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!
I made this with the intention of having enough for meals the following days for lunch. I only added garlic and let’s just say we gorged ourselves on it and what was left only made it to the morning. It was extremely easy to make even for me who has a tendency to overcook beef like this or burn the onions lol.
The only changes I made to the recipe Was I haded 4oz cream cheese, I also deglaze the pan with 4oz red wine. I also added 1tablespoon of garlic. Just my thoughts.
Thanks for the tips! N x
Making the stroganoff tonight and sure it will be excellent. A comment on your video……it is superb! Short, concise and very easy to follow. Wish more were like yours.
Thanks
Oh. My. Goodness.
(Emphasis on the GOODness!)
I’ve never left a comment on a recipe before, but this one pushed me over the edge as it is the latest in a long line of your recipes to get bookmarked and is sure to be put into regular rotation at our table. Delicious doesn’t even begin to cover it… The whole family LOVED dinner tonight, and thankfully I doubled the recipe so we have leftovers!
Now… can we talk about this “velveting” for a minute? Where has this trick been all my life, and how can I ever repay you for sharing it?
Normally, my online-sourced culinary adventures I attribute to the ubiquitous “Internet Lady”. But from this day on, my peeps are going to know your name, Nagi. Thank you!
I made this tonight and it was very good! I used a top sirloin steak sliced thin and light sour cream, and went a little easy on the Dijon, because I felt the flavor was a little too strong last time. Highly recommend this. It’s quick, easy and delicious! Thank you!
I tried to get ahead by searing the fillet beef then putting it in the fridge then finished the recipe a few hours later. But it had the casserole/school dinner flavour some have mentioned…waste of fillet.
Hi, Nagi! Could I ask why your slow cooker stroganoff recipe includes garlic, but this one doesn’t? Is it considered more “authentic” without? Thank you! x
This was a stick to your ribs solid comfort food recipe. Enjoyed it very much. Delicious. I finally stuck to a recipe the way it was written! Thanks for sharing
This turned out deliciously! It’s been so long since I had made or eaten it. My husband really loved it too. Yum, yum.
Wonderful recipe, just tried it. Very well explained and thank you for adding metric measures.
I m making it for a dinner party tomorrow. And it s really yummy! So happy !
Any substitute for mushroom allergy?
SO GOOD. And easy. I added peas, tarragon, and sherry. Yum Yum Yum.
Big shout out for including metric and imperial measurements AND for making the bit before the recipe interesting and educational! I think we’ve all been on sites where 99 percent of the recipe is just there to expose you to ads and it was really refreshing to read through your content! The dish itself was absolutely amazing, and exactly that restaurant style stroganoff flavour I never managed to recreate before! Will absolutely be back for more!
What a nice comment! Thank you! N x
Hands down the best stroganoff ever. Making it again tonight – need to double the recipe because there wasn’t enough to go around last time! Makes a huge difference using quality beef. Thank you!!
In this dish, the beef quality is what makes it! N x
Made this many times now and it’s a favourite! I followed the instructions one commenter made to add the flour to 1 cup of broth first to help prevent lumps. Very good recipe!
Me and my family loved this, thank you for sharing.
You are most welcome! N x
Loved the beef stroganoff & cook it regularly
It’s one of our most popular dishes at RecipeTin Meals! N x
I tried this with ground beef instead of Rib-Eye because I wasn’t about to pay the price they’re getting these days for that! It turned out fabulous but you were spot on about the flavor – if you cheap out like I did you’re going to want to add some powdered beef flavor granules or bouillon cube to make up for the difference. Great recipe!!!
Gostei da receita de estrogonofe de carne,vou preparar.
Absolutely delicious, thank you
Thanks! N x
Made this tonight for a quick easy dinner and it was delicious!
Made it with small spiral pasta which was brilliant and easy to eat… with a spoon lol!
Thank you for posting this recipe! We tried it tonight and it was so yummy!
Glad you liked it! N x