🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa087)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.bbcgoodfood.com/recipes/beef-stroganoff\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bbcgoodfood.com/recipes/beef-stroganoff\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bbcgoodfood.com\/recipes\/beef-stroganoff","crawl_time":1775393381,"first_indexed_time":1507140254,"http_code":200,"src_unparsed":"com,bbcgoodfood!www,\/recipes\/beef-stroganoff s443","src_root_hash":"4708419191032196459","history_drop_reason":null,"meta_title":"Beef stroganoff recipe | Good Food","meta_descriptions":["Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice."],"attrs_boilerpipe_text":"1 tbsp\nolive oil\n1\nonion\nsliced\n1 clove of\ngarlic\n1 tbsp\nbutter\n250g\/9oz\nmushrooms\nsliced\n1 tbsp\nplain flour\n500g\/1lb 2oz\nfillet steak\nsliced\n150g\/5oz\ncrème fraîche\n1 tsp\nEnglish mustard\n100ml\/3½fl oz\nbeef stock\n½ small pack of\nparsley\nchopped\nNutrition: Per serving\nkcal\n438\nfat\n31g\nsaturates\n17g\ncarbs\n8g\nsugars\n3g\nlow\nfibre\n2g\nprotein\n30g\nsalt\n0.5g\nlow\nMethod\nstep 1\nHeat 1 tbsp olive oil in a\nnon-stick frying pan\nthen add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.\nstep 2\nCrush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.\nstep 3\nOnce the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.\nstep 4\nSeason everything well, then tip onto a plate.\nstep 5\nTip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.\nstep 6\nAdd the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.\nstep 7\nTip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.\nstep 8\nCook over a medium heat for around 5 mins.\nstep 9\nScatter with some chopped parsley, and serve with pappardelle or rice.\nWhat is beef stroganoff?\nBeef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce.\nWhat cut of beef is best for stroganoff?\nStroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too.\nWhat is stroganoff sauce made of?\nClassic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour.\nMore tips for how to make beef stroganoff\nTo avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes\nOnce the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split\nTo freeze your stroganoff,\ncool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot\nHow to thicken beef stroganoff\nStroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream\nIf the sauce is too thick, add a splash more stock\nIf it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened\nWhat to serve with beef stroganoff\nServe with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead\nSharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce\nAdd more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well\nFinish the dish with fresh herbs, such as parsley, thyme and coriander","attrs_markdown":"[Skip to main content](https:\/\/www.bbcgoodfood.com\/recipes\/beef-stroganoff#site-main)\n\n- [Subscribe](https:\/\/www.bbcgoodfood.com\/subscribe \"Subscribe\")\n- [Sustainability](https:\/\/www.bbcgoodfood.com\/feature\/sustainability \"Sustainability\")\n- [Good Food Shows](https:\/\/www.goodfoodshow.com\/summer\/?utm_source=bbcgoodfood.com&utm_medium=referral&utm_campaign=eyebrowbanner \"Good Food Shows\")\n- [GF x Gousto](https:\/\/cook.gousto.co.uk\/goodfood\/?utm_source=goodfood&utm_medium=email&utm_campaign=goodfood&?promo_code=GOODFOOD50 \"GF x Gousto\")\n- [Download our app](https:\/\/immediate.onelink.me\/OQap?af_xp=custom&pid=website&c=homepage_eyebrow&is_mar26_chetnamakan_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F \"Download our app\")\n- [GF x Laithwaites Wine](https:\/\/www.laithwaites.co.uk\/partnerships\/goodfood?cid=PRT\/8715001\/goodfood\/GFEYENAV&\/partner&\/20251015&\/LW&utm_medium=PRT&utm_source=gf&utm_campaign=GFEYENAV \"GF x Laithwaites Wine\")\n\n- [Sign in](https:\/\/www.bbcgoodfood.com\/api\/auth\/login)\n- [Register](https:\/\/www.bbcgoodfood.com\/api\/auth\/signup)\n\n[Sign in](https:\/\/www.bbcgoodfood.com\/api\/auth\/login)\n\n[Register](https:\/\/www.bbcgoodfood.com\/api\/auth\/signup)\n\n- [Recipes](https:\/\/www.bbcgoodfood.com\/recipes \"Recipes\")\n  - 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Garnish with parsley and serve with pappardelle pasta or rice.\n\nLow sugar\n\nNut-free\n\nPrint\n\nAd\n\n[Skip to ingredients](https:\/\/www.bbcgoodfood.com\/recipes\/beef-stroganoff#ingredients-list)\n\nAlternatives\n\nComplete the dish\n\nShowing items 1 to 3 of 6\n\nprevious item\n\n[Beef, mushroom & marsala stroganoff with herby mash](https:\/\/www.bbcgoodfood.com\/recipes\/beef-mushroom-marsala-stroganoff-with-herby-mash)\n\nA star rating of 5 out of 5.4 ratings\n\n[Stroganoff meatballs & mash](https:\/\/www.bbcgoodfood.com\/recipes\/stroganoff-meatballs-mash)\n\nA star rating of 4.7 out of 5.27 ratings\n\n[Chicken stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/chicken-stroganoff)\n\nA star rating of 4.5 out of 5.185 ratings\n\n[Best ever beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/best-ever-beef-stroganoff)\n\nA star rating of 5 out of 5.1 rating\n\n[Next level beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/next-level-beef-stroganoff)\n\nA star rating of 4.5 out of 5.83 ratings\n\n[Slow cooker beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/slow-cooker-stroganoff)\n\nA star rating of 4 out of 5.126 ratings\n\n[Beef, mushroom & marsala stroganoff with herby mash](https:\/\/www.bbcgoodfood.com\/recipes\/beef-mushroom-marsala-stroganoff-with-herby-mash)\n\nA star rating of 5 out of 5.4 ratings\n\n[Stroganoff meatballs & mash](https:\/\/www.bbcgoodfood.com\/recipes\/stroganoff-meatballs-mash)\n\nA star rating of 4.7 out of 5.27 ratings\n\n[Chicken stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/chicken-stroganoff)\n\nA star rating of 4.5 out of 5.185 ratings\n\n[Best ever beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/best-ever-beef-stroganoff)\n\nA star rating of 5 out of 5.1 rating\n\n[Next level beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/next-level-beef-stroganoff)\n\nA star rating of 4.5 out of 5.83 ratings\n\n[Slow cooker beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/slow-cooker-stroganoff)\n\nA star rating of 4 out of 5.126 ratings\n\n[Beef, mushroom & marsala stroganoff with herby mash](https:\/\/www.bbcgoodfood.com\/recipes\/beef-mushroom-marsala-stroganoff-with-herby-mash)\n\nA star rating of 5 out of 5.4 ratings\n\n[Stroganoff meatballs & mash](https:\/\/www.bbcgoodfood.com\/recipes\/stroganoff-meatballs-mash)\n\nA star rating of 4.7 out of 5.27 ratings\n\n[Chicken stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/chicken-stroganoff)\n\nA star rating of 4.5 out of 5.185 ratings\n\nnext item\n\n- Page 1\n- Page 2\n\nShowing items 1 to 3 of 3\n\n[![Hearty lamb stew](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/30\/2020\/08\/recipe-image-legacy-id-1079586_11-e909b18.jpg?quality=90&resize=93,84)](https:\/\/www.bbcgoodfood.com\/recipes\/hearty-lamb-stew)\n\n[Hearty lamb stew](https:\/\/www.bbcgoodfood.com\/recipes\/hearty-lamb-stew)\n\nA star rating of 4.2 out of 5.23 ratings\n\nA classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies\n\n[![Sausage & bean casserole in a rustic black serving dish](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/30\/2020\/08\/recipe-image-legacy-id-901576_11-b01794a.jpg?quality=90&resize=93,84)](https:\/\/www.bbcgoodfood.com\/recipes\/sausage-bean-casserole)\n\n[Easy sausage casserole](https:\/\/www.bbcgoodfood.com\/recipes\/sausage-bean-casserole)\n\nA star rating of 4.7 out of 5.536 ratings\n\nA comforting and hearty one-pot sausage casserole recipe with spicy chorizo, smoked paprika and plenty of vegetables, perfect for a filling family meal\n\n[![Butter bean & tomato stew](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/30\/2020\/08\/recipe-image-legacy-id-456460_11-01c3592.jpg?quality=90&resize=93,84)](https:\/\/www.bbcgoodfood.com\/recipes\/butter-bean-tomato-stew)\n\n[Butter bean & tomato stew](https:\/\/www.bbcgoodfood.com\/recipes\/butter-bean-tomato-stew)\n\nA star rating of 4.6 out of 5.17 ratings\n\nPacked full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato\n\n## Ingredients\n## Nutrition\n\n- 1 tbsp [olive oil](https:\/\/www.bbcgoodfood.com\/glossary\/olive-oil-glossary)\n- 1 [onion](https:\/\/www.bbcgoodfood.com\/glossary\/onion-glossary)\n  sliced\n- 1 clove of [garlic](https:\/\/www.bbcgoodfood.com\/glossary\/garlic-glossary)\n- 1 tbsp [butter](https:\/\/www.bbcgoodfood.com\/glossary\/butter-glossary)\n- 250g\/9oz [mushrooms](https:\/\/www.bbcgoodfood.com\/glossary\/mushroom-glossary)\n  sliced\n- 1 tbsp [plain flour](https:\/\/www.bbcgoodfood.com\/glossary\/flour-glossary)\n- 500g\/1lb 2oz fillet steak\n  sliced\n- 150g\/5oz [crème fraîche](https:\/\/www.bbcgoodfood.com\/glossary\/creme-fraiche-glossary)\n- 1 tsp [English mustard](https:\/\/www.bbcgoodfood.com\/glossary\/mustard-glossary)\n- 100ml\/3½fl oz beef stock\n- ½ small pack of [parsley](https:\/\/www.bbcgoodfood.com\/glossary\/parsley-glossary)\n  chopped\n\nKeep the screen awake with cook mode on the [Good Food app.](https:\/\/immediate.onelink.me\/OQap?af_xp=custom&pid=website&c=ingredients_CTA&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F)\n\nNutrition: Per serving\n\n- kcal438\n- fat31g\n- saturates17g\n- carbs8g\n- sugars3g\n  low\n- fibre2g\n- protein30g\n- salt0\\.5g\n  low\n\nAd\n\n## Method\n- ### step 1\n  Heat 1 tbsp olive oil in a [non-stick frying pan](https:\/\/www.bbcgoodfood.com\/review\/best-non-stick-frying-pans) then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.\n- ### step 2\n  Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.\n- ### step 3\n  Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.\n- ### step 4\n  Season everything well, then tip onto a plate.\n- ### step 5\n  Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.\n- ### step 6\n  Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.\n- ### step 7\n  Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.\n- ### step 8\n  Cook over a medium heat for around 5 mins.\n- ### step 9\n  Scatter with some chopped parsley, and serve with pappardelle or rice.\n\n## What is beef stroganoff?\nBeef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce.\n\n## What cut of beef is best for stroganoff?\nStroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too.\n\n## What is stroganoff sauce made of?\nClassic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour.\n\n## More tips for how to make beef stroganoff\n- To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes\n- Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split\n- **To freeze your stroganoff,** cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot\n## How to thicken beef stroganoff\n- Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream\n- If the sauce is too thick, add a splash more stock\n- If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened\n## What to serve with beef stroganoff\n- Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead\n- Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce\n- Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well\n- Finish the dish with fresh herbs, such as parsley, thyme and coriander\n## Sponsored content\nAd\n\n## Comments, questions and tips (104)\n### Overall rating\nA star rating of 4.7 out of 5.335 ratings\n\n#### judethedude73\n1 month ago\n\ntip\n\nI added dash of brandy and tomato puree, I cooked this dish for about 20 years\n\nReply\n\n#### b.capon1882GK7LPYfT\n1 month ago\n\nAdded 50ml brandy and lots of black pepper to give a bit more depth of flavour, absolutely delicious\n\nReply\n\n#### bbcgoodfood\\_SY8BCOK\n2 months ago\n\nI added a shallot, celery, thyme, smoked paprika. Could of done with a splash of brandy but didn't have any.\n\nReply\n\n#### bbcgoodfood\\_SY8BCOK\n2 months ago\n\nNice and easy, quick recipe.\n\nReply\n\n#### bbcgoodfood\\_SY8BCOK\n2 months ago\n\nNice and easy, quick recipe.\n\nReply\n\nShow more (99)\n\nAd\n\nAd\n\n[Savour the season](https:\/\/www.bbcgoodfood.com\/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26)\n\nTurn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month.\n\n[Subscribe today](https:\/\/www.bbcgoodfood.com\/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26)\n\n#### Related guides\n[Best ever beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/best-ever-beef-stroganoff)\n\nA star rating of 5 out of 5.1 rating\n\n[Next level beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/next-level-beef-stroganoff)\n\nA star rating of 4.5 out of 5.83 ratings\n\n[Slow cooker beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/slow-cooker-stroganoff)\n\nA star rating of 4 out of 5.126 ratings\n\n[Beef, mushroom & marsala stroganoff with herby mash](https:\/\/www.bbcgoodfood.com\/recipes\/beef-mushroom-marsala-stroganoff-with-herby-mash)\n\nA star rating of 5 out of 5.4 ratings\n\nAd\n\n#### You may also like\n[Best ever beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/best-ever-beef-stroganoff)\n\nA star rating of 5 out of 5.1 rating\n\n[Next level beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/next-level-beef-stroganoff)\n\nA star rating of 4.5 out of 5.83 ratings\n\n[Slow cooker beef stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/slow-cooker-stroganoff)\n\nA star rating of 4 out of 5.126 ratings\n\n[Beef, mushroom & marsala stroganoff with herby mash](https:\/\/www.bbcgoodfood.com\/recipes\/beef-mushroom-marsala-stroganoff-with-herby-mash)\n\nA star rating of 5 out of 5.4 ratings\n\n[Stroganoff meatballs & mash](https:\/\/www.bbcgoodfood.com\/recipes\/stroganoff-meatballs-mash)\n\nA star rating of 4.7 out of 5.27 ratings\n\n[Chicken stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/chicken-stroganoff)\n\nA star rating of 4.5 out of 5.185 ratings\n\n[New\\!One-pan pork stroganoff](https:\/\/www.bbcgoodfood.com\/premium\/one-pan-pork-stroganoff)\n\nA star rating of 4.6 out of 5.101 ratings\n\n[Chinese-style braised beef one-pot](https:\/\/www.bbcgoodfood.com\/recipes\/braised-beef-onepot)\n\nA star rating of 4.7 out of 5.300 ratings\n## Sponsored content\n#### Related recipe collections\n[App onlyBatch cooking session meal plan](https:\/\/www.bbcgoodfood.com\/premium\/batch-cooking-session-meal-plan)\n\n[Beef mince recipes](https:\/\/www.bbcgoodfood.com\/recipes\/collection\/beef-mince-recipes)\n\n[Beef burger recipes](https:\/\/www.bbcgoodfood.com\/recipes\/collection\/beef-burger-recipes)\n\n[Stroganoff](https:\/\/www.bbcgoodfood.com\/recipes\/collection\/stroganoff-recipes)\n\n[Explore our recipe app](https:\/\/immediate.onelink.me\/OQap\/np1ykpdl)\n\nSubscribe now and get access to exclusive recipes, meal plans, podcasts and more.\n\n[Try today](https:\/\/immediate.onelink.me\/OQap\/np1ykpdl)\n\n[Savour the season](https:\/\/www.bbcgoodfood.com\/subscribe?tab=digital&utm_source=fabric&utm_medium=brandsite&utm_campaign=326cspring-26&utm_content=footer-widget)\n\nTurn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month.\n\n[Subscribe today](https:\/\/www.bbcgoodfood.com\/subscribe?tab=digital&utm_source=fabric&utm_medium=brandsite&utm_campaign=326cspring-26&utm_content=footer-widget)\n\n[Podcast](https:\/\/www.bbcgoodfood.com\/feature\/podcasts)\n\nOur food team shares tips, techniques and their all-time favourite recipes in our lively weekly 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The domain name is used under licence from BBC Studios Distribution Limited.\n\n© Immediate 2026\n\n- [Nutracheck.co.uk](https:\/\/www.nutracheck.co.uk\/Home?utm_source=goodfood&utm_medium=footer&utm_campaign=gf-footer \"Nutracheck.co.uk\")\n- [OliveMagazine.com](https:\/\/www.olivemagazine.com\/ \"OliveMagazine.com\")\n- [GoodFoodShow.com](https:\/\/www.goodfoodshow.com\/summer\/?utm_source=bbcgoodfood.com&utm_medium=referral&utm_campaign=footer \"GoodFoodShow.com\")\n- [RadioTimes.com](https:\/\/www.radiotimes.com\/ \"RadioTimes.com\")\n- [HistoryExtra.com](https:\/\/www.historyextra.com\/ \"HistoryExtra.com\")\n- [GardenersWorld.com](https:\/\/www.gardenersworld.com\/ \"GardenersWorld.com\")\n- [MadeForMums.com](https:\/\/www.madeformums.com\/ \"MadeForMums.com\")\n\n- [Barbecue](https:\/\/www.bbcgoodfood.com\/recipes\/category\/barbecue-collections \"Barbecue\")\n- [Dietary needs](https:\/\/www.bbcgoodfood.com\/recipes\/category\/dietary-needs-collections \"Dietary needs\")\n- 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\"Vegan\")\n- [Christmas](https:\/\/www.bbcgoodfood.com\/recipes\/category\/christmas-collections \"Christmas\")\n- [Family friendly](https:\/\/www.bbcgoodfood.com\/recipes\/category\/family-friendly-collections \"Family friendly\")\n- [Red meat & game](https:\/\/www.bbcgoodfood.com\/recipes\/category\/red-meat-and-game-collections \"Red meat & game\")\n- [Vegetables](https:\/\/www.bbcgoodfood.com\/recipes\/category\/vegetable-collections \"Vegetables\")\n- [Cuisine](https:\/\/www.bbcgoodfood.com\/recipes\/category\/cuisine-collections \"Cuisine\")\n- [Fish & seafood](https:\/\/www.bbcgoodfood.com\/recipes\/category\/fish-seafood-collections \"Fish & seafood\")\n- [Religious events](https:\/\/www.bbcgoodfood.com\/recipes\/category\/religious-events-collections \"Religious events\")\n- [Vegetarian](https:\/\/www.bbcgoodfood.com\/recipes\/category\/vegetarian-collections \"Vegetarian\")\n- [Desserts](https:\/\/www.bbcgoodfood.com\/recipes\/category\/dessert-collections \"Desserts\")\n- [Fruit](https:\/\/www.bbcgoodfood.com\/recipes\/category\/fruit-collections \"Fruit\")\n- [Salads](https:\/\/www.bbcgoodfood.com\/recipes\/collection\/salad-collections \"Salads\")\n- [US recipes](https:\/\/www.bbcgoodfood.com\/us \"US recipes\")","attrs_readable_markdown":"- 1 tbsp [olive oil](https:\/\/www.bbcgoodfood.com\/glossary\/olive-oil-glossary)\n- 1 [onion](https:\/\/www.bbcgoodfood.com\/glossary\/onion-glossary)\n  sliced\n- 1 clove of [garlic](https:\/\/www.bbcgoodfood.com\/glossary\/garlic-glossary)\n- 1 tbsp [butter](https:\/\/www.bbcgoodfood.com\/glossary\/butter-glossary)\n- 250g\/9oz [mushrooms](https:\/\/www.bbcgoodfood.com\/glossary\/mushroom-glossary)\n  sliced\n- 1 tbsp [plain flour](https:\/\/www.bbcgoodfood.com\/glossary\/flour-glossary)\n- 500g\/1lb 2oz fillet steak\n  sliced\n- 150g\/5oz [crème fraîche](https:\/\/www.bbcgoodfood.com\/glossary\/creme-fraiche-glossary)\n- 1 tsp [English mustard](https:\/\/www.bbcgoodfood.com\/glossary\/mustard-glossary)\n- 100ml\/3½fl oz beef stock\n- ½ small pack of [parsley](https:\/\/www.bbcgoodfood.com\/glossary\/parsley-glossary)\n  chopped\n\nNutrition: Per serving\n\n- kcal438\n- fat31g\n- saturates17g\n- carbs8g\n- sugars3g\n  low\n- fibre2g\n- protein30g\n- salt0\\.5g\n  low\n\n## Method\n- ### step 1\n  Heat 1 tbsp olive oil in a [non-stick frying pan](https:\/\/www.bbcgoodfood.com\/review\/best-non-stick-frying-pans) then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.\n- ### step 2\n  Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.\n- ### step 3\n  Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.\n- ### step 4\n  Season everything well, then tip onto a plate.\n- ### step 5\n  Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.\n- ### step 6\n  Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.\n- ### step 7\n  Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.\n- ### step 8\n  Cook over a medium heat for around 5 mins.\n- ### step 9\n  Scatter with some chopped parsley, and serve with pappardelle or rice.\n\n## What is beef stroganoff?\nBeef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce.\n\n## What cut of beef is best for stroganoff?\nStroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too.\n\n## What is stroganoff sauce made of?\nClassic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour.\n\n## More tips for how to make beef stroganoff\n- To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes\n- Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split\n- **To freeze your stroganoff,** cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot\n## How to thicken beef stroganoff\n- Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream\n- If the sauce is too thick, add a splash more stock\n- If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened\n## What to serve with beef stroganoff\n- Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead\n- Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce\n- Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well\n- Finish the dish with fresh herbs, such as parsley, thyme and coriander","meta_canonical":null}

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URL	https://www.bbcgoodfood.com/recipes/beef-stroganoff
Last Crawled	2026-04-05 12:49:41 (6 days ago)
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Meta Title	Beef stroganoff recipe \| Good Food
Meta Description	Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
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Boilerpipe Text	1 tbsp olive oil 1 onion sliced 1 clove of garlic 1 tbsp butter 250g/9oz mushrooms sliced 1 tbsp plain flour 500g/1lb 2oz fillet steak sliced 150g/5oz crème fraîche 1 tsp English mustard 100ml/3½fl oz beef stock ½ small pack of parsley chopped Nutrition: Per serving kcal 438 fat 31g saturates 17g carbs 8g sugars 3g low fibre 2g protein 30g salt 0.5g low Method step 1 Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick. step 2 Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter. step 3 Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. step 4 Season everything well, then tip onto a plate. step 5 Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. step 6 Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. step 7 Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan. step 8 Cook over a medium heat for around 5 mins. step 9 Scatter with some chopped parsley, and serve with pappardelle or rice. What is beef stroganoff? Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce. What cut of beef is best for stroganoff? Stroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too. What is stroganoff sauce made of? Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour. More tips for how to make beef stroganoff To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split To freeze your stroganoff, cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot How to thicken beef stroganoff Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream If the sauce is too thick, add a splash more stock If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened What to serve with beef stroganoff Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well Finish the dish with fresh herbs, such as parsley, thyme and coriander
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[Home](https://www.bbcgoodfood.com/) - [Recipes](https://www.bbcgoodfood.com/recipes) - Beef stroganoff # Beef stroganoff - [Elena Silcock](https://www.bbcgoodfood.com/author/elenasilcock) Save recipe Serves 4 Easy Prep: 10 mins Cook: 35 mins [A star rating of 4.7 out of 5.335 ratingsRate](https://www.bbcgoodfood.com/recipes/beef-stroganoff#rating) [104 comments](https://www.bbcgoodfood.com/recipes/beef-stroganoff#commentsFeed) Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice. Low sugar Nut-free Print Ad [Skip to ingredients](https://www.bbcgoodfood.com/recipes/beef-stroganoff#ingredients-list) Alternatives Complete the dish Showing items 1 to 3 of 6 previous item [Beef, mushroom & marsala stroganoff with herby mash](https://www.bbcgoodfood.com/recipes/beef-mushroom-marsala-stroganoff-with-herby-mash) A star rating of 5 out of 5.4 ratings [Stroganoff meatballs & mash](https://www.bbcgoodfood.com/recipes/stroganoff-meatballs-mash) A star rating of 4.7 out of 5.27 ratings [Chicken stroganoff](https://www.bbcgoodfood.com/recipes/chicken-stroganoff) A star rating of 4.5 out of 5.185 ratings [Best ever beef stroganoff](https://www.bbcgoodfood.com/recipes/best-ever-beef-stroganoff) A star rating of 5 out of 5.1 rating [Next level beef stroganoff](https://www.bbcgoodfood.com/recipes/next-level-beef-stroganoff) A star rating of 4.5 out of 5.83 ratings [Slow cooker beef stroganoff](https://www.bbcgoodfood.com/recipes/slow-cooker-stroganoff) A star rating of 4 out of 5.126 ratings [Beef, mushroom & marsala stroganoff with herby mash](https://www.bbcgoodfood.com/recipes/beef-mushroom-marsala-stroganoff-with-herby-mash) A star rating of 5 out of 5.4 ratings [Stroganoff meatballs & mash](https://www.bbcgoodfood.com/recipes/stroganoff-meatballs-mash) A star rating of 4.7 out of 5.27 ratings [Chicken stroganoff](https://www.bbcgoodfood.com/recipes/chicken-stroganoff) A star rating of 4.5 out of 5.185 ratings [Best ever beef stroganoff](https://www.bbcgoodfood.com/recipes/best-ever-beef-stroganoff) A star rating of 5 out of 5.1 rating [Next level beef stroganoff](https://www.bbcgoodfood.com/recipes/next-level-beef-stroganoff) A star rating of 4.5 out of 5.83 ratings [Slow cooker beef stroganoff](https://www.bbcgoodfood.com/recipes/slow-cooker-stroganoff) A star rating of 4 out of 5.126 ratings [Beef, mushroom & marsala stroganoff with herby mash](https://www.bbcgoodfood.com/recipes/beef-mushroom-marsala-stroganoff-with-herby-mash) A star rating of 5 out of 5.4 ratings [Stroganoff meatballs & mash](https://www.bbcgoodfood.com/recipes/stroganoff-meatballs-mash) A star rating of 4.7 out of 5.27 ratings [Chicken stroganoff](https://www.bbcgoodfood.com/recipes/chicken-stroganoff) A star rating of 4.5 out of 5.185 ratings next item - 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1 tbsp [olive oil](https://www.bbcgoodfood.com/glossary/olive-oil-glossary) - 1 [onion](https://www.bbcgoodfood.com/glossary/onion-glossary) sliced - 1 clove of [garlic](https://www.bbcgoodfood.com/glossary/garlic-glossary) - 1 tbsp [butter](https://www.bbcgoodfood.com/glossary/butter-glossary) - 250g/9oz [mushrooms](https://www.bbcgoodfood.com/glossary/mushroom-glossary) sliced - 1 tbsp [plain flour](https://www.bbcgoodfood.com/glossary/flour-glossary) - 500g/1lb 2oz fillet steak sliced - 150g/5oz [crème fraîche](https://www.bbcgoodfood.com/glossary/creme-fraiche-glossary) - 1 tsp [English mustard](https://www.bbcgoodfood.com/glossary/mustard-glossary) - 100ml/3½fl oz beef stock - ½ small pack of [parsley](https://www.bbcgoodfood.com/glossary/parsley-glossary) chopped Keep the screen awake with cook mode on the [Good Food app.](https://immediate.onelink.me/OQap?af_xp=custom&pid=website&c=ingredients_CTA&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F) Nutrition: Per serving - kcal438 - fat31g - saturates17g - carbs8g - sugars3g low - fibre2g - protein30g - salt0\.5g low Ad ## Method - ### step 1 Heat 1 tbsp olive oil in a [non-stick frying pan](https://www.bbcgoodfood.com/review/best-non-stick-frying-pans) then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick. - ### step 2 Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter. - ### step 3 Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. - ### step 4 Season everything well, then tip onto a plate. - ### step 5 Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. - ### step 6 Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. - ### step 7 Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan. - ### step 8 Cook over a medium heat for around 5 mins. - ### step 9 Scatter with some chopped parsley, and serve with pappardelle or rice. ## What is beef stroganoff? Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce. ## What cut of beef is best for stroganoff? Stroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too. ## What is stroganoff sauce made of? Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour. ## More tips for how to make beef stroganoff - To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes - Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split - To freeze your stroganoff, cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot ## How to thicken beef stroganoff - Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream - If the sauce is too thick, add a splash more stock - If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened ## What to serve with beef stroganoff - Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead - Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce - Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well - Finish the dish with fresh herbs, such as parsley, thyme and coriander ## Sponsored content Ad ## Comments, questions and tips (104) ### Overall rating A star rating of 4.7 out of 5.335 ratings #### judethedude73 1 month ago tip I added dash of brandy and tomato puree, I cooked this dish for about 20 years Reply #### b.capon1882GK7LPYfT 1 month ago Added 50ml brandy and lots of black pepper to give a bit more depth of flavour, absolutely delicious Reply #### bbcgoodfood\_SY8BCOK 2 months ago I added a shallot, celery, thyme, smoked paprika. Could of done with a splash of brandy but didn't have any. Reply #### bbcgoodfood\_SY8BCOK 2 months ago Nice and easy, quick recipe. Reply #### bbcgoodfood\_SY8BCOK 2 months ago Nice and easy, quick recipe. Reply Show more (99) Ad Ad [Savour the season](https://www.bbcgoodfood.com/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26) Turn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month. 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Readable Markdown	- 1 tbsp [olive oil](https://www.bbcgoodfood.com/glossary/olive-oil-glossary) - 1 [onion](https://www.bbcgoodfood.com/glossary/onion-glossary) sliced - 1 clove of [garlic](https://www.bbcgoodfood.com/glossary/garlic-glossary) - 1 tbsp [butter](https://www.bbcgoodfood.com/glossary/butter-glossary) - 250g/9oz [mushrooms](https://www.bbcgoodfood.com/glossary/mushroom-glossary) sliced - 1 tbsp [plain flour](https://www.bbcgoodfood.com/glossary/flour-glossary) - 500g/1lb 2oz fillet steak sliced - 150g/5oz [crème fraîche](https://www.bbcgoodfood.com/glossary/creme-fraiche-glossary) - 1 tsp [English mustard](https://www.bbcgoodfood.com/glossary/mustard-glossary) - 100ml/3½fl oz beef stock - ½ small pack of [parsley](https://www.bbcgoodfood.com/glossary/parsley-glossary) chopped Nutrition: Per serving - kcal438 - fat31g - saturates17g - carbs8g - sugars3g low - fibre2g - protein30g - salt0\.5g low ## Method - ### step 1 Heat 1 tbsp olive oil in a [non-stick frying pan](https://www.bbcgoodfood.com/review/best-non-stick-frying-pans) then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick. - ### step 2 Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter. - ### step 3 Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. - ### step 4 Season everything well, then tip onto a plate. - ### step 5 Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. - ### step 6 Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. - ### step 7 Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan. - ### step 8 Cook over a medium heat for around 5 mins. - ### step 9 Scatter with some chopped parsley, and serve with pappardelle or rice. ## What is beef stroganoff? Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce. ## What cut of beef is best for stroganoff? Stroganoff is best made with a thinly sliced, tender cut of beef. While fillet is best, other cuts, such as rib-eye or sirloin (with excess fat trimmed away), work well too. ## What is stroganoff sauce made of? Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. Paprika or brandy can be added too, resulting in a greater depth of flavour. ## More tips for how to make beef stroganoff - To avoid tough, chewy stroganoff, be careful not to overcook the beef. Briefly brown it in the pan over a high heat until it just starts to take on some colour, then finish in the sauce for a few minutes - Once the crème fraiche has been added, the sauce should be gently simmered – if it's cooked for too long or at too high a temperature, it will split - To freeze your stroganoff, cool fully and transfer to an airtight container. Freeze for up to a month before defrosting in the fridge overnight and reheating in a pan until piping hot ## How to thicken beef stroganoff - Stroganoff is a flour-thickened sauce – toss the beef in flour before browning for a smooth sauce that has the consistency of double cream - If the sauce is too thick, add a splash more stock - If it's too thin, combine 1 tbsp plain flour with 1 tbsp water or stock and gradually whisk this into the sauce, cooking until thickened ## What to serve with beef stroganoff - Serve with mashed or fried potatoes, pasta, rice or noodles to mop up the sauce. In the US, it's often served with egg noodles or rice, while elsewhere, longer pasta like the pappardelle in our recipe may be used instead - Sharp pickles and crunchy cabbage slaws are also a great addition, as their acidity balances the richness of the sauce - Add more vegetables to the sauce, if you like – roasted asparagus, broccoli and peas would work well - Finish the dish with fresh herbs, such as parsley, thyme and coriander
Shard	59 (laksa)
Root Hash	4708419191032196459
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