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 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
Beef:
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
To cook:
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 50 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup sour cream
- Salt and pepper , to taste
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped chives , for garnish (optional)
Instructions
- Pound and slice – 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 beef with the salt and pepper
- 30 second sear – Heat 1 tablespoon of the 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.
- Repeat – Add remaining 1 tablespoon of oil and repeat with remaining beef, removing onto the same plate once cooked.
- Sauté onion and mushrooms – Turn heat down to medium high. Using the same pan, add butter and 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 and cook, stirring, for 1 minute.
- Add stock/broth – Add half the broth while stirring. Once incorporated into the flour mixture, add remaining broth.
- Make sauce – 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), have a taste and add more salt and pepper to taste.
- Warm beef – 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!
It’s worth noting that the 600g of scotch fillets I bought (4 steaks) were reduced to just over 500g once I removed the fat. Maybe I’m slow, but it took me at least half an hour to complete this task alone. (the total estimated time for the whole recipe) In the future, I will purchase 5 steaks and ask the butcher to prepare them. This will save time & ensure the right weight.
I cooked it the first time and found the Dijon Mustard was overpowering. The 2nd time I substituted the Dijon for Worcestershire sauce and garlic with a small 1/2 tsp mustard. It was much better
Excellent recipe, this has become a household staple! I usually have a cheaper cut of beef and velvet it in 1/8 tsp of baking soda for half an hr before cooking. It always comes out super tender if cooked quick as instructed.
Recently I’ve been on a low carb / keto diet so have omitted the flour and reduced the stock to one cup. This makes the sauce way thinner, but the flavour is still amazing. For the low carb version I serve on roast cauli and broccoli. So yum!
Best version of this dish I’ve ever made at home. Clear instructions too.
This recipe is a huge hit in my house, even with the kids! I was wondering if this recipe could be done in the slow cooker?
This has become my go-to weeknight dinner. Thank you Nagi!
Lovely recipe. Many thanks. 😊
Absolutely delicious and so easy to follow. The flavours were spot on.
Putting dry flour into hot butter/oil just makes flour lumps, especially on med-high heat. Poor form. Expected more competent and complete instruction from this. Disappointing. And ain’t no way you’re getting “golden” mushrooms doing it in that order.
Putting dry flour into hot butter/oil just makes flour lumps, especially on med-high heat. Poor form. Expected more competent and complete instruction from this. Disappointing.
I used the small end of a whole beef fillet, removing all the silver skin and hard fat. By butterflying the skinny muscles out I got thin, across the grain slices with a decent length that were super tender and juicy in the sauce. Great recipe. Cheers.
Aww snap! I loooked at the pics instead of reading the recipe and the steps were in reverse order so I added flour and then cream instead of stock!
Made this and it was absolutely delicious. You are most def my fave person to get recipes from, thank you for your efforts. 🙂
I made this with venison tenderloin and venison stock because I’m allergic to beef and it turned out fantastic. Thank you for the great recipe.
Absolutely awesome, cooked it a few times now and the whole family demonstrates it, definitely a favourite, just wish I could get a second bowl 👍
Good recipe however the 12345678 steps are wrong -7 should be 8!!
This isn’t true. You have to add flour to the pan before liquid to incorporate it with the fat. Then slowly stir in the liquid. I usually just push the mushrooms aside, while I “wet” the flour with the fat in the pan and mix thoroughly.( I don’t trust myself sprinkling over the entire pan and I like ultra smooth sauces)
This will help you avoid lumps which are even harder to get rid of with the mushrooms in here.
You will not be able to mix them out or put in a mesh strainer without creating a disaster.
No you really don’t. I’ve done it both ways
We absolutely love this recipe. Usually serve with a vegetable and on whole wheat rotini pasta. I’ve made it exactly as is, but sometimes I also add some paprika, Worcester sauce and/or soy sauce, or I use ground beef instead of the choice cuts. It is best with the meat chosen/cooked according to recipe, but it is still adaptable, pretty easy to make, and just delicious. Such comfort food. Thank you!
Turned out very good and was easy. Ill be making this again
So delicious!! I cheated and bought pre cut steak from our butcher which I worried might be a bit tough but it was perfect
Great recipe. Very tastier and easy to make.
I followed the recipe to the T but admit I was a bit disappointed. I followed the bi-carb technique as I had a cheaper cut of meat and the beef was tender. However the sauce was too runny. I don’t know what I did wrong as all of your recipes I have done so far have been great!