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!
Awesome. Another great recipe. I never and I mean never write to a chef. Made this with pork and added green and red peppers as I had not had my 5 a day yet. Great flavour!!!
That’s great to hear Diane! N x
Another winner from Nagi!
Hi, I’m living abroad and couldn’t find any sour cream to use in this. What’s the best substitute?
Can you find Greek yogurt?
I have been looking for a recipe for beef stroganoff that tastes like the one my mum used to make. I FOUND IT!!! YUMMY, so delicious! ALl your recipes look scrumptious, I’ll have to surprise my husband more often with something special for dinner.
Loooooved it Nagi. Another winner.
That’s great – thanks Melody! N x
Wow i just want to say how much i love your recipes! You are amazing !
OH shucks – thanks so much for letting me know Nicole! N x
Just like my moms!
I had lean stew meat in my freezer so I put it in the crock pot. It was awesome! Loved having leftovers! Next time I will purchase a flank steak and compare!
Can i use Black Angus Beef Rump for this and also can it be frozen?
Hi Rosi – I feel it may be not as tender as other cuts – you could tenderise it first though! I talk about freezing in the recipe notes. Love to know how you get on with it! N x
I didn’t realize you have 2 different recipes for stroganoff. Last night I made this recipe with beef stew meat… oops! I had already finished the recipe and added the sour cream when I realized my mess up. I just ended up cooking it about an hour and a half longer on low, covered on the stove top and to my surprise it was still delicious! Glad it still turned out good.
I’m so glad you managed to salvage it Allison! N x
We aren’t able to get any mushrooms in our stores currently. Can I just omit??
I don’t have mushrooms on hand. Can I use a can of Cream of Mushroom soup? If so, when should I add it? Before the sour cream?
Hi Carolyn, I don’t recommend it unfortunately – those cans of soup are full of sodium and other ingredients that will impact the flavour – N x
Any chance I can just use ground beef? I don’t have steak at home..
I used the Lo-cal cream of mushroom soup and it came out perfect! Not salty tasting at all.
It was delicious.I loved it .
That makes me so happy Joude!! N x
My family ALL loved this. My 15 yo even at the mushrooms!!!
Winning!!!! That’s great to hear! N x
Wow that was so easy but so nice Family loved it cheers
You have changed my life!! This is easily the best beef stroganoff that we have ever had:) Thank you so much.
Oh shucks!!! What a great compliment Simone, thanks so much! N x
I’m making this again tonight with a sad story. Using tofutti due to my son’s new casein allergy, and using Enoki mushrooms and ground beef due to food shortages in my area.
So far it’s working and tastes just as great as the first 300 times we’ve loved it before!!
Stirred through some Al dente seashell pasta and ohmigoodness my son ate 2 bowls and for the record all the substitutions worked!!
I want to make this for company. Can I do some of the steps in advance (e.g., searing the beef)?
Hi Patti – you can make the whole dish in advance and simply reheat if that helps – or try my slow cooker beef stroganoff stew – N x
My husband asked me to make beef stroganoff. I never made (or even tasted) this dish before. I followed the recipe very closely. When I asked my husband is it how it supposed to taste, he responded: Save this recipe! ❤️
That’s great to hear Lana, thanks so much! N x
Hi I’m yet to make the dish, I’d like to make it without the beef, with the mushroom as the star. Please if you were going to leave out the beef how much more mushroom would you add to the dish?
Thanks
I would triple the mushrooms. Also, consider using beef bone broth instead of standard broth or stock…even adding one of those sachets of beef flavor. I think without the additional beef flavor you’ll miss the outstanding beefy taste of the dish.
Thank you
Making this tonight! Looks delicious and people are raving about it! Can I cook this in the instant pot? What would be the difference in timing and do I put the mushrooms in it with the beef?
Hi Courtney – give this one a go! https://discountspot.info/slow-cooker-beef-stroganoff/%3C/a%3E%3C/p%3E
Thank you! I’ve given up ordering Stroganoff in restaurants because I’m not too keen on eating bootlaces, and I stopped making it for the same reason. Then I found this recipe, and your timings for cooking the meat are perfect. I often use veal rather than beef and the 30 second rule still applies. I always over-cooked the meat in the past because I never dared to fry it for such a short time, so it’s a delight to have someone give me the confidence to do it correctly. I recommend this recipe wholeheartedly.
Great recipe for beef stroganoff. Just made it . Best ever. Thank you.
Wahoo! That’s great to hear Mary! N x