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!
The best stroganoff I have ever made. Thank you Nagi!
As always – simply delicious! In true Nagi fashion I’ve learned to be adaptable. No beef broth – I used vegetable instead with a sprinkle of beef bouillon crystals. No sour cream – I used Greek yogourt. Just as tasty either way. Thank you!
Made the Stroganoff. Delicious!!!!!!
I made this recipe as directed, and it was good, but it could have used a little kick of something. I am eating the leftovers now for lunch, and I added a little smoked paprika for that little kick, and I am loving now.
That’s great to hear William!! N x
Very very Tasty love that you didn’t use whorshire sauce. I followed the cooking exactly as you did and works out amazing. With 2 slight tweaks I used venison and I substituted one 1/4 cup of the broth for cooking white wine. Amazing hard to stop eating it was perfect and melted in your mouth. Thanks for sharing.
Great (& easy) recipe. Didn’t have proper stock so used a cube. Used a splash of Marsala, before the stock, which gave a nice extra depth of flavour On the menu tonight with friends (with proper beef stock this time)! Can’t wait! 😁👍
Thanks for all your great recipes, Nagi.
Could you please put a note on your blog/website/emails about how to start a favourites collection?
Thanks, L
This stroganoff was so delicious and super easy and so quick! Really delicious, especially on rice! I added a little paprika and also lemon juice when cooking so it had a fabulous tang! Will be making this again…and again..and again!!! Thank you Nagi!
Love this! Added spinach for the final step, so I don’t feel so guilty about eating so much of it. Definitely will make again. Thanks for the recipe, and love the beautiful dog!
Great recipe! I doubled the recipe (8 servings) but had to use half the amount of heavy cream plus equal part cream cheese due to what I had on hand. Still came out fantastic! If you do use cream cheese, I’d suggest making sure it’s quite soft before adding it in though.
Love the recipe but much preferred serve on white rice mmmm
Your Beef Stroganoff turned out SO well, Nagi. I’ve always had it only in restaurants, not anymore 🙂
I love your recipes and have this website on my Favorites. You’re doing great work, keep going!
Are the calories listed here including the pasta you put it on or is it just the calorie amount of the stroganoff itself? New to this sorry.
Hi Cm, I mention this in note 6 🙂 N x
Really tasty
Just made this tonight. Georgeous. So quick. Last week I made it with chicken thighs. That sauce is beautiful.
The 30 second sear method is absolute genius! Everyone I have made this recipe for has RAVED about the tenderness of the meat and the incredible flavor. I’ve even adopted the 30 second sear with pork and chicken dishes for the same super-tender, juicy meat. My daughter asks me all the time “Are you using the 30-second sear for this recipe?” A great recipe and a great idea, thanks VERY much!
Hi Nagi, . Can you also flatten the steak and do a quick sear with the whole steak, let it cool (to minimize blood loss when cut) and then slice it into strips?
Hi Carole, you could but it’s the browning on the steak which gives the gravy it’s flavour – slice beef has more surface area hence more browning 🙂 N x
Amazing recipe! It was absolutely delicious! I had been looking for a recipe that didn’t use Worcestershire sauce. I had tried other recipes which ended in a poor result so really pleased this turned out great!
I omitted the butter. Added paprika, used Greek yoghurt instead of sour cream and corn starch instead of flour.
Hi! I don’t have mustard. Anything I can replace it with?
Hi AN, mustard is really key in this recipe to make it a stroganoff and not just a mushroom gravy, if you have mustard powder, use 1 teaspoon or you can always just leave it out. N x
Hi Nagi. Planning to make this tomorrow and just realised I bought rump instead of ribeye 😱 would rump still be ok or do you recommend velveting it first?
Hi Nagi,
In most other strog recipes I’ve used, worsesterchire sauce is usually a key ingredient but I’ve noticed you haven’t used it here. Interested to know your thoughts here! I’m making it as I write this for the first time 🙂
Annabel, Strogonoff is a Russian recipe. in a traditional strogonoff they don’t use Worcester Sauce, which is an English ‘thing’.
Hi Priscilla, I’d velvet it so it’s not chewy 🙂 N x
Velveted as you recommended and the meat was super tender. The whole family loved the stroganoff, served with rice and mixed veg. Starter was your Thai fish cakes and dessert your churro doughnut balls 🤗 Thanks for sharing such fantastic recipes. They are surely being enjoyed worldwide
Made this for dinner yesterday and it was delicious. This was my first time making beef stroganoff and it was a hit.