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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
I made this with pork scotch fillet and it was the best stroganoff I’ve ever had by a long margin!
Another great recipe, thanks.
Maybe I’m blind but I can’t find your recipe Notes. The recipe mentions (Note 1, Note 2, Note 3 and Note 4) Where are your notes written? Been looking 3x scrolling up and down, can’t find them. Thank you!
Its directly below the last step of the recipe instructions
I’d love to know if I can use Greek yogurt as opposed to sour cream in this recipe? I know it can be used as a substitute in dressings and such, so just wondering.
You totally can! a bit of noticeable difference probably but ive seen it used in other recipes as a substitute
I have often used Greek yoghurt instead of sour cream in beef strog. It works just fine.
Thanks for this recipe! I’ve tried other recipes since becoming lactose intolerant. This recipe is the easiest to swap (I used non-dairy spread instead of butter, and coconut sour cream). Lovely!
I make it with Greek Yoghurt. It works well.
Generally you can absolutely use good-quality Greek Yogurt in place of sour cream 1:1. I have never had a single issue doing this and am honestly not sure I could tell the difference in a blind taste test between the two. My preference is for the full-fat yogurt (4%) but like sour cream you can find low and 0% fat versions.
Followed the recipe very closely but just couldn’t seem to accept there was no Worcester sauce (I’m obviously very old and it was a standard ingredient decades ago) so I ended up adding 4 or 5 drops. The 14yo was very impressed.
From memory, Worcestershire sauce usually goes in Steak Diane?
It does, too. I’m sure proper stroganoff would not have Worcestershire, but google “does stroganoff have Worcestershire sauce”… anyway, my few drops added some extra depth and it was still a hit
Made the mistake of pouring the mixture over egg noodles and sucked up most of the juice can I make separate juice with mustard and sour cream and beef broth. Help
I always add the Worcester sauce with this recipe, and I’ve made it dozens of times! It’s such a great recipe that additions merely merely make it even better, I don’t care if it’s traditional or not. I also add bacon, because why not, and I sometimes sear up some carrots in a separate frying pan and chuck them in too, then pour the whole strog over carrots and mashed potatoes; I’ve never had anyone not love the meal
Shhh… I added Worcestershire sauce too. 😊
Great recipe. Easy to make fun to read
Not a single hint of seasoning?
I was in bed dreaming of this amazing beef strongaonaf I immediately jumped out of bed to get all of the ingredients together for this juicy beef stroganoff. I recommend wrapping the beef with bacon for a more intense flavor profile. Ohhhhh and add some truffle 🤤🤤🤤🤤🤤🤤🤤
I loved every last bite of this delicious beef strogonaof.🤤🤤
I made this last night and it was really good! The directions are easy to follow. I ate it with egg noodles
It’s been a few years since I made beef stroganoff. So I needed a good recipe. Came across this one. Definitely worthy of being pinned!!
Reheated in a pan with some water to reconstitute. Worked great, then simmered until the meat was heated up.
Absolutely delicious! Even though I didn’t have sour cream and used normal cream (sorry Nagi) it was superb!
Nagi, thank you for the Chinese tenderising tip – it worked a treat! Served it up with Rice and baby peas – SOOO DELICIOUS!!
I’ve always added 2 tablespoons paprika
And tomato paste and it’s delicious. And gives it great colour. Otherwise it’s the same as Family Circle recipe 40 years ago.
I agree, have made this because with them and remade again tonight with- so much more tasty!
I also add sweet paprika and tomato paste
Frankly, you can’t have stroganoff without paprika. Its necessary!
I have never had beef stroganoff before, let alone make it. It sounded good so I tried it and it was delicious!
So straightforward to follow and simply delicious… another win from the tin.
What a fantastic flavorsome recipe.
I tried it for dinner this evening and everyone loved it!
I served it with brown basmati
rice instead of pasta and added a handful of baby peas for that extra color to the dish.
We loved it! This is by far the best beef stroganoff I’ve made. The fact that I used a much better quality cut of meat, (scotch fillet) made a huge difference to the taste, smooth and velvety.
Just delicious and so easy
Instead of beef broth I use a can of cream of mushroom and red wine for taste.
So delicious and super easy to make! I didn’t use an onion
Love your recipe I chop up pickles and add some of the brine so good