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!
Wonderful. I made it dairy-free using Floraplant butter and Soya Cuisine (soured with lemon juice) plus a pinch of nutritional yeast. I haven’t had goulash since I was a child and this tasted just perfect. Thanks 🙂
I cook all of the time, and this recipe was perfect. Kudos!
Made 2 minor tweaks.
Instead of 2 cups broth I used 1 1/2 cups, plus 1/2 c red wine and one T Worchestershire sauce. YUM
Also, dining place I worked would throw a couple tablespoons of brandy (instead of red wine) in sauce; some while flaming beef, and a bit more after broth added! Bourbon can work also!
Sounds yummy! N x
The store was out of the packet sauce for a quick dinner, I googled it and your recipe came up, made it and it’s easy which is great, but the flavor is absolutely amazing. My husband loved it. Thank you for sharing this recipe
Recipe cooked very true to form. All smiles at table!!
I used vegan sour cream as we have lactose tolerance issues in our guests without any compromise in taste. A whisk and patience will get all that sour cream and mustard incorporated and “velvety” smooth.
Definitely egg noodles the way to go IMHO
Thank for great recipe post, instructions and video
I had a tough piece of beef before I found this recipe.
I sliced the beef and lightly salted, added oil and cornstarch. (2 Tbs ea?) Stirred the meat well and let sit 1 hr.
Instead of the flour, I used about 1 Tbs Corn Starch to the second half of the beef broth.
Also a pinch (1/16 tsp) Nutmeg to bring out the beef/mushroom flavor.
It was excellent, the beef was maybe too tender which surprised me. Maybe 30 mins next time.
Thanks for the recipe!
this was very simple and i would really love to try it tomorrow for about 160people thanks
Can I use xanthum gum to thicken ? We have a grandchild allergic to corn AND gluten
How about adding Waygu beef?
Yep doesn’t need the wagyu because if you use a tender piece of meat like scotch fillet, it is really tender as is. Definitely save that wagyu to saviour on its own!
That would be a very rich dish! I think maybe save the wagyu for grilling! N x
I made it with the ribeye, and you are oh so right, don’t overcook it and it’s perfect! Added a splash of white wine to caramelize the onions (separately).
I used Sherry and came here to mention and was so glad to see your comment on adding a bright alcohol/acidic element!!!
I’ve made this recipe dozens of times using the traditional steps! It’s perfect every time.
For a weekday healthier option I make it a chicken stroganoff with plain Greek yogurt — with either regular pasta or a chickpea pasta. All the flavors are there. Wanted to send my love for this as I am referring back to it for dinner today. 🙂
Incredible! I had such a fun time making this. My mom made stroganoff for all my dad’s birthdays and this year I made it using this recipe and he said it was the best he ever had. Thank you! Your recipes and techniques are just awesome!
That’s a lovely story, Meaghan! N x
This recipe stands alone perfectly but me being “extra” tried it with a few additional ingredients:
Dash of sherry after browning the flour
Adding garlic powder and onion granules to the meat (I used tenderloin so this cut ABSOLUTELY requires more flavoring)
Easy to follow recipe, delicious results!!
Left over prime rib added 2 minutes before serving; worked perfectly for this recipe.
Good tip Krista! N x
Delish, but no need for the flour. I sautéed steak, mushroom, onion and garlic, then added sour cream. Yummy!
This is awesome. My husband, who hates beef stroganoff, loved this. I may have added Worcestershire sauce to the beef and garlic to the sauce.
This recipe is excellent. I am going this into my binder.
I was really looking forward to this recipe. Unfortunately, I tried the tip of velveting the beef to tenderize not-so-quality beef. It was awful. Completely changed the taste of the meal.
Hi. I’m making stroganoff for a group of 30. Any clue how to adapt this recipe to accommodate a crowd?
Hi Marcia! This one scales nicely – it is one that we use at RecipeTin Meals! Just use the scaling bar at the top of the recipe! N x
Absolutely delicious and so easy to make. Thank you 🙂
Any chance you could translate this into English? All those American terms are so confusing!
Hi Paul, I’m American. There aren’t any American specific phrases in her recipe. I knew it wasn’t American because she put steak on the barbie. We don’t do that and the spelling is the Queen’s English not American English. Which phrases were confusing?
Not sure…what are the American terms?? I’m Australian!! N x
Nagi, this is delicious but wanted to know if I could add a little heavy cream near the end to thicken it a little? Love this one!
Why not?? Cream makes everything better – sort of like cheese! N x
The only changes I made were adding garlic powder, cumin and worcestershire. Its a delicious beef stroganoff.