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 (putting that on my list!).
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.
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
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
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 ribeye) (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!).
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
This was incredible. The only thing I did a little different was use Better than Bouillon as my beef broth base. By the time I served my partner a plate, went back to the kitchen to help myself and came back – he was almost licking his plate! Nailed it again, Nagi, thank you for the wonderful recipes!
WOOT! That’s the best compliment!
This recipe is the best beef stroganoff recipe I have come across, it’s AMAZING!! Definitely a favourite in our household! Delicious! A must try if you haven’t already!
Thanks so much Kiarra!
1st making this, a total keeper! I had some leftover tenderloin scraps, which was perfect for this, sauce was delicious. The family asked me to keep this recipe in regular rotation.
The yummiest stroganoff I’ve ever eaten ! This recipe is cooked regularly in our home and my partner requests is constantly! Absolutely delicious!
Do you think I could use plain Greek yogurt as a substitute in this recipe?
Nagi, this was the 1st recipe I’ve tried where the meat actually turned out tender!! I used top sirloin because it is cheaper than rib eye or filet mignon, but still has a great taste. Next time, I will chop the onions (and probably use less) and chop my mushrooms into smaller pieces. Strangely, I won’t eat the slices but will eat them if they are chopped…lol! I used the Dijon mustard and added both fresh garlic as well as garlic powder. I found that the sauce tasted more like a regular mushroom sauce than a stroganoff so I did add a little worchestershire sauce which helped. I saw some others had added a little thyme so I may try that next time to see if I like it in this recipe. I felt that the Dijon was a little too mild (and I don’t much care for mustard…lol) so I may try using spicy brown mustard the next time. Overall, however, this was a great recipe, especially due to your technique of cooking the beef. So tender and tasty! I will definitely be making it again and again but I will likely experiment with the type of mustard as well as perhaps adding a little thyme to see if I like that. I highly recommend to everyone to use this recipe. Your techniques for cooking the meat as well as adding the flour before adding the sour cream make it pretty much mistake-proof. I had no problem with the sauce breaking using your technique. I might add a little brandy, wine or perhaps vermouth as well. I don’t drink any of those but love the taste in a sauce. Try it, everyone! You are going to love it!
I have made BS this way all my life and it’s the best recipe I have found. Pure and simple. I do not add the dijon though (personal preference). I serve mine with linguini noodles and make garlic bread & salad for sides. It is amazing. Sometimes I flour the cut sirloin steak and then sear it fast, as stated. Then I don’t have to add additional flour as it thickens up after I add the beef stock. I also add about 1/4 cup of red or white wine if I have any on hand. Thank you so much for sharing your tremendous recipe!
Sounds amazing Grammasue!
I made this last night for dinner. This will be my go to recipe for Beef Stroganoff. I used filet and went with cornstarch (I’m gluten intolerant) . I think the Dijon took this to a new level. We loved it. Thank you Nagi!!
One word…”Delish!” I made this last night for dinner. This will be my go to recipe for Beef Stroganoff. I used filet and went with cornstarch (I’m gluten intolerant) . I think the Dijon took this to a new level. We loved it. Thank you Nagi!!
Hello! I’ve grown up on Mom’s Beef stroganoff and this recipe tops it all! Ive made it several times and I’m even making it for Thanksgiving this year! (We’re not super traditional.) Thank you!
Woah what a compliment Denise! ❤️
Hi Denise! Yes, we also have a non-traditional Thanksgiving menu. We are not “turkey lovers” so we have steak, or osso bucco, stroganoff, chicken saltimbocca, etc. I love it that you do the same! Happy Holidays to you!
made this a few weeks ago and everyone loved it. doing it again tonight. thank you
That’s awesome Heather!
Made this a few weeks back, it was delicious! The whole family enjoyed it.
Hi Nagi and Dozer, this is the first time that I am posting a comment on a recipe.
For many years I wanted to make this classic dish but alias… never got around to trying it.Having made a few of your so delishes recipes I gave this one a go , my dear husband loved it and so did I !
We are quite busy ( in our 74+78)
Grandparents and your recipes are much appreciated by all. I very much love the way you introduce the dishes and the “do and don’t ” comments ,reading them makes great sense to me , well done ✅
Thank you Nagi
Thank you SO much Ose, that’s so lovely to read ❤️
So delish! Everyone of your recipes I have made is amazing. Thanks again
Thank you so much Nagi for this recipe, for many years I wanted to make this dish and I never thought it will be so easy and super delicious!!!! I did tried two other recipes but this one is ithe number one.
Wahoo, thanks so much Sandra!
A quite outstanding recipe.
The creamy mushroom sauce makes it but also using the best cut of beef (we had rib-eye steak). I would like to try it again with pork. What cuts of pork would you recommend?
We have also cooked your Italian meatballs – very tasty – and a beef casserole. Apart from a pork stroganoff we are eyeing the Quesadillas!
Wonderfully flavorful. I added a little thyme and 2 cloves of garlic. I should have thickened a tad more but will be a family staple !
Wahoo, that’s great Suzanne!
I’ve been using quite a few of your recipes and I liked them all (including this one of course). They also received positive reviews from my parents and my bf! Your recipes never ceases to amaze me. Keep up the good work!
Perfect Emily!!