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Home Beef Recipes

Beef Stroganoff

By:Nagi
Published:28 Feb '19Updated:21 Feb '20
617 Comments
Recipe v Video v Dozer v

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 in a rustic white bowl over noodles

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:

  1. using the right cut; and
  2. 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.

Preparation of beef for Beef Stroganoff

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.

How to make Beef Stroganoff

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!

Beef Stroganoff in a skilet, fresh off the stove

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 you 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.

Close up of Beef Stroganoff in a skillet, fresh off the Tove

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 in a rustic white bowl over noodles

Beef Stroganoff

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Main
Russian, Western
4.97 from 226 votes
Servings4 - 5 people
Tap or hover to scale
Print
RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for 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:

1. Best cut of beef for stroganoff - use decent to good quality quick cooking cut of beef such as:
  • boneless rib eye (aka scotch fillet)
  • boneless sirloin, sirloin steak tips
  • beef tenderloin
I don't recommend: beef round steak (aka topside), skirt, flat iron, hanger. 
Pork can also be used - pork stroganoff is found in Russia too.
Tenderise ECONOMICAL BEEF - if you do not have a good quality steak, highly recommend tenderising it using this easy Chinese method called "velveting". It's life changing! Reader the user feedback in that recipe for validation 🙂
2. Flour - any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce)
3. Serving - I like serving this with short pastas, rather than long pastas. Easier to eat. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!
4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.
5. Storage - 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!
6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.

Nutrition Information:

Serving: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3.7mg (21%)
Keywords: Beef Stroganoff, Beef Stroganoff recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

  • Juicy Baked Chicken Breast
  • Quesadillas (Beef, Chicken or Veg)
  • A Mushroom Sauce for Steak, Chicken or anything!
  • Beef and Rice with Veggies (One Pot)
  • Baked Chicken and Rice

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And so he obliged. Well, attempted to. Oh so enthusiastically!

Dozer the golden retriever dog trying to catch pool water

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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617 Comments

  1. Anna S. says

    March 6, 2021 at 11:55 am

    5 stars
    I forgot to ask, does the calorie count above include pasta, or is it only the stroganoff?

    Reply
  2. Anna S says

    March 6, 2021 at 11:53 am

    5 stars
    This was phenomenal! It really wasn’t necessary, but I added a couple splashes of worcestershire sauce and a tad more dijon. My daughter and picky husband loved it. Just be careful not to overcook the steak once you put it back into the sauce. I’ll know better next time, but it was still fantastic! (She did advise 1 minute, so my bad.) Thank you, Nagi! You’re the best.

    Reply
  3. Marika says

    March 2, 2021 at 4:10 am

    5 stars
    Your recipes are the bomb. Family love it!

    Reply
    • Nagi says

      March 2, 2021 at 10:59 am

      I’m so glad they’re are a hit with your family Marika!

      Reply
    • Glory says

      March 4, 2021 at 5:36 pm

      For how many porton

      Reply
  4. Randy says

    February 26, 2021 at 1:23 pm

    5 stars
    I used flat iron steak, a tender but generally flavorless cut of beef.
    I seasoned the cut slices with onion and garlic powder and let them sit in the fridge for an hour (the wife doesn’t like sliced onions).
    I also added 1/8 tsp of nutmeg just before removing from the heat.
    Turned out fantastic!

    Reply
  5. Sue says

    February 25, 2021 at 11:11 am

    5 stars
    This was lovely. Followed the instructions carefully and the meat was so tender (I used porterhouse steak as it was on special). Thank you for the scaling tool it is so handy. I use it all the time as there are only two of us.

    Reply
  6. Elise says

    February 20, 2021 at 8:31 pm

    5 stars
    I’ve made this 3 times now and hubby loves it! He’s not a fussy eater, but I know he loves something when he makes those sounds when you’ve eaten something delicious..

    I use 2 garlic cloves plus sprinkle in some paprika probably a teaspoon worth an oh it makes it so much more yummy. Great recipe Nagi! Keep them coming!

    Reply
  7. Daddi Deeze says

    February 16, 2021 at 7:11 pm

    5 stars
    Just delicious!!!
    Simple to make, easy to follow and the temptation to eat before it hits the table is overwhelming

    Reply
  8. Melanie says

    February 16, 2021 at 4:35 pm

    5 stars
    great recipe! very easy to make and tastes delicious! my husband asked if we can have this again.

    Reply
  9. Beth Heindell says

    February 16, 2021 at 12:51 pm

    5 stars
    We just had this for dinner tonight. I made it exactly as written, except I changed……nothing. Because there was no need! That’s why I’m writing this review. (I don’t write very many) I served this over home made egg noodles. The one and only complaint was I cut the onions too thick. (I just really hate slicing onions. )
    I’ve never made beef stroganoff before. But during this pandemic, we’re all stuck at home (two males early 20s, one female early 20s, 17 and 12 year old, my husband and I. And my father) I’m trying all sorts of new recipes because frankly, we’re all getting bored.
    It’s a 100 percent hit here! Even my grumpy old dad (who complains about pretty much everything) loved it and had seconds. I didn’t double the recipe, and we had enough for a full dinner. With just a smidge leftover.
    Thank you!! Looking forward to more of your recipes!

    Reply
  10. Robert says

    February 14, 2021 at 3:54 am

    Hate to say it. This was better than my last 50 incarnations. I run a food based company – so I cooked it exactly and it was very good. Then I tweaked it and eventually put it to a panel who held it was the best they ever ate

    Reply
  11. Adria says

    February 13, 2021 at 8:24 am

    5 stars
    The first time I made this, I followed the recipe to the letter and it was the BEST stroganoff I’ve ever had! Thus, the 5-star rating. However, the second time, the sauce came out pasty and tasted like little more than flour and broth, so I’m hoping for some advice as to where I went wrong. Here is what I did differently: 1) The steak, mushrooms, and onions were leftovers and therefore cooked ahead of time 2) I used a non-stick pan as opposed to stainless steel 3) The steak was New York Strip as opposed to boneless rib eye. Any feedback appreciated!

    Reply
    • Randy says

      February 26, 2021 at 1:36 pm

      First mistake: using “leftover steak”. The beef must be fresh.

      Second mistake: using a lean “tough cut” of beef. You need a cut with much more marbling, or the meat of a “lazy muscle”, like tenderloin.

      Reply
      • Adria says

        February 28, 2021 at 4:59 am

        Thanks for the feedback, Randy. NY strip is actually one of the recommended cuts (on other websites), but think I will stick to raw, boneless rib eye from now on, based on the results!

        Reply
  12. Marianne says

    February 11, 2021 at 12:55 pm

    5 stars
    Really good! So tasty AND easy!
    I used pre-cut stir-fry beef because I already had it. But I made sure not to overcook it so it worked ok. I used left-over corned beef stock that I had in the freezer. My kids ate it all, even my two year old who’s been a bit fussy lately.

    Reply
  13. Ashley Pacheco says

    February 11, 2021 at 12:35 pm

    5 stars
    Okay… This was unreal good. I’m so happy I gave this recipe a shot. I used Sirloin steak. I didn’t use any oil and 1tbsp less of butter, I also subbed in Greek yogurt 0% (1/3 C) instead of Sour Cream to try and lighten the dish up and poured it over Banza Chickpea pasta. I’m cutting calories back and needed something indulgent and this was perfect.

    Reply
  14. Philip says

    February 9, 2021 at 4:38 am

    I loved it; added some merlot in place of broth and used 1/2 Greek yoghurt 1/2 sour cream

    Reply
  15. Antoinette Stern says

    February 8, 2021 at 6:11 pm

    5 stars
    This is an elevated version of the Betty Crocker recipe that many of us were raised on. Seriously good. I dipped my portion into extra mustard.😁

    Reply
  16. Rina says

    February 6, 2021 at 1:21 pm

    5 stars
    I used this recipe for my first attempt at Beef Stroganoff and it was perfect! My family loved it too!! It was easier than I expected and will be a go to when I’m craving this dish.

    Reply
  17. Gordon Tansey says

    February 2, 2021 at 8:21 pm

    5 stars
    Another hit, with the suggestion of using scotch fillet and flash frying a superb idea. Everyone loved how moist the meat was with the sauce. Thanks Nagi

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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