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Home Beef Recipes

Beef Stroganoff

By:Nagi
Published:28 Feb '19Updated:21 Feb '20
976 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
4.96 from 370 votes
Servings4 - 5 people
Tap or hover to scale
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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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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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976 Comments

  1. Alex says

    March 2, 2023 at 7:36 am

    I wonder how it would taste with bison instead of beef… has anyone tried that yet?

    Reply
  2. Stuart says

    February 28, 2023 at 10:39 am

    Where is the Paprika? I have never made beef strog without it!

    Reply
  3. Gemma says

    February 27, 2023 at 8:25 pm

    Hi Navi, this came up under ”most loved” I have been waiting for you to do a list(collection) of you most popular recipes for ages! This is one of mine. Is that something that is going to happen? Love everything you do!

    Reply
    • Gemma says

      February 27, 2023 at 8:25 pm

      Nagi, sorry silly auto correct!

      Reply
  4. Geoff G says

    February 15, 2023 at 1:33 am

    This was great, and is now my go-to Stroganoff recipe. I made a few additions; a clove of garlic, a scant tablespoon of tomato paste and 1/4 teaspoon of smoked paprika.

    Also, although I was using good ribeye with plenty of marbling, I velveted the meat anyway. It was great.

    Reply
  5. Sandra says

    February 10, 2023 at 1:02 am

    If I do not have sour cream? How can I replace it?

    Reply
  6. Emily says

    February 7, 2023 at 2:31 am

    5 stars
    This was SO good. So simple and came together super fast with so much flavor. I didn’t have beef stock so I used the same amount of water with a generous scoop of better than bouillon beef (bouillon product). I’d never had this dish but I’m so glad I made it! Tasted nothing like sour cream or mustard either if anyone is afraid, haha.

    Reply
  7. Barb Marriott says

    January 23, 2023 at 8:17 pm

    5 stars
    I’m knda embarrassed to say I’ve never made beef strog. Being a Queenslander I’m up for the challenge.

    Omg, how easy and delicious is this recipe.

    I did buy top quality scotch fillet and for the first time I used my meat basher.

    The only addition to this is my “love” Worcestershire sauce (makes anything taste better).

    This is a great recipe Nagi, thanks for the millionth time.

    You are the best.

    Reply
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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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