Biff Stroganoff

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic beef stroganoff is a sophisticated yet simple dish that brings together tender strips of beef tenderloin and earthy button mushrooms in a velvety cream sauce. By using high-quality steak and fresh vegetables, this version focuses on rich, natural flavours and a satisfying texture. It is an excellent choice for a comforting midweek meal or a relaxed weekend dinner, providing a savoury depth that feels indulgent without being overly complex to prepare.

As a diabetes-friendly main course, this recipe prioritises protein and healthy fats while remaining naturally low in carbohydrates. Skipping the traditional flour thickening method ensures the sauce remains smooth and light, perfectly coating the beef and mushrooms. Serve this dish alongside a generous portion of steamed green beans or cauliflower rice for a nutritious, balanced meal that aligns with stable blood sugar management.

Ingredients for Beef Stroganoff

1 matsked olivolja
3 1/2 tablespoons unsalted butter
2 stora lökar, tunt skivade
525g thinly sliced small button mushrooms
1.0kg (1kg) beef tenderloin (see below)
2 tablespoons chopped parsley
1/2 kopp vispgrädde

How to make Beef Stroganoff

To get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3in (7.5cm) pieces, then cut each piece against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.

Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent. Add the mushrooms and fry until they begin to soften, 2-3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon.
Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and sauté quickly over a high heat until browned on all sides, 3-4 minutes.
Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season well before serving.

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