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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
-
Quesadillas (Beef, Chicken or Veg)
-
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!
Jamie Alexander says
Bloody delicious
kim Bemis says
This was my first time making Beef Stroganoff. I used venison instead of the beef. It was so good. Easy to prep and easy to make. Love your recipes.
.
Catherine Barker says
The flavour is amazing. Best stroganoff we’ve ever had
Cathy says
How many people does this recipe serve? I’m making for 8 so I need to adjust the ingredients for this amount of people
Rachel says
I LOVE this recipe, I use my pressure cooker and always do a big batch for the freezer. I do add a lot more tomato paste, just my preference, and I use rump steak, sear it on both sides, pressure cook and then shred it. Always served with egg pasta and Parmesan and sometimes stir a bit of garlic in when reheating. Yum!
alexander whiteford says
What a easy recipe to follow and tasty I’ve never cooked this before but it was so good
Alex says
I wonder how it would taste with bison instead of beef… has anyone tried that yet?
Joyce Waite-Gibson says
With Bison meat it taste wonderful!
Katelyn says
Can you use porterhouse steak for this recipe?
Chris says
Yes, it’s a New York strip and the filet portion. Save the bone for stock.
Nikkita says
No. Where can you find bison in Sydney ?
hassan says
delicious
Stuart says
Where is the Paprika? I have never made beef strog without it!
Debra Boyd says
Yes, paprika is often used in stroganoff but more often in goulash. The ingredient I find is missing is Worcestershire sauce but I will make this and then critique. I’m sure it will be beautiful.
Dionne says
Can we use any non-dairy alternative to sour cream?
Gemma says
Hi Navi, this came up under ”most loved” I have been waiting for you to do a list(collection) of you most popular recipes for ages! This is one of mine. Is that something that is going to happen? Love everything you do!
Gemma says
Nagi, sorry silly auto correct!
PacPam says
Very similar to my Mom’s recipe….this is easy to do and great tasting! A KEEPER!
Geoff G says
This was great, and is now my go-to Stroganoff recipe. I made a few additions; a clove of garlic, a scant tablespoon of tomato paste and 1/4 teaspoon of smoked paprika.
Also, although I was using good ribeye with plenty of marbling, I velveted the meat anyway. It was great.
Sandra says
If I do not have sour cream? How can I replace it?
Ben says
I wonder if regular cream and a touch of vinegar would do the trick?
Fatima says
I did half cream cheese half Greek yoghurt and thinned it with a few tbs water. Before I added it to the pot I added some of the hot broth into the cream mixture so it doesn’t go in lumpy. Worked a treat!
Lisa says
plain yogurt…the higher the fat content, the better
Emily says
This was SO good. So simple and came together super fast with so much flavor. I didn’t have beef stock so I used the same amount of water with a generous scoop of better than bouillon beef (bouillon product). I’d never had this dish but I’m so glad I made it! Tasted nothing like sour cream or mustard either if anyone is afraid, haha.
Sue Dorrell says
Hi I absolutely love stronganoff sauce but I’m allergic to dairy. It’s the protein so allergic to beef too. I love lamb, so would the same method work for that?
Barb Marriott says
I’m knda embarrassed to say I’ve never made beef strog. Being a Queenslander I’m up for the challenge.
Omg, how easy and delicious is this recipe.
I did buy top quality scotch fillet and for the first time I used my meat basher.
The only addition to this is my “love” Worcestershire sauce (makes anything taste better).
This is a great recipe Nagi, thanks for the millionth time.
You are the best.
Joyce Waite-Gibson says
With Bison meat it taste wonderful!
Gayle says
Absolutely love this recipe!
Made it for our dinner tonight and we have a new favorite meal! Hubby is celiac and this was a winner! Thanks!
Jacquelyn Ferry says
I made your Beef Stroganoff it WAS quick and absolutely amazing! I followed the recipe exactly! The video and your descriptions are so wonderful, I am a new fan, love your style and this is the second recipe so delicious. Thank you!! Also, my husband was like, “holy crap,” SO GOOD. Will be making this again, thank you so much!!
Jacquelyn Ferry says
I made your Beef Stroganoff it WAS quick and absolutely amazing! I followed the recipe exactly! The video and your descriptions are so wonderful, I am a new fan, love your style and this is the second recipe so delicious. Thank you!! Also, my husband was like, “holy crap, just amazing ,” SO GOOD. Will be making this again, thank you so much!!