Wagyu Beef Stroganoff with Porcini Mushroom

There’s nothing like a comforting beef stroganoff—but when you swap in tender, marbled Wagyu beef and earthy porcini mushrooms, you take this homestyle classic to a whole new level. This recipe is creamy, rich, and elegant, perfect for a dinner party or indulgent weekend meal.

We recommend using sirloin as it offers a balance of tenderness and flavour, making it ideal for the creamy richness of stroganoff. Explore our selection of sirloins to create your stroganoff!

Ingredients

• 500g Wagyu sirloin, sliced into strips
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 1 cup dried porcini mushrooms
• 1 cup beef stock (hot)
• 1 cup sour cream
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Splash of truffle oil (optional)
• Cooked pappardelle pasta or mashed potatoes
• Fresh parsley for garnish

Cooking Steps

1. Rehydrate mushrooms: Place dried porcini in a bowl and pour over 1 cup hot beef stock. Let sit for 15 minutes. Strain (reserving the liquid) and finely chop mushrooms.
2. Sear Wagyu: Heat olive oil in a skillet over medium-high heat. Season Wagyu with salt and pepper. Sear quickly for about 1 minute per side. Remove and set aside.
3. Sauté aromatics: Lower heat to medium. Add butter and sauté onions until soft (5 mins). Add garlic and stir until fragrant (1 min).
4. Cook mushrooms: Add chopped porcini and sauté 3 minutes. Pour in reserved mushroom broth and simmer 5 minutes to reduce slightly.
5. Make sauce: Stir in Dijon mustard and sour cream. Simmer gently (don’t boil!) until thickened, about 3–4 minutes.
6. Return beef: Add seared Wagyu back to the pan and warm through for 1 minute. Drizzle with a touch of truffle oil if using.
7. Serve: Plate over pappardelle or mashed potatoes. Garnish with parsley.

Cooking Tips

• Don’t overcook Wagyu—add it at the end to preserve tenderness.
• Use the mushroom soaking liquid to deepen flavor in the sauce.
• Truffle oil is optional but luxurious.

Serving Suggestions

Perfect with wide noodles and a glass of red wine like Shiraz. Add roasted carrots or a leafy salad on the side.