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!
-
Beef and Rice with Veggies (One Pot)
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
Had to add Worcestire sauce. Otherwise very bland.
Absolutely delicious! The meat was tender, the sauce creamy and exquisite. 5 stars!!!
Followed recipe and all worked well. Very tasty. It is critical to follow the slicing and cooking of beef.😀
I see that many of you don’t like the texture of mushrooms. I don’t either but I love the taste they impart. Being raised on Campbell’s Cream of Mushroom Soup the majority of my life, I found I didn’t have a problem with small diced mushrooms (like seen in the Campbell’s Soup) so I dice the mushrooms for this recipe. The recipe is delicious and you really won’t get the full benefit without using the fresh mushrooms! Try dicing them to see if your mushroom texture is more tolerable. I use top sirloin for this recipe (I think it is called the “cap” of the top sirloin cut in the style of New York steaks). Nagi’s recipe is very delicious and I highly recommend. Trader Joe’s also carries a dried mushroom powder called Multipurpose Umami Seasoning Blend that has dried porcini mushroom powder and white button mushroom powder in it as well as a number of other yummy ingredients. I often use that when I don’t have fresh mushrooms for a dish I am making. A great mushroom flavor in case you want to try something where there is no visible mushrooms in it.
I wanted to treat my husband to some stroganoff because we had a lot of leftover prime rib from a gift and sour cream that needed to be used up.
I wasn’t interested in having any because I’m not into stroganoff really. So I looked up a bunch of recipes. Nothing like I recall seeing. Then I found this one and was like “YES!” A normal one that is logical and straight forward. 🙂
Well now, I REALLY like stroganoff.
Your notes are very helpful and the process you provide helps keep things efficient. Thank you! That’s my kind of vibe.
Appreciate you <3
Seriously the best beef stroganoff recipe I’ve found in FOREVER. Grew up with the Betty Crocker version and liked it, but this one has such a perfect balance of flavors! Even if you don’t count the meat upgrade (my parents always used ground beef), the sauce here was just so much better!
I added Worcestershire sauce. It needed umami. Otherwise it was bland.
Didn’t work for me the mustard really over powered the meal shame as steak was expensive.
I really enjoyed the recipe. I made it for my family and everyone loved it. My only complaint is that it’s a bit too tangy for my liking. The sour cream and dijon definitely gave it a tangy taste. Perhaps next time I will replace the sour cream with a heavy cream. Personal preference maybe…
I love the recipe but as with all other recipes, I tweak them a bit for my own taste, in this case it was fresh green bell pepper. It’s delicious otherwise and will make it again.
LOVED This! We added a couple of cloves of garlic during the mushroom process. My family wants this made again and so do I!!!!
I thought this was a delicious dinner! We loved it with egg noodles and green beans. I cooked the onions a little longer before adding the mushrooms. Great recipe!
Well this is a keeper. YUMMO! Nagi how is it that you produce absolutely perfect recipes every time! What I meant to say was THANK YOU!!! x
I’m making the beef stroganoff tonight or tomorrow (looks fantastic!) but my comment is for Nagi: Anyone that would make their dog a central part of their food blog is OK in my book! (Hi Dozer you good boy!)
Delicious! So great. I added 2 tbsp balsamic vinegar for extra zing.