• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Beef Recipes

Beef Stroganoff

By:Nagi
Published:28 Feb '19Updated:21 Feb '20
1,054 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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Beef Stroganoff in a rustic white bowl over noodles

Beef Stroganoff

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Main
Russian, Western
4.94 from 405 votes
Servings4 - 5 people
Tap or hover to scale
Print
  • 4736
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 @recipe_tin.

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!

Dozer the golden retriever dog trying to catch pool water

Previous Post
Oven Baked Pork Chops with Potatoes
Next Post
Thai Chicken Satay with Peanut Sauce

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Pot of freshly made One pot creamy tomato beef pasta

One pot creamy tomato beef pasta

Stack of Arayes - Lebanese Meat Stuffed Crispy Pita

Arayes – Lebanese Meat-Stuffed Crispy Pita

Bowl of Beef chow mein ready to be eaten

Beef chow mein – great mince/ground beef recipe!

More Beef Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




1,054 Comments

  1. Shari says

    September 28, 2023 at 12:12 am

    5 stars
    I’ve never made or eaten Beef Stroganoff, so I was excited to try something different. Nagi, it was so good! I followed the recipe exactly, even though I struggled not to add garlic! Lol! It came together so easily and quickly. The flavors were great!! I sent a container with my granddaughter for her lunch at school. Thankfully they have a microwave to heat their food. She loved it!! She’s always excited to hear what new “Nagi recipe” I’m trying. Our little foodie in the making! Thanks again for a quick simple recipe!

    Reply
  2. Broken Veneers says

    September 21, 2023 at 8:39 pm

    1 star
    I hate leaving a one star review but we really didn’t enjoy this recipe. Bought and browned good quality scotch fillet but it failed to impress. I only put in 1 cup of beef broth and added paprika and Worcestershire sauce but it still lacked flavour. We are so grateful for all the other recipes we’ve tried and also bought the book to support Nagi.

    Reply
  3. Bernice Daugherty says

    September 5, 2023 at 8:44 am

    This was pretty good but next time I’ll add some Worcester sauce as mentioned in another recipe. Also it didn’t thicken as written so I added cornstarch. Sour cream separated. Hubby loved it!

    Reply
  4. Frances Bohr says

    September 4, 2023 at 3:12 am

    Sounds great! How many people does this serve and size of serving?

    Reply
  5. Shirley says

    September 4, 2023 at 12:32 am

    Why was my fillet tough, although I followed the recipe exactly?

    Reply
  6. Alison Anderson says

    August 29, 2023 at 1:50 pm

    5 stars
    This was delicious! My mom always made stroganoff, but did it with cream of mushroom soup cans and ground beef. I prefer to make everything from scratch, so I tried this. I did use 1 lb of ground beef, as that is how I have always had it, but, by far, the best stroganoff I’ve ever had. It was so so good. Thank you!!

    Reply
  7. Tammy Stringer says

    August 29, 2023 at 11:18 am

    I have cooked this recipe more than once and my family loves it. Took less than 1 hour to prep and cook and that includes cutting the meat,onions and mushrooms.

    Reply
  8. Stephen Rodda says

    August 29, 2023 at 1:18 am

    After method step 4, you neglect to mention that the second batch of beef should also be removed from the pan.

    Reply
  9. Joy says

    August 27, 2023 at 8:07 am

    Can the sour cream be substituted for plain yoghurt like the chicken stroganoff recipe?

    Reply
  10. Jeffrey Price says

    August 10, 2023 at 2:43 am

    I do not understand why we cut the meat (I use tenderloin) and then sear. It’s is so much better and easier to sear the whole steak, let it sit to resorb the juices, and then cut into pieces. Almost no chance of messing up the meat.

    Reply
  11. Bec says

    August 9, 2023 at 7:47 pm

    5 stars
    This is delicious! Thank you Nagi, I’ll be making this regularly from now on. Yummo!

    Reply
  12. Mary Rafferty says

    August 8, 2023 at 12:34 am

    Can I use fresh/ or double cream instead of sour cream

    Reply
  13. Darcy says

    August 4, 2023 at 7:07 pm

    I will be honest, no one liked it. I went by the recipe that was my mistake. The mustard was a total mistake. It was total waste of time and food, but most of all money. My husband would like to know why I put mustard in stroganoff? Oh gosh I guess because this stupid recipe called for it. Very, very disappointing. There are loads of recipes on the internet and I chose this one. But don’t get mad at me for my comments because we do not like it maybe someone else will.

    Reply
  14. Stephen says

    July 31, 2023 at 10:34 am

    Lovely taste! Used a bit more butter and sour cream; used a porterhouse steak and white mushrooms. Very nice with a Pinot Noir and mixed vegs.

    Reply
  15. Tina D says

    July 30, 2023 at 8:45 am

    This was so easy to make. I followed everything that was on the recipe & hands down was the nicest Beef Stroganoff I have ever tasted. This will be the only way I will make it now 🙂

    Reply
  16. Ally says

    July 29, 2023 at 7:43 pm

    Bloody delicious!

    Reply
  17. Mae says

    July 25, 2023 at 11:01 pm

    5 stars
    I made this recipe last night, and my family loved it! I have two personal changes: (1) Add the sour cream in last minute – it didn’t “melt”, it separated – and – (2) My family isn’t big on mustard, so next time I would cut that 1tbsp in half, and only use 1.5tsp. It did add a delicious flavor, just a little strong for us. We will be making this beef strog every time going forward! So easy.

    Reply
  18. Melissa T says

    July 24, 2023 at 11:04 am

    I love this recipe! I made one adjustment and will make another next time i make it. I used only 1/2 the mustard and I will drop the beef stock to 1.5 cups to make the sauce thicker.

    Reply
  19. James White says

    July 19, 2023 at 4:45 am

    5 stars
    Lush with some rare leftover rib roast.! Nagi nails it.
    When do You put the herbs in, the’re not in the steps or video.:-(

    Reply
  20. Ashley Foster says

    July 18, 2023 at 9:15 am

    5 stars
    Ok first I cut the meat in bite pieces then took it out salute the onion add one cup of broth stir add one more cup then add sour cream at the end I added the mustard very good

    Reply
Older Comments

Primary Sidebar

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top