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!
A quite outstanding recipe.
The creamy mushroom sauce makes it but also using the best cut of beef (we had rib-eye steak). I would like to try it again with pork. What cuts of pork would you recommend?
We have also cooked your Italian meatballs – very tasty – and a beef casserole. Apart from a pork stroganoff we are eyeing the Quesadillas!
Wonderfully flavorful. I added a little thyme and 2 cloves of garlic. I should have thickened a tad more but will be a family staple !
Wahoo, that’s great Suzanne!
I’ve been using quite a few of your recipes and I liked them all (including this one of course). They also received positive reviews from my parents and my bf! Your recipes never ceases to amaze me. Keep up the good work!
Perfect Emily!!
Best stroganoff recipe I’ve ever made! This will also be our new go-to. Thank you!
Wahoo! That’s great Kim!
Wonderful recipe. This is now my go to for beef stroganoff. Thank you Nagi!
That’s so great to hear Pam!
Absolutely delicious – glad it was just family at dinner because I could lick the plate clean without judgement!
I love this Michelle 😂
This was amazing! We loved the flavor the dijon added to the sauce. I added garlic and an extra tbsp of flour to the sauce. Can’t wait to make this again! Thanks for the recipe!
You’re so welcome Crissy!
Is it any less good if you don’t use Dijon? Or is the mustard a staple?
You definitely need the Dijon mustard. It adds that zing to the sauce. And Dijon mustard is NOT English mustard!
If I’m going to reheat,can I pull meat out after cooking then reheat the meat when sauce is hot. Thanks
Hi Peter, I just reheat with a low heat in the microwave – N x
I’ve made this twice now and it’s been a hit with the whole family both times. I use Tenderloin and it’s melt in your mouth tender and that sauce is so delicious and creamy. I absolutely love it.
Wahoo, thanks Mindy!
I forgot to do the star rating…oops
Delicious. I have made stroganoff several times and this is in my top 3 I have ever had. Thanks!
Thanks Steve ❤️
Made this tonight and it was delicious (as all your recipes are!) I used beef sausages – kid friendly – and used garlic salt over the onions and mushrooms. A dash of Worcestershire sauce at the end made it! Thanks Nagi
Yum! Sounds like you nailed it!
I have tried to make beef stroganoff for years, but it was never good. Thank you for the beef cut advice. This is perfect! Thank you!!!
I am going to make this using Canadian AAA Strip Loin Steaks. Will that be ok? Any special instructions re cutting and time of cooking?
Thanks!
I’ve made this 4 times now and its excellent. I use beef consume. Normally I use tenderloin but I marinated and tenderized a flat iron and couldn’t tell the difference. This is hands down the best stroganoff and it’s so easy to modify. Add an extra tablespoon of flour if you want a thicker sauce.
We didn’t have beef broth on hand so used beef consomme instead, it was delicious! Next time we make it, and there will be a next, we’ll use the beef broth and compare. We may, very well have 2 new, slightly different, recipes. Switch it up, so they don’t get bored with it.
That’s so great to hear – thanks so much Christien!
made that last night, great recipe. I had a tougher cut of beef so I tenderized it before cooking as per the recipe. A keeper!
We did the same.
A great idea Jacinthe!
Just made this – I think I screwed something up because it just didn’t turn out correctly. But I LOVE the method of cooking the beef – that turned out great! I think part of my issue was I used reduced sodium broth – I needed more seasoning. My sauce was really runny. I WILL make this again, just with a few alterations. My issues do not reflect on this recipe, however. Thank you!!!
Which beef broth do you use or suggest?
I used Better than Bouillon and it was great. I had a can of Campbell’s beef broth and beef consomme but they were outdated so I used the Better than Bouillon and it was wonderful. Be careful about salting the dish before you add it because it (like Campbell’s soups) tend to be fairly salty. The nice thing about it is that a jar will last a long time in the fridge and you can use less or more as desired.
Thanks Dianna!
I usually use Campbells stock – N x
Absolutely delicious. Simple to make and full of flavour. I served it with mash. My husband loved it. Thank you!
Woot, I’m so glad it was a hit Jules ❤️
This was lovely. My husband went back for more!
That’s awesome Miranda!