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.
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.
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!
- 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!
I’m making this again tonight with a sad story. Using tofutti due to my son’s new casein allergy, and using Enoki mushrooms and ground beef due to food shortages in my area.
So far it’s working and tastes just as great as the first 300 times we’ve loved it before!!
Stirred through some Al dente seashell pasta and ohmigoodness my son ate 2 bowls and for the record all the substitutions worked!!
I want to make this for company. Can I do some of the steps in advance (e.g., searing the beef)?
Hi Patti – you can make the whole dish in advance and simply reheat if that helps – or try my slow cooker beef stroganoff stew – N x
My husband asked me to make beef stroganoff. I never made (or even tasted) this dish before. I followed the recipe very closely. When I asked my husband is it how it supposed to taste, he responded: Save this recipe! ❤️
That’s great to hear Lana, thanks so much! N x
Hi I’m yet to make the dish, I’d like to make it without the beef, with the mushroom as the star. Please if you were going to leave out the beef how much more mushroom would you add to the dish?
Thanks
I would triple the mushrooms. Also, consider using beef bone broth instead of standard broth or stock…even adding one of those sachets of beef flavor. I think without the additional beef flavor you’ll miss the outstanding beefy taste of the dish.
Thank you
Making this tonight! Looks delicious and people are raving about it! Can I cook this in the instant pot? What would be the difference in timing and do I put the mushrooms in it with the beef?
Hi Courtney – give this one a go! https://www.recipetineats.com/slow-cooker-beef-stroganoff/
Thank you! I’ve given up ordering Stroganoff in restaurants because I’m not too keen on eating bootlaces, and I stopped making it for the same reason. Then I found this recipe, and your timings for cooking the meat are perfect. I often use veal rather than beef and the 30 second rule still applies. I always over-cooked the meat in the past because I never dared to fry it for such a short time, so it’s a delight to have someone give me the confidence to do it correctly. I recommend this recipe wholeheartedly.
Great recipe for beef stroganoff. Just made it . Best ever. Thank you.
Wahoo! That’s great to hear Mary! N x
Thanks again Nagi. . Another great recipe. Just cooked and turned out lovely. Nothing goes wrong. Your recipes great. Thanks again. My dinner party last week with family was so good they all had seconds. Spinach and ricotta cannelloni x
Wahoo, that’s great to hear Mary, thanks so much! N x
this is by far the best Beef stroganoff recipe-even my mom said she thought hers was good, but this was better.
It is my go to for this meal!!
Thank you!!
Woah what a compliment, that’s amazing Niinett! N x
Bloody beautiful thanks Nagi! Made this today and just had it for dinner – the hubby loved it, with plenty to share with the in-laws and for lunch tomorrow. Perfect.
You’re so welcome Nycolle, thanks so much for letting me know! ❤️