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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Omg, this dish was incredibly delicious! My husband and I kept exclaiming how deeply flavorful & rich tasting it was. We put the stroganoff over mashed potatoes & added frozen green peas to the gravy for color. I actually don’t enjoy cooking but you are changing that Nagi cuz’ every recipe I’ve tried is so good & easy!
Super delicious, so quick & easy.
Hi Nagi,
I’m not a huge fan of mushrooms, this recipe will be my second attempt at beef stroganoff from scratch, my first was a failure with using a chuck steak recipe from somewhere else. I bought a 200gm punnet of mushrooms will this be enough or will I need to get more and use the 300gm? Thanks in advance :), your recipes so far after finding this site on google have been great! The pancakes were ohh sooo good! Had them with bacon and maple syrup yesterday, yummmy!
Tried this recipe last weekend. It was my first time making beef stroganoff and it was super delicious! Will make it again for sure! 🙂
Can you substitute Beef broth with campbells beef stock liquid?
Delicious! The meat was so tender!
Just made this and it is so delicious. It is so easy to make.
I added used 8 oz sour cream because I like the flavor and I added garlic and used Better Than Bouillon and made my own stock. Delish! Thanks!
I made this last night and it turned out great. I added 2 gloves of garlic but otherwise followed recipe exactly. Had rump steak so velveted it first. Meat came out very tender and tasty. Thanks Nagi.
Nagi, I cooked this tonight and we loved it.
I was a little apprehensive as I am not keen on mustard, but I must tell you, this was wonderful, and hubby loved it too. Thank you so much.
Val
OUTSTANDING! I cut the liquid down by a third but, otherwise, perfect recipe, super simple and didn’t take long to put together. Prep is the most labor intensive part and even that’s no big deal. Will make again, especially as soon as I can get hen-of-the-woods and try it meatless!
Amazingly delicious
Thank you for a perfect Beef stroganoff recipe
Really fantastic stroganoff recipe (I’ve tried many), love that the beef is tender and the sauce has such depth. Try it! You won’t be disappointed. Love Nagi’s recipes, they are pretty foolproof and always seem to turn out great. Thanks so much!
I made this for dinner tonight. I followed the recipe exactly but found it a little bland. I added garlic, Additional Dijon mustard and balsamic vinegar for more flavour. Delicious. We will make this again.
I will try it over the weekend
I dont eat Beef, but made it as a week night dinner for my hubby and sons. They loved it! Thank you for sharing all these amazing recipes!!
Hello Nagi! I made this beef stroganoff last night and it was sooo good❗ I followed your recipe directions exactly. I usually cook for myself as I live alone and I love that I have plenty of leftovers. Sometimes it’s a shame though, as it’s always nice to share a meal with someone. I LOVE this picture of Dozer, he looks like he’s having a lot of fun❗ 🐾
Hi Nagi.
How are you?
I have two questions (1) is using rump steak considered a good quality steak to use for this recipe or should I use the Chinese Velveting method?
(2) When you say short pasta are you talking pasta such as penne, shells, or spirals?
I hope you and Dozer are both well and safe
i loved your blog, your recipes and your dog. I also have a Golden(Linus). For some reason, I don’t see your posts anymore. Anything you can suggest to get them back
For your beef straganoff recipe, can I use cooking cream instead of sour cream? And chicken broth instead of beef broth? I don’t have sour cream and beef broth at the moment. Or I would need to specially make a trip to the supermarket.