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!
This is my comfort food! Thank you for this recipe. I’ve made Stroganoff with canned mushroom soup as a base and it tasted like cardboard compared to this. Loved this recipe!
Everything is so much better from scratch! ❤️
Husband and I will be making this recipe from now on. I have searched for the perfect Stroganoff recipe for years, and this is the one.
Thanks so much for the feedback Rebecca, this makes me so happy!
Absolutely delicious!… I add a little more Dijon, but my family just loves this recipe… Thank you!
I made this for dinner tonight and it was absolutely delicious. I was out of sour cream and substituted ricotta and used brown instead of dijon mustard. I added some worstershire and a capful of apple cider vinegar for some zing. Deliious!
Oh that’s an interesting idea! I’m so glad you loved it David!
I would strongly recommend the addition of sour cream and nutmeg. Nice recipe.
Hi Stephen – yes this recipe has sour cream in it – nutmeg sounds great, I’ll have to give it a go!
I just made this beef stroganoff and unfortunately, not the best one I’ve ever made. It seems to be missing some flavour and the slices of onions were not my cup of tea; would have been better with chopped onions.
Thanks for the recipe though. I will try and change a little bit to my taste.
I’m so sorry you didn’t enjoy it Kathleen!
Made this tonight – ABSOLUTELY DELICIOUS. BF loved it.
What a lucky guy! He will have to cook for you tomorrow 😉
I always thought that Beef Stroganoff should contain Paprika and be served on a bed of rice.
Hi Bill, goulash typically has paprika but you could always add it to this stroganoff if you like. You could serve stroganoff on pasta, noodles, rice or even mash potatoes!
You omitted to include Paprika, which it is a vital ingredient in Beef Stroganoff.
Thank you for the recipe. I was house sitting for friends and wanted to have a warm meal ready for them on their return so all they had to do was bring the sauce to a bubble have it start to thicken and add back the beef to finish the cook.
I carmalized the onions for about 30 minutes with the butter (reducing by half) and about 15 minutes with the mushrooms… Total about 45 minutes (low heat). Both came out golden brown with a richness of the beef… I had previously made a roux which I whisked into the beef/veggies stock and added this to the onion mushroom reduction. Along with the sour cream added heavy cream as well. Stirring constantly, no break with the fats…
This is being served over a homemade spaetzle… Just the sauce sans beef… Delicious! I feel they are going to rave!
Sounds absolutely amazing!!
I have not done this yet but it looks perfect, I stop mostly to thank you for all the fun things you post for Dozer, and you honey are adorable, love you bunches as well as your recipes and Dozer Muwah XXXXXXXXX
Thanks so much Mary!
Hi Nagi!
First of all – you’re a genius! the Baked Fish Lemon Cream Sauce was CRAZY! Hubby said “restaurant level” and I agree! WAS AMAZING!!!! Thus time I want to make Stroganoff, but don’t have beef stock, do you think vegetable stock is good instead or just water is better? Thanks so much gorgeous! 🙂
What can I do to counteract having put in too much salt?
Beef Stroganoff was amazing!!! Happy holidays!!!
I used a cheap thin cut of beef for this and it turned out delicious! I cant say enough about it! Try it for yourself, it’s easier than anything else!
Great recipe! I added a little more mustard and some cayenne. Was super tasty, will use this again.
I would love to try this recipe. Would you please tell me if this could be made ahead the day before and kept in the fridge ready to reheat for company the next day. I look forward to your reply.
Hi Heather, yes you can make this ahead of time. If the sauce thickens too much just add a little water when reheating.
Thank you for your reply. I will be making this recipe for Beef Stroganoff very soon!
Would leftovers freeze well?
Hello Nagi, I halved your Beef Stroganoff recipe for my husband and me and served it 2 days after Thanksgiving as an alternative to yet more turkey leftovers. I’m so glad I did; I found it much easier to prepare than any previous recipes I have tried. And both of us thought it the best Stroganoff we have ever had! Thank you for sharing your expertise, including your very helpful notes.
That’s so great to hear Wihelmina! Thanks for sharing your feedback – N x
Hi Nagi, just tried your Beef Stroganoff recipe as we had frozen beef stock left over from a slow cooker pot roast. Your recipe is excellent and the proportions are very accurate for a creamy sauce!
Glad you enjoyed this Jim! N x