The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.
Never suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!
Beef Stroganoff
If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:
using the right cut; and
the 30 Second Sear ( <– PS I totally made up this name)
The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.
Sure, you could do a slow cooker stroganoff.
But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.
I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.
I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are tender, juicy cuts such as:
Boneless rib eye – also called scotch fillet (pictured above)
Boneless sirloin
Sirloin steak tips
Beef tenderloin
Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it’s not a good cut for fast cooking like in stroganoff, it’s dry with an unpleasant texture. It’s best slow cooked.
Want to use stewing beef?
Make this Slow Cooked Stroganoff with tender fall apart chunks of beef!
And now, the 2nd secret to never suffer through dry beef in stroganoff again……
The 30 second sear
Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.
Therefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say super quick, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!
The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.
What is stroganoff sauce made of?
Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavoured with mustard and has mushrooms in it.
I love the pale brown creamy colour against the deep golden brown seared beef!
If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!
Wondering if you can freeze beef stroganoff?
Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.
What to serve with beef stroganoff
Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! – Nagi x
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!
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Beef Stroganoff
Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped chives , for garnish (optional)
Instructions
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Recipe Notes:
- boneless rib eye (aka scotch fillet)
- boneless sirloin, sirloin steak tips
- beef tenderloin
Nutrition Information:
Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!).
More quick dinner ideas you’ll love!
Quesadillas (Beef, Chicken or Veg)
A Mushroom Sauce for Steak, Chicken or anything!
Beef and Rice with Veggies (One Pot)
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
Hello, we love the Better Than Bouillon Beef Base (so flavorful!) – can we use it in this recipe as a sub for all or part of the beef broth?
Hi Amy,
I haven’t tried this recipe yet but thought I would mention that I have successfully used better than boullion beef, chicken and vegetable base in many recipes. While nothing is like homemade stock, better than boullion works just fine…pretty close end result to the everday commercially prepared stock and better than some.
I personally wouldn’t hesitate to use it.
Cheers 🙂
I’ve never tried that product Amy so I can’t say! Sorry! N x
I made this tonight, I had doubts that the meat I used would be tender.
Even my pickiest eater had seconds.
The 30 second sear (along with a meat mallet session) make the meat like butter – I plan to use this method when I make beef and broccoli.
That’s great to hear Amy! N x
Oh my goodness. I just made this and had to comment. It is so delicious. I only had an inexpensive tough cut (bottom blade steak) which I would normally just cut up for long cooking stew but I used your velveting method to tenderize it and the dish turned out so well. I’ve made lots of beef stroganoff before and I’ve always just winged it according to what I remembered from past recipes, but this time I followed your recipe to a tee and it turned out so well. Other recipes call for ketchup but honestly it tastes a lot better without!
Woo hoo!! I am so glad that you enjoyed it Tricia! N x
This recipe delivers! On first attempt it came out great. My family loved it. I have already searched more of your recipes. This was really simple to pull together and make. Thank you!
I am happy you enjoyed it Kathleen!! N x
Will be doing this again today. This is simply amazing and my family love it. Your recipes are always my go to when struggling to think of what to cook for dinner.
Nagi, Thanks, so much! This is an amazing recipe, I didn’t change anything. Cooked it once for my parents and once for my in-laws, both were delicious. – This will be my family’s stroganoff. 💕
Hi Nagi, is it possible to replace the sour cream with plain natural yoghurt?
The best I’ve ever tried. I used veal 😁
Thank you for sharing 🌻
The best I’ve ever tried.
Thank you for sharing 🌻
I’m happy you liked it Robyn! N x
Can you say perfection. This by far is the best stroganoff recipe ever. Absolutely the best recipe and didn’t change a thing except I doubled it. Everyone loved it even people that said I can’t stand stroganoff at all. Everyone wanted seconds.. Thank you so much for listing this delicious recipe. . Will be my go to from now own.
I am glad you enjoyed it Shanna! N x
Hi Nagi, absolutely superb and as you say the better the quality of beef (I used Aberdeen Angus) the better and more tender the ‘melt in mouth’ beef is. Absolutely superb. Thankyou. Can you add brandy to this? All the best, Paul
I’m sure a dash of brandy wouldn’t hurt it at all!! N x
This was fabulous!! Hubby had seconds. Since beef is so expensive, I bought a couple of cheap cuts and did the velveting technique. I used a colander to rinse the beef. It was SO tender. Thank you once again for a great recipe.
I was wondering how it would turn out if you couldn’t really afford the more expensive beef. I honestly had never heard of the velveting technique. I looked it up and now I will definitely try this recipe. Thank you!
I am happy that you liked it C! N x
One of the best recipes for stroganoff I’ve had.
Thanks Ben – I am happy that you enjoyed it! N x
This was delicious! I especially liked your hints to use good quality beef. What a difference. yum!!!!!!
This was excellent. I was teaching a friend how to make stroganoff without the can and needed to just find a good example for me to work from. We were both thrilled. Easy and very yummy. I used thinly cut sirloin and though I had only seared on the one side and pulled out half raw I am so glad I turned off the heat on the rest of the dish before stirring the meat back in. It finished perfectly tender.
Dumb question, but is it 300g cooked or uncooked for the pasta?
Uncooked Evan! N x
Beef stroganoff: plan to serve a first course before.. Can I sear the meat, make the sauce, then turn off heat? Then after first courses eaten, reheat the sauce aand then add the meat?
Thank you.
Hi Diana – I think that would be fine. Just keep the seared beef at room temp so you don’t have to heat it too much. N x
I appreciate your quick reply!
🙂
Super! Easy to follow with great hints. We did add garlic to the recipe. It was fine without it, but my family loves garlic. It did pump up the flavor. Sadly, there were no leftovers.
I made this recipe this morning and need to reheat the sauce for dinner. What it the best way to do this?
Hi Karen – just reheat it on low on the stove and be sure you don’t overcook the beef! N x
Using a nice steak for this instead of the chuck casserole steak is a serious game changer
Exelent! The best recipe display on the Internet.