Beef Stroganoff

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:

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.

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.

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.

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

Author: Nagi

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Main

Russian, Western

4.97 from 182 votes

Servings4 - 5 people

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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)600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
• 2 tbsp vegetable oil , divided2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter40 g / 3 tbsp butter
• 2 tbsp flour (Note 2)2 tbsp flour (Note 2)
• 2 cups / 500 ml beef broth , preferably salt reduced2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream150 ml / 2/3 cup sour cream
• Salt and pepperSalt and pepper

Serving:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
• Chopped chives , for garnish (optional)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

LIFE OF DOZER

” Dozer! Catch the water!”

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