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!
I flambé a splash of brandy and add a teensy touch of garlic. I also velvet the beef which makes a huge difference.
I was disappointed in this recipe so was my adult son. He said it was tastless, I agreed. I suppose 1 tablespoon of Dijon didn’t give it any kick.
Thankyou so much for such a great easy recipe to follow. I wanted to move away from packet strogenoff and this is perfect. Love the visual as well as the written so much easier for me to follow!!
Followed the recipe but added garlic powder with the salt and pepper. Also added a can of cream of mushroom soup (condensed milk) for more sauce. Love it, thanks
Forgot to rate. 5 🌟
This stroganoff is so easy to whip up and delicious. Especially the sauce (doubled it). The whole family gobbled it up.
Made many times! Huge fan of Nagi ! More of her recipes than any other. Back to the recipe – works fab as is and have used as great way to use leftover rib roast!!( add at end)
Very easy to make and soooo tasty!
Very practical and easy to follow instructions. Have not eaten it yet but I am sure it will be delicious.
For a lower cost beef alternative, now that the cost is sky high, I use Chuck Eye. My method involves cutting into chunks, browning well in an old school pressure cooker for 15 minutes with enough water to cover, reserving the beef an resulting broth to incorporate later. Cheaper and just as delicious.
Delicious and easy to follow. Agree the searing is a must for tender strips full of flavour.
This was delicious. My “ewe, food!” kid ate every bite, mushrooms and onions included, which has never happened in all his 13 years on this planet. Well done Nagi 🫶
This is the best stroganoff recipe I’ve ever made! Delicious! The instructions are very well written- every step described precisely! Thank you!
We liked the garlic powder used in the chicken stroganoff recipe so we were surprised no garlic was used in this recipe. We sprinkled the beef strips with 1 tsp garlic powder and 1/2 tsp smoked paprika along with the salt and pepper of Nagi’s recipe. The result was delicious.
This is the best Stroganoff recipe I’ve ever made. The mustard is key! I use leftover ribbon eye and just add it in the last 30 to 45 seconds to warm it through without cooking it past medium rare.
I always add 2-3 tbs tomato paste and it makes this recipe next level!
I have a stupid question, as my cooking skills aren’t that great. What is the best beef broth to use?
Susan you can make beef broth out of beef bouillon and water. One cube of beef bouillon to 2 cups of water or more or less to taste.
Hi! While I love mushrooms, my partner doesn’t, and I was wondering if I could sauté the mushrooms separately and add them in my portion when everything is done. 💜
An insanely good recipe that has a lasting aftertaste and a creamy sauce that coats the mouth perfectly!
My only complaint is that I don’t think it’s tangy enough – but doubling the mustard solves that easily. Don’t go with too much though otherwise the vinegar in dijon mustard can curdle the sauce.
Use need to add 2 Tbsp of Worcestershire Sauce, that’s what she failed to add to the recipe, that’s the other flavor all other Beef Stroganoff recipes call for.
Great recipe thank you!
I used chickpea fettuccine and very quickly seared Venison chunks (so tender!), the fettuccine texture went so well with the Venison!
Tasted Soooooo good!!!
This is a wonderful recipe – quick, simple, and super tasty. I added more flour to make it a thicker sauce, as well as a tablespoon of paprika and tablespoon of worcestershire and it was perfect!