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!
Jeffery Gainer says
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!
Bryce says
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
Nagi says
Sounds great Bryce! N x
Geraldine says
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.
Nelly says
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
Geraldine says
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. 😋
Mohammad Gazzaz says
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
Sharna says
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!
Jenny Gonzalez says
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.
Nagi says
That’s awesome Jenny, you could also use natural yogurt (I often switch the two) N x
Jacqui says
Quick, easy and delicious! Just my type of mid week meal. Thanks Nagi
Nagi says
You’re so welcome Jacqui! N x
Diane says
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!!!
Nagi says
That’s great to hear Diane! N x
Cheryl Lardner says
Another winner from Nagi!
Riley says
Hi, I’m living abroad and couldn’t find any sour cream to use in this. What’s the best substitute?
Jennifer says
Can you find Greek yogurt?
Carmen Coy says
I have been looking for a recipe for beef stroganoff that tastes like the one my mum used to make. I FOUND IT!!! YUMMY, so delicious! ALl your recipes look scrumptious, I’ll have to surprise my husband more often with something special for dinner.
Melody says
Loooooved it Nagi. Another winner.
Nagi says
That’s great – thanks Melody! N x
Nicole says
Wow i just want to say how much i love your recipes! You are amazing !
Nagi says
OH shucks – thanks so much for letting me know Nicole! N x
Sharon says
Just like my moms!
I had lean stew meat in my freezer so I put it in the crock pot. It was awesome! Loved having leftovers! Next time I will purchase a flank steak and compare!
Rosi says
Can i use Black Angus Beef Rump for this and also can it be frozen?
Nagi says
Hi Rosi – I feel it may be not as tender as other cuts – you could tenderise it first though! I talk about freezing in the recipe notes. Love to know how you get on with it! N x
Allison says
I didn’t realize you have 2 different recipes for stroganoff. Last night I made this recipe with beef stew meat… oops! I had already finished the recipe and added the sour cream when I realized my mess up. I just ended up cooking it about an hour and a half longer on low, covered on the stove top and to my surprise it was still delicious! Glad it still turned out good.
Nagi says
I’m so glad you managed to salvage it Allison! N x
Lisa says
We aren’t able to get any mushrooms in our stores currently. Can I just omit??
Carolyn Shelton says
I don’t have mushrooms on hand. Can I use a can of Cream of Mushroom soup? If so, when should I add it? Before the sour cream?
Nagi says
Hi Carolyn, I don’t recommend it unfortunately – those cans of soup are full of sodium and other ingredients that will impact the flavour – N x
Rachel Chase says
Any chance I can just use ground beef? I don’t have steak at home..
Carolyn Shelton says
I used the Lo-cal cream of mushroom soup and it came out perfect! Not salty tasting at all.
Joude Elzayat says
It was delicious.I loved it .
Nagi says
That makes me so happy Joude!! N x
FM2 says
My family ALL loved this. My 15 yo even at the mushrooms!!!
Nagi says
Winning!!!! That’s great to hear! N x
Doc murray says
Wow that was so easy but so nice Family loved it cheers
Simone says
You have changed my life!! This is easily the best beef stroganoff that we have ever had:) Thank you so much.
Nagi says
Oh shucks!!! What a great compliment Simone, thanks so much! N x
Katerina Diacos says
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!!
Katerina Diacos says
Stirred through some Al dente seashell pasta and ohmigoodness my son ate 2 bowls and for the record all the substitutions worked!!