Beef Stroganoff Recipe with Pickles
This quick and comforting beef stroganoff features tender beef, rich cream, earthy mushrooms, and tangy pickles for a flavorful Eastern European twist perfect for a cozy dinner or family gathering.
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.
Notes
For extra richness, serve with mashed potatoes or egg noodles. Avoid boiling to prevent the cream sauce from separating.