readers that the kitchen should be a place of joy and experimentation? So with Neil’s eager supervision, I add some pickles into a small portion of the stroganoff, keeping the main batch “traditional” for my husband James and myself. The result? It was WOW!
Did you know that stroganoff has a fascinating history dating back to 19th century? Learn more about the origins of Beef Stroganoff.
What you will find in this article:
Ingredients You’ll Need
- 600g (21 oz) beef topside, cut in strips. Topside offers the perfect balance of flavor and tenderness for stroganoff.
- 150g (5.3 oz) fresh mushrooms, thinly sliced. Fresh mushrooms provide an earthy depth that complements the tangy pickles. For those with mushroom aversions in your family (we all have at least one!), check out my Beef Stroganoff Recipe Without Mushrooms.
- 2 tbsp oil. Use a neutral oil with a high smoke point for properly searing the beef.
- 1 small onion, finely chopped. The fine chop ensures the onion melts into the sauce while imparting its sweet flavor.
- 1/2 tsp sweet paprika. My grandmother’s secret for authentic Eastern European warmth without overwhelming heat.
- 500 ml (2 cups + 2 tbsp) beef stock. Homemade stock is best, but a good quality store-bought will work beautifully too.
- 250 ml (1 cup + 1 tbsp) cream. Full-fat cream creates that luxurious mouthfeel that makes stroganoff so comforting.
- 2 small pickles, finely diced. The star innovation! Use kosher dills for their perfect balance of brine and garlic.
- Salt and freshly ground pepper.
Equipment You’ll Need
- Large heavy-bottomed skillet or pan
- Sharp chef’s knife: Essential for clean cuts through the beef and fine dicing of pickles and onions.
- Sturdy wooden spoon. My grandmother always insisted wood doesn’t react with the cream sauce.
- Measuring cups and spoons: Even though I cook by feel now, precise measurements help beginners nail this recipe.
- Cutting board with juice groove: Captures any juices from the beef, keeping your countertop clean.
- Small bowls for prepped ingredients
- Heat-resistant spatula: Perfect for scraping up all those flavorful brown bits from the pan bottom.
If you’re looking for a version perfect for weekend family gatherings or feeding a crowd, my Creamy Dutch Oven Beef Stroganoff creates an even more robust flavor through slow cooking. But for this quicker weeknight version, let’s continue with our stovetop method.
Step-By-Step Instructions
Step 1
Heat your oil until it shimmers and add those beautiful beef strips. I like to work in batches to give each piece room to dance in the pan. overcrowding is the enemy of that gorgeous caramelization we’re after! Stir occasionally, but resist the urge to move them constantly (something my grandmother would gently tap my hand for when I was learning). You want that gorgeous golden-brown sear that locks in all the juicy goodness.
Step 2
Once your beef has that perfect color, scoop it out and set it aside to rest. it’ll thank you by staying tender. Now add those mushrooms and onions to the same pan (don’t you dare wash out all that flavor!). Let them sizzle and soften, soaking up all those beautiful beef drippings until they’re tender and fragrant. The kitchen should be filling with that irresistible aroma that always brought my family running to the table.
Step 3
Now for the magic! Sprinkle in that paprika and watch it bloom in the pan for just a few seconds. My grandmother always said this awakens the spice. Pour in your beef stock, giving the bottom of the pan a good scrape to release all those caramelized bits of flavor. Stir in the cream with a gentle hand, then add our secret weapon, those finely diced pickles! Season with salt and pepper, remembering you can always add more but can’t take away. Finally, welcome your beef back to the party, along with any juices that have collected – that’s pure gold!
Step 4
Here’s where patience becomes virtue: let everything warm through gently, keeping the heat low. Whatever you do, don’t let it boil or your beautiful sauce might break (a lesson I learned the hard way during a dinner party disaster years ago). When everything is heated through and the flavors have had a chance to mingle and get acquainted, it’s ready to serve!
Cooking Time
PREP: 15min
COOK: 15min
READY IN: 30min
Perfect Beverages to Serve
When it comes to pairing drinks with this Beef Stroganoff Recipe with Pickles, here are some wonderful options that complement both the rich creaminess and the bright pickle notes:
- Medium-bodied Pinot Noir
- Czech Pilsner
- Cucumber-mint infused sparkling water
- Hot black tea: My grandmother’s traditional pairing that works beautifully on chilly Salt Lake City evenings.
- Dry Riesling
- Cucumber-lemon water: A simple, refreshing option I always set out on our monthly dinner party table alongside the alcoholic options.
- Kvass
- Elderflower spritzer: When the weather turns warm, this floral, effervescent drink offers a beautiful contrast to the rich stroganoff.
Nutrition Facts About Beef Stroganoff Recipe with Pickles
Beef Stroganoff with Pickles isn’t just a delicious family favorite, here’s what you’re getting in each hearty serving:
- Calories: 467 per serving
- Protein: 27g
- Fat: 34g (16g saturated)
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Sodium: 790mg
- Cholesterol: 107mg
- Potassium: 661mg
- Iron: 3mg
Answering Your Questions
Do pickles belong in Stroganoff?
How to add more flavor to beef stroganoff?
Bloom your paprika in the hot pan for just a few seconds before adding liquids, deglaze with a splash of brandy, and never skip those caramelized bits at the bottom of the pan that’s pure gold for depth of flavor!
What is a good substitute for sour cream in Stroganoff?
Full-fat Greek yogurt works in a pinch, but if the sour cream taste is too strong for you, try replacing half of it with heavy cream for a milder, still luscious sauce that won’t disappoint!
What cut of meat is best for beef stroganoff?
Beef topside is my go-to for the perfect tenderness-to-flavor ratio, but sirloin offers a beefier flavor if that’s what you’re after.
Beef Stroganoff Recipe with Pickles
Equipment
- Large heavy-bottomed skillet or pan
- Sharp chef’s knife
- Sturdy wooden spoon
- Measuring cups and spoons
- Cutting board with juice groove
- Small bowls for prepped ingredients
- Heat-resistant spatula
Ingredients
Main Ingredients
- 600 g beef topside cut in strips
- 150 g fresh mushrooms thinly sliced
- 2 tbsp oil neutral, high smoke point
- 1 small onion finely chopped
- 0.5 tsp sweet paprika
- 500 ml beef stock
- 250 ml cream full-fat
- 2 small pickles finely diced, kosher dills
- salt and freshly ground pepper to taste
Instructions
- Heat oil in a large skillet over medium-high until shimmering. Add beef strips in batches, searing until browned. Set aside.
- Add mushrooms and onions to the same skillet. Cook until softened and fragrant, absorbing the beef drippings.
- Add paprika, stir briefly, then pour in beef stock and scrape the pan to release browned bits. Stir in cream and diced pickles. Season with salt and pepper.
- Return beef and its juices to the pan. Heat gently without boiling, until everything is warmed through and flavors meld. Serve hot.
