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:
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using the right cut; and
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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:
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boneless rib eye – also called scotch fillet (pictured above)
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boneless sirloin
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sirloin steak tips
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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 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.
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!
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Quesadillas (Beef, Chicken or Veg)
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A Mushroom Sauce for Steak, Chicken or anything!
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Beef and Rice with Veggies (One Pot)
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
Hi Nagi! I love you, thank you for your wonderful recipes. I was going to try your stroganoff. I have “top sirloin”, will that work? You said not topside, I wasn’t sure if that was the same. Or should I cube it and do the slow cooker method?
Made this tonight delicious! I absolutely love all of your recipes I’ve never made anything that I did not like. Whenever I’m looking for something specific I always check with recipe tin eats first. Thanks so much!
Absolutely love this recipe, it is my go to! The entire family begs for me to make this!
I cooked beef stroganoff before but not as good as your recipe. My family love it so much. Thanks for always sharing your recipe. hopefully this recipe will be included in your book.
That’s so great to hear Janette!! N x
Made this tonight Nagi with steamed baby potatoes…amazing flavours…recipe tin rocks
How can I substitute beef broth with vegetable broth without missing any flavor?
Hi Denisse, it’s not quite the same unfortunately, beef broth has a richer flavour. You could use vegetable broth and “beef” it up with some Worcestershire. N x
perfect.
This looks amazing – definitely going to pick up beef tomorrow -drooools endlessly- Dozer is too cuteee!
Turned out amazing!! Definitely a keeper . Thank Yoù.
I have made this twice now. So good. Thank you. We have enjoyed any recipe I have made that you have posted.
COOKING THE BEEF IS JUST FOR TWO MINUTES ?!
No, it cooks longer than than in the simmering sauce – any longer and it will be tough 🙂 N x
Hello Nagi, I am planning on making this and wonder why to discard the excess fat of the steak? Is there a particular reason for that? Thanks
I’m thinking because it is not a slow cook recipe that you won’t have time to render the fat in this case.
Best Stroganoff recipe I’ve ever made! I added garlic (why was it left out??) Was tempted to add tomato paste but decided I’d go with your recipe – good decision me! Hubby enjoyed it so much he just came back for seconds. Now I won’t have enough to freeze for a second meal!! Another recipe I’ll be cooking again. Thanks Nagi! 🙂 <3
Love this recipe, I made it for a dinner party last week, everyone loved it
We loved this dish!
Just wondering what I can use instead of Dijon mustard? Would English or American be better? Thanks 🙂 love all your recipes!
Hi, I’m going to make Beef Stroganoff tonight, I have some creme fraiche is it OK to use that instead of sour cream?
100% Pamela!! N x
How many does this serve? I have to cook this for 12 ladies at our next Bunco night. This looks fabulous and I love the meat tips!
Winner! Thanks, Nagi! FYI, left out mushrooms this time because one of my kids hates them, so obviously my dish was not authentic or completely true to the recipe. I’m confessing, though, in case someone else finds himself/herself in the same boat.
Fantastic beef stroganoff! I made this for myself as a birthday dinner this evening and it was exactly what I had been craving for weeks.
Great recipe. The first time I made it came out great. I’m glad I found this recipe to add to our home menu.
Watched your video and followed exactly what you did visually. It turned out amazing! I love beef stroganoff, but where I’m from there aren’t any restaurants that have this dish. You’re a life-saver! But for the beef broth i used half a cube of beef stock with 2 cups of hot water instead.
Thanks so much for this recipe Nagi. I made it tonight and just loved it. The Dijon mustard gave it a delightful taste. Even my daughter loved it and she dislikes mushrooms. 🙂