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!
Leave the Dijon out. All I could taste was mustard
Ah Nagi, that was delicious indeed, but beef stroganoff it isn’t. For me, to be beef strog it has to have tomato paste and worcestershire sauce. Nevertheless, I am glad I gave this recipe a go, as it was easy to make and has great flavour 🙂
Tried this, love it! Super easy! And I will never use stew meat again after making stroganoff with boneless ribeye! I will probably reduce or eliminate the Dijon mustard next time-personal preference.
Another belter, Nagi. Seriously – every time you nail it.
Hi Nagi. I’ve made this stroganoff probably 12 times. Tonight I made it with pork tenderloin. Delicious. Thanks for your recipe xxx
Absolutely gorgeous the mustard just gives it the warm spice its delicious. Only negative is the broth 2 cups is too much maybe 1 or 1 and a half as it was very soupy but none the less it was yummy. Thank you 😊
Delicious! I know I shouldn’t really rate a recipe if I tweak it. Here are a few things that can work if you need to substitute some ingredients. I didn’t have beef broth but I had beef stock, I didn’t have whipping cream but used half and half. And I used a can of cream of mushroom soup instead of mushrooms. I know I missed out on a lot of flavor without actual mushrooms. But it was still delicious! Had a nice green salad with it and the next night leftovers was heated on the stove on low with milk and a lid on top. Also served with cooked carrots and broccoli.
First time making beef stroganoff ever! This is so delicious!
Agree 100% about the searing..here’s a tip..have your butcher slice the steak about 3-4 mm thick. Sear the whole slices med -rare ,then remove from pan & cut into slices.
Cheers
Delish
Easy and a real winner
I too added Worcestershire sauce
Here in Mexico
We call it
English sauce
As for the person who wants to put olive oil on pasta
Don’t do that
If you do
Nothing will stick to it
Toss a wee bit of the sauce
First time making beef Stroganoff from scratch. This recipe nails it. Only modifications I would recommend is additional mushrooms.
This was a delicious and very doable for dinner. I followed your recipe as written and the only ingredients added was smoked paprika. I thank you… my family thanks you!
I’m learning to cook for myself. Wanted to make this dish with memories from my childhood. Just made this recipie and was super easy, Awsome taste and have left overs of another dinnner. Thankyou, your instructions are so easy to follow and the smell and taste was just what I was after
My Grand parents fled to Shanghai after the Russian Revolution and discovered that Rice is the best vehicle to carry Beef Stroganoff…. Thanks for the wonderful recipe!
No you are wrong beef stroganoff should be made from a cheap cut of meat and cooked for hours.
This was delicious. I added a sprinkle of paprika. The only thing I didnt like was how runny the sauce was. I tried to reduce and thicken by adding more flour but it didnt seem to work. I would probably make it again, and try using a different thickening agent and maybe less stock.
Bloody delicious
This was my first time making Beef Stroganoff. I used venison instead of the beef. It was so good. Easy to prep and easy to make. Love your recipes.
.
The flavour is amazing. Best stroganoff we’ve ever had
How many people does this recipe serve? I’m making for 8 so I need to adjust the ingredients for this amount of people
I LOVE this recipe, I use my pressure cooker and always do a big batch for the freezer. I do add a lot more tomato paste, just my preference, and I use rump steak, sear it on both sides, pressure cook and then shred it. Always served with egg pasta and Parmesan and sometimes stir a bit of garlic in when reheating. Yum!