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!
what could substitute sour cream? DF and non DF?… thank you!
Hi Maria, natural yogurt – you can even get lactose free yogurt which would work well. N x
Could you use cream instead?
Top nick recipe! BUT…the timing is VERY important. Not a relaxed prep by any means. But if followed to the tee, it’s the best stroganoff, smooth and delightful. And if served on egg noodles, cook a full 9 minutes so they are as smooth as the topping.
Yes it’s fast! Like a European stir fry!! LOL! Glad you enjoyed it Mik – Nxx
I just made this tonight and substituted with homemade yogurt instead of sour cream. Eat with homemade wholegrain sourdough and mushed. It was so good! Even my onion hater ate the onion without complains. Thank you so much.
I must cook gluten free, so would you recommend corn starch in place of the flour, or just any GF flour?
Hi Kimberlee, use half the amount of cornflour in place of regular flour here. N x
Came out great! Smooth, flavorful, nicely balanced. I used filet, cut into little tiles, which was nice. Reduced the Dijon cause I don’t always love mustard, but it probably needed the fuller flavor -I’ll use the full tbsp next time.
Came out great! Smooth, flavorful, nicely balanced. I used filet, cut into little tiles, which was nice. Reduced the Dijon cause I don’t always love mustard, but it probably needed the fuller flavor -I’ll use the full tbsp next time.
I loved this recipe. Found my partner actually filling up a cup full of the sauce and drinking it! I was a little nervous of the flavours in the beginning.. thought I may have over did the mustard.. however the flavours ended up baking out.. and turned out to be quite mild. I also added one table spoon of gravy powder.. and extra pepper!! which worked reallly well. Used beef cheek and was surprised how hard it was to cut up😅 but couldn’t rate it higher! Absolutely amazing.. served with rice and broccoli!!
Easy. I had some good stew beef in freezer from our harvest box that needed to be used. Tonight is sports night for grands, so I needed to have something ready when I get back. I am surprised at how quick and easy this is to prepare. Also, not a lot of clean up. I bought some better noodles. I’ll rate after we eat based on the number of servings DH has. I liked the flavor from my tasting.
I used rump steak and followed the recipe to the word (didn’t do the tenderising step suggested in the notes as I didn’t have the bicarb). Turned out amazing! I can see how a more tender cut of meat would be better but the rump wasn’t chewy or tough at all and fit our budget a bit better. So delicious and definitely a staple in my household.
Can you please advise what brand skillet are you using to make this? Also… Your website is a life saver! Everything I try – turns out delish. Thank you so much.
I love your recipes. I have used the baking soda but with sherry for oyster sauce beef.
I always hate the first time I use a recipe because I feel like it gets better the more I make it ! Definitely recommend this one! Very easy to make and turned out delicious. My boyfriend has been bugging me to make this for the longest time lol
going to try it
Could you use oyster blade steak for this
Hi Tanya, I fine it doesn’t have as much flavour but definitely doable. I would use the Chinese method of tenderising it first though. N x
I use consume instead of beef broth, gives it so much more flavor.
How can I make sure that I do not overcook my beef when reheating in a microwave? And is it really okay to freeze this dish? I’d like to make this for friend
Hi Elaine, gently reheat in the microwave and it should be ok – perfect to freeze! N x
Great! I’m going to try this!
I have made this on a number of occasions and its fab. Last week I only had some tough beef in the fridge and decided to try the Chinese method of tenderising it. Never expected it to work and was amazed at the result. Ha ha, never too old to be surprised and learn something new.
It’s a total game changer isn’t it Robert!! N x
A great recipe! Got the beef right too, thanks to you. Husband loved the taste, plenty of mushrooms for him 🤔. So quick to make. TKU
Huge fan of this dish because my grandpa made a great one. Used NY strip. Worked perfect. Excellent recipe. Thanks.
I made this for dinner because I have tried others and was not thrilled. This one was on point. I absolutely loved this and will make it again that’s for sure. I might have to double the sauce but that’s ok.
Wow, wow & wow! I’m a huge fan of yours and have converted many friends to your website.
This is a beautiful and easy recipe. I don’t eat beef but my husband does. I made the sauce first. I fried the beef in a small frypan then added the delicious sauce and did the same for the chicken. It was delicious. Thank you so much.