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 used deer in mine, my family enjoyed it.
Have to agree with a previous review, this was extremely ordinary (and I love all of Nagi’s recipes!). I had to add tomato paste, paprika and Worcestershire sauce to try and lift it…
Excellent recipe, make this several times a year and comes out perfect every time! I have also made my own ‘healthier’ variation with chicken.
Swapped the beef for chicken tenders chopped into small bite sized pieces and chicken stock instead of beef stock. I also usually use light sour cream and margarine instead of butter.
Always comes out so delish and moreish! Thank you Nagi <3
This is a fav… love it!
Thank you 😋😋
So easy, very tasty, as usual.
I dont use stock but will try some next time, I do add tomato paste and medium dry sherry ❤️😊
Can I ask what size slow cooker anyone has used for the slow cooker beef stroganoff please?
Best stroganoff recipe I’ve ever tried. Also, extra stars for easiness!! Seriously every recipe on this website I’ve tried has been outstanding!! Thank you!!
I love almost all the recipes on this site, but this one was a (very rare) flop. Followed the recipe to a tee (like I do the first time I try things) and it turned out runny/watery and very bland. Required last minute additions of salt, paprika, Worcestershire sauce and cornflour to give it a bit of flavour and thickness. Definitely not a good stroganoff recipe and I’ll definitely try others next time. Hopefully a revision is on the cards at some point because I know Nagi usually kills it and I honestly don’t know what I did wrong.
Sorry but there’s nothing wrong with this recipe. Clearly just your ability to follow one
That’s a bummer Scott, I’ve made this countless times now and it’s always amazingly tasty!
I find the very key thing is to saute the onions and mushrooms on low heat in the butter for ages (1hr+), until everything is beautifully golden brown (not grey-ish) and the onion is super soft. It becomes almost a slurry consistency. Make sure to scrape the bottom of the pan, that’s the real flavour bomb!!
Then and only then, add the flour, followed by the stock and sour cream and mustard. Then let it reduce for a while longer and season with salt & pepper only.
I agree sadly this Beef Stroganoff was very bland I used expensive broth . Nagi’s my go too some ingredient is missing.
This will be my go to Beef Stroganoff Recipe going forward, so easy and spot on for flavour!
So, this was wicked good.. The purists are going to probably hate on me because I had to make adjustments because of dietary sensitivities. I used gf flour (King Arthur) and Kite Hill Dairy Free Greek Style Yogurt for the sour cream. So all of you out there who are looking for a delicious recipe that can be adapted for your food allergies, here it is!
I’ve made a similar version but with the whole piece of wagu steak, seasoned and seared on either side and rested and then sliced and added back into the sauce…was so tender 🥰
Too watery, lacked flavor. Won’t be making again. Do not recommend. Recipe times are misleading. With prep and cooking the meal it took me almost 2 hours not 30-45 minutes. Had to add corn starch to try to thicken up the sauce… added garlic, thyme, and Worcestershire to liven up the flavor.
Made this dish last night & it was easy and scrumptious!
I stumbled on your recipetineats web and absolutely love the recipes and the videos are great..
Thank you!,
Made it twice in one week as kids were looking for the leftovers. Definitely going to be added to my list of go-to recipes. Thank you!
This was really easy to put together, and so tasty over porcini mushroom noodles.
A very nutritious and quick Meal
Disappointing, very bland, sad. Will revert to tomato paste, garlic and paprika as key stroganoff ingredients, with sour cream of course.
Call me a purist but there is no better stroganoff recipe than Margaret Fulton’s which includes a tablespoon of tomato paste. The combination of this ingredient with the sour cream and mustard creates the authentic stroganoff flavour.
If you’re a purist, tomato paste has ABSOLUTELY no place being anywhere near stroganov. The recipe comes from the Stroganov family in the late 1500’s.
It was a simple dish consisting of beef, beef broth, sour cream, mustard seed, and a roux to thicken it up. There was no tomato anything. It didn’t have mushrooms or onion in it, either. Adding all that stuff to it is tasty, but NOT authentic.
Magnificent dish in 30 min !