Easy Beef Stroganoff Recipe from Viking Cruises
Looking for an easy beef stroganoff recipe? You will love this one. It was honestly hard to believe a recipe this simple could taste so delicious!
Don’t you hate it when a recipe looks so good and then you realize it takes hours to make? Who has time for that?
It just goes to show you that fresh ingredients and simplicity are the best way to making a meal your family will devour!
Easy Beef Stroganoff Recipe
I found this recipe in a cookbook titled The Kitchen Table that I bought when I was on my first Viking River Cruise on the Rhone in France. We spent time in Lyon and Provence and the surrounding area, so you can imagine how amazing the food was, on and off the ship!
We even did a cooking class as one of our excursions and made Choux Chantilly, or what we Americans refer to as cream puffs. Doesn’t Choux Chantilly sound prettier?
Since that trip, I’ve sailed with Viking twice, on the Rhine with my husband and daughters for a river cruise with family, and just recently on the Romantic Danube. The food has been amazing on every trip, so I was thrilled to find out they have a cookbook for bringing a little of the deliciousness home.
Beef Stroganoff is a Russian dish, the name probably derived from the very powerful Stroganov family. There are different variations, most having beef and sour cream, but the mushrooms were added to the American version.
A version from the early 1900s added tomato sauce and onions as well as crisp onion straws, which I think sounds wonderful, too. I might try adding onion straws the next time I make this as it was a hit with my family.
By the way, Viking now has a new ocean cruise where you can experience Russia & the Baltic Sea. That sounds pretty amazing, don’t you think?
Ingredients for Easy Beef Stroganoff
You’ll need stewing beef, mushrooms, butter, scallions, flour, beef stock, Dijon mustard, sour cream, white wine, and of course, salt and pepper, to make this recipe.
TIP: We buy a whole beef tenderloin that we will cut into filets. Our butcher asks how we would like the leftovers, and we ask for stew meat. This is the beef I use for stews like this. It actually turns out to be really economical and you get premium beef that’s really tender.
How to Make This Easy Beef Stroganoff Recipe
Trim excess fat from meat and season generously with salt and pepper.
Heat butter in a large pan.
Add the beef, browning on all sides.
Turn heat down and push the beef to one side of the pan.
Add spring onions and cook slowly until soft.
Sprinkle flour over the meat and onions, stirring to coat and making sure flour is completely absorbed.
Pour in beef stock and bring to a boil, stirring constantly.
Lower the heat and stir in mustard.
Cover and simmer for 1 hour or until meat is tender.
10 minutes before serving, stir in mushrooms, sour cream, and white wine. Taste to see if you need to season more. Serve over noodles or with crusty bread for dipping in that dreamy sauce.
Scroll to the bottom for a printable version you can take to the store.
The next recipe I want to make on my long list is the cake I saw made while on an excursion with Viking in the Black Forest Germany. It was so delicious! Have you had Black Forest cake?
Beef Stroganoff, the Viking Cruises Recipe
Ingredients
Ingredients:
- Serves 4
- 1 1/2 pounds stewing beef
- Salt and pepper
- 4 ounces butter
- Small bunch of scallions chopped
- 2 Tbsp all-purpose flour
- 9 1/2 ounces beef stock
- 2 tsp Dijon mustard
- 6 ounces sliced mushrooms
- 5 ounces sour cream plus extra for garnish
- 5 ounces white wine
Instructions
Directions
- Trim excess fat from meat and season generously with salt and pepper. (TIP: We buy a whole beef tenderloin that we will cut into filets. Our butcher asks how we would like the leftovers, and we ask for stew meat. This is the beef I use for stews like this. It actually turns out to be really economical and you get beef that is really tender!)
- Heat butter in a large pan and add the beef, browning on all sides.
- Turn heat down and push the beef to one side of the pan.
- Add spring onions and cook slowly until soft.
- Sprinkle flour over the meat and onions, stirring to coat and making sure flour is completely absorbed.
- Pour in beef stock and bring to a boil, stirring constantly.
- Lower the heat and stir in mustard.
- Cover and simmer for 1 hour or until meat is tender.
- 10 minutes before serving, stir in mushrooms, sour cream, and white wine.
- Taste to see if you need to season more. Serve.
