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!
Jessica says
I just made this last night, and Wow! Best Stroganoff I’ve ever made, and I even cheated based on what I had in the pantry. I used canned mushrooms instead of fresh, eye of round steak, and I didn’t have Dijon, so I used a teaspoon of creamy horseradish instead. I also added a teaspoon of minced garlic. It turned out AMAZING!!!!
Nagi says
That’s great! So pleased you enjoyed this Jessica – N x
Jennifer Stewart says
Great recipe! Thank you! Will use again!!
Nagi says
Glad to hear you enjoyed this Jennifer ! Thanks for letting me know – N x
Susan hargreaves says
Dear Nagi loved it as usual., you are totally amazing , I hope you realise that and what you do for people like me, I have always considered myself a good home cook but then you caught up in stuff like Masterchef and the like and start to doubt yourself and try to hard, and then I found you and you blow my mind. You are genius and lovely and you blow Masterchef and the like out of the water , so thankyou Nagi,I love dozer to I have a little guy named ,Wilson and I get it, nothing like them is there? So thankyou Nagi I love you❤️ Oh and by the way so does my husband😂
Nagi says
You flatter me Susan! 🙂 I’m glad you are enjoying my recipes and thank you for taking the time to write in. Pats to Wilson! N x
Alina Huynh-Vy says
This recipe is amazing…as per usual. Made it just now and bf gobbled it up. For some reason my store didn’t have ribeye so I substituted with boneless NY strip. I might have used 3 tablespoons of sour cream (taste preference) and then added milk because I oversalted a bit. Nagi never ever disappoints. Thank you!
Rachel J says
I have made many of your recipes. Loved most. But this is by far the best recipe of your I have made. I used a generous amount of baby portabellas and sliced the onions in a generous size so both added great texture. The ribeye was such a great surprise. Searing it and setting aside tomthe end was a great tip! Might have to make this very soon again!
Nagi says
I’m so glad! Thank you for letting me know Rachel! N x
Waldek says
Add tea spoon ketchup and one shot of cherry liquor. This is a awesome ingredient
Nagi says
Woah! Really! 🙂
Nichole Dunigan says
This recipe is incredible! The sear is so important so make sure that pan is super hot. I used 3/4 tsp salt and about the same pepper. I also used salted butter (kerrygold) and regular broth. My dish was perfect this way and wasn’t too salty for me or my family. Really great recipe, thanks!!
Nadine says
Mmm. This is really good. So much better than canned or frozen. I am part German and enjoy dishes like this sometimes. I am also enjoying cooking in my retirement. Thanks
J says
Delicious looking forward to making it again!!!! Used a thin cut ribeye worked really well my first time cooking a dish like this and it turned out amazingly well can’t believe it!!!! Bf loved it I’m proud of myself. Damn good recipe!!!
Julie Parkes says
This was the best beef stroganoff I have had in my life.
My husband and I both went back for seconds.
He said it was delicious and that makes me feel so happy.
There was a little bit left and my husband bagged that for his breakie on toast.
It was a totally amazing meal.
Thank you Nagi.
Francine Paton says
This meal was really delicious, thank you for the recipe. I added a small amount (maybe one dessert spoon) of Worcestershire sauce as well, and we had it over rice, Yum.
Emily says
Hi Nagi,
I tried this recipe but substituted sour cream with Greek yogurt. I read that Greek yogurt is a good substitute for sour cream but it didn’t really work in this recipe. The sauce curdled and it resembled egg drop soup haha!! Luckily it still tasted good. May I know what is a good substitute for sour cream? Sour cream is quite difficult to find in Malaysia and expensive. Thank you!!
Georgia & Harry says
Delicious! My Mum made this and it was very yum.
Nagi says
Glad you enjoyed it Georgia & Harry! Thanks for letting me know! N x
michelle says
Thank you for this recipe, it was simple and very tasty.
Nagi says
You’re so welcome Michelle! Glad you enjoyed it 🙂 N x
Katharine Kyriacou says
Thank you so much for posting this recipe. I seared the meat as instructed, and it was super tender, and the sauce turned our flavour-full and delicious.
Nagi says
You’re so welcome Katharine! Glad you enjoyed it 🙂 N x
Dave says
Made Beef Stroganoff many times but never as superb as your recipe.. A real winner in our house.
Thanks for publishing.
Nagi says
That’s so great to hear Dave! I’m so pleased you enjoyed this, thank you for letting me know! N x
tunadip says
Hey Nagi! I just made this for dinner tonight! It was so good. Creamy and tangy. And the beef was tender and juicy. We all enjoyed it v much. I used Chicken broth though, cos there was no beef broth in the fridge. Not sure if the taste would be a whole lot different. But ours is good! THANKS again!
Amanda says
Made recipe exactly as specified. Both my husband and two picky children loved it! We’ll be adding it to our rotation. The note section tips were magnificent. Thanks!
Nagi says
That’s terrific to hear Amanda! So glad you enjoyed this! N x
Rebecca says
This was easy to make and divine to eat! Thanks for sharing with us.
Nagi says
That’s great to hear Rebecca! So pleased you enjoyed this! N xx
Alison says
We absolutely loved this, and will certainly be making it again. The sauce is totally addictive though – I had to force myself to stop licking the spoon! 😋 Yum!