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 made this tonight and it was really good! Can’t wait to try some of your other recipes!
I’m so glad you loved it Megan, that’s great to hear! N x
Made this last night. Had forgotten how much I love stroganoff. Another hit Nagi, thank you
Wahoo, that’s great Desiree! N x
Turned out lovely. Substituted 1dl broth for a nice dry red Côtes du Rhône, sliced shallots for the onion, and thinly sliced spring onions on top for a teeny bit of crunch. Spot on with a decadent rich sauce in the end.
Loved the stroganoff sauce, it was the perfect consistency. I also liked the colour of the sauce. Many times I’ve been to a restaurant and got one that was really dark or almost white that tells me straight away that something is missing. Loved it. 👍😋
Lovely, but I’m confused! Why does it say 270 calories on the Yummly app, but in the nutrition panel on your webpage the kcal are 586? These should be the same, so how many kcals are in this?
Hi Jayne – not sure why Yummly has such low calories – unless it’s stating more servings? The calories I have listed are correct for 4 servings. N x
Best stroganoff ever!! Great with broccoli. Thanks Nagi.
Great recipe! but it was all hands on deck trying to do the 30 seconds on each side, way too many little suckers to turn. it took probably over 30 to get them all in the skillet, next time I’ll throw the steaks on the barbie for a few minutes, rare steaks, then slices and dice and add to the other good stuff for the one minute at the end! even with all your warnings I just wasn’t able to keep them from overcooking 🙁 but it still was yummy!!!
I am not an experienced cook and follow recipes. This I found was excellent Nagi. Easy to follow – explained really well and turned out exactly as you described. As I learn my culinary skills I include your site as one of the best thank you- regards Del x
This was dinner tonight. Thanks for another delicious recipe. Yum.
You’re so welcome Tina! N x
Had slow roast leg of lamb last night absolutely beautiful made by a friend came home and looked up recipe will make again
That’s great to hear Barbara! N x
I made this stroganoff for a second time last night and it was, again, very well received! I used Wagyu tenderloin and served it over spätzle. While preparing, though, I realized that I didn’t have any beef broth—not even a bouillon cube! Rummaging through the pantry, I found a box of Bisto. So, I added a couple of morels to the white mushrooms for a more intense flavor. Then I sprinkled in the Bisto when I would have added the flour. The potato starch and beef flavor of the Bisto rounded out the beefiness of the sauce and thickened it perfectly!
Loved this meal but may i add 4tbsp of worcestershire sauce too, by the way served it with balsamic caramalised onion parmesan focaccia bread to soak up the sauce, yum
Sounds great Bryce! N x
Hi Nagi. Love your recipes. Made the cottage pie the other night and kids devoured them and said it was better than a restaurant that we had been buying takeaway after they went into catering during COVID-19 lockdown. Anyway, just a quick question on the beef stroganoff. Planning to cook this tonight and realised there is no paprika in the ingredient list? Been a while since I cooked this dish but fairly certain I had to use paprika before and no Dijon mustard? Please clarify. Thank you.
I’m planning on cooking this tonight, too.
Agree that traditionally stroganoff has paprika in it. Will try this plus a sneaky tsp of paprika when sauteeing the mushrooms
I cooked this tonight and added 1tsp of paprika and 1 minced garlic (was absent minded and minced one before realising it wasn’t required). It was a good dish. Too bad I used light sour cream (hubby bought it incorrectly). I served mine with a dash of chilli flakes. My youngest who is super fussy devoured it all. Thank you Nagi! Tomorrow night I am pimping instant noodles using one of your ramen recipes. 😋
I am at a loss for words….I generally only make steaks and love doing so, but wanted to change things up a little….I made the recipe to the tee with one exception, use chicken instead of beef broth due to lack of availability…..the outcome was phenomenal….your instructions are amazing (scrape the crusty bits at the bottom of the pan; dump the juices from the steak into the sauce)…and I loved that….I used top sirloin for the meat….my kids all loved it and so did my wife and I
I’ve been working my way through some of your recipes, never a single fail! Thanks for your variety and amazing flavours. Tonight I made this stroganoff and it was a hands down winner! Everyone from my 5 year old to my parents in their 70s loved it… even my fussy husband! I tried velveting the meat and it was super tender! Thanks for another dinner success!
I love this recipe! I’ve done twice and it always comes out great! As I can’t find any sour cream where I live, I use cream and lemon juice. My family loves it. Thanks for the recipe.
That’s awesome Jenny, you could also use natural yogurt (I often switch the two) N x
Quick, easy and delicious! Just my type of mid week meal. Thanks Nagi
You’re so welcome Jacqui! N x
Awesome. Another great recipe. I never and I mean never write to a chef. Made this with pork and added green and red peppers as I had not had my 5 a day yet. Great flavour!!!
That’s great to hear Diane! N x
Another winner from Nagi!
Hi, I’m living abroad and couldn’t find any sour cream to use in this. What’s the best substitute?
Can you find Greek yogurt?