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!
I’ve had stroganoff before but believe me when I tell you the beef was tough! I cooked this recipe tonight and followed your methods to the t. What a meal! My family loved it.thanks heaps. I’m so glad I discovered your website. Love your furbaby too..
That’s so great to hear Mary!!
Great recipe, although 2 cups of beef stock is way too much, so I stuck with 1 cup instead 🙂 thanks Nagi
Fabulous recipe Nagi., only things I added were garlic and thyme cuz we love garlic. Sauce was really great hubby said that he could make a meal just with the sauce and fresh bread.!! Definitely a keeper.
That’s so great Christine (I love this sauce too, I totally could eat it with bread alone) – N x
Made this the other night, followed the recipe exactly and loved it! No more beef stroganoff premixes in this house. Thanks Nagi 🙂
Wahoo, you wont look back now!
I made this for my significant other and he loved it. Thanks for this amazing recipe
Wahoo, that’s great!
Question.. could i “velvet” the beef before cooking and then sear the pieces?
Hi there! Very excited to try this. Could you use low fat Greek natural yoghurt to lower the fat a bit? In place of sour cream? Thanks so much!
Yum! Everyone loved this. Next time I’ll probably make more sauce just because everyone licked their plate dry!! Lol!! 😂!!
You can never have enough sauce Kyra!!
i made the beef stoganoff, easy to follow and got raves!! I’m a very novice cook and easy to follow. I will try more and follow!
Thanks for gread recepie, Nagi! It is so easy to cook in short time and test excellent. I also tried Chicken Stroganoff from your recepie and it was good, too. Thank you for helping me saving my time on Sunday!
You’re so welcome Toshi!
I’m doing this in the insta pot. Moose steak onion mushrooms.cook as u suggest.throw all back into pot add 2x the water.scaping up bottom.add a couple good handfuls of noodles ten mins on manual , qUick release and let sit after stiring in sour cream…..no flour because the noodle’ ‘s thickey.
Great to know Debra!
Hi Nagi – I’m wondering if creme fraiche would work instead of sour cream, please?
Yes definitely Christopher!
Looks lovely. Will try it! I have fillet steak. (My Mamma added a tot of sherry and a chopped tomato as well.) I hope canned mushrooms will be okay. No fresh ones but cannot use as excuse not to make the dish tonight. Thanx from South Africa!!
Just delicious! We used beef tenderloin. I had my husband sear the meat in the grill while I cooked the sauce and noodles. Meat rested for a minute or so, we sliced it, and let it finish cooking in the sauce. The taste of all the flavors together is amazing! Thank you Nagi!
Sounds like you nailed it Julie!
Loved it! First time I’ve made it at home. I have eaten it in the past (with awful chewy beef) and your recipe is delicious and simple. The hints about cooking the beef is a gem. I added a teaspoon of smoked paprika as I have seen other recipes with it. As it was the first time I made it, can’t really tell if it added anything more. It has now become a new family dinner staple.
I’m so happy you loved it Adrienne!
I’ve been making stroganoff forever but never nailed the perfect sauce until making this! Love it! Delicious and perfect texture. Only thing I changed was adding a sprig of fresh dill. Thanks for the recipie! Saved to favs!
Sounds amazing Mike, I’m so glad you loved it!
Great recipe! I used thickened cream as I didn’t have any sour cream at home, still tastes great. Thank you!
I’m so glad you loved it Rahsan!
So easy and delicious. The whole family loved it. Will definitely make it again.
Wahoo, that’s great Gina!
Great beef stroganoff! Easy recipe to follow and tastes great!
Thanks so much for the feedback Cheryl!
It took me a long time to try this, because I have a tried and true stroganoff recipe that I have used for close to 20 years. It includes tomato paste, paprika and red wine. I just didn’t get how this recipe was stroganoff. Anyway, I went to a pot luck last night and decided to break that “don’t serve anything you haven’t tried before to other people” rule, and decided to give it a go. Plus, I also deviated from the recipe in that I used chuck steak and the slow cooker.
OH. MY. My old magazine recipe is going into the recycling. I will always make stroganoff your way from now on. I think I’ve found my new favourite Nagi recipe (although I tend to say that about 3/4 of your recipes when I make them for the first time).
The only thing I would have changed about what I did in the slow cooker, was to quarter the broth quantity. I only halved it, and it was still very, very saucy. Some nice fluffy rice sopped it up nicely, but (sob!) being slightly less saucy would have been a sanity saver when I took a bend to hard in my car and the dish tipped on the way to the pot luck. Only lost a small amount, but my car now needs a good detail 😂 😭 😂
Oh no Rachel!!!!! Eeeeeek! (I bet your car smells delicious though 😂)
haha, yeah. I feel like I need to get it cleaned before the smell turns though 😂
And now I feel compelled to correct my spelling mistake that I saw just after I hit “submit comment” – I took a bend TOO hard in my car, not to hard. Yes, I’m one of those that has to hit reply to correct my own spelling mistakes. I think I need help 😂 😂 😂
Your 30-second sear method was the absolute best thing! Everyone loved this and the beef stayed tender even when we reheated it. We will do that method for other beef dishes, thank you so much, and the sauce was also just delicious. I did add a small amount of sherry. A winner for sure!
Sounds like you nailed it Jana!!