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!
That was so good! Even my kids liked it (they’ve never liked any of the other strogs I’ve made).
I used rump and tenderised it as suggested. Game changer!!
Hi Nagi, I’m a big fan but this recipie is tasteless. Even the 1980’s Womens Weekly recipoe cards have a better recipie, as far as taste goes. If it helps, tomato paste, onion powder and Worchestershire sauce made it edible. Anyhow keep up the good work.
Fab, also made it with slivers of lambs liver,
Hi Nagi,
Thank you for this recipe! 2nd time making it and it’s a huge hit with the family. I’ve substituted sour creme with home made kefir this made it a bit more watery. Compensated with a corn starch slur which brought it to a perfect consistency. Also, when you are tenderizing the meat with your hands, that was just the cutest!
Accidentally made this with mild English mustard and it was surprisingly good (though obviously a fair bit more ‘mustardy’ than traditionally beef stroganoff!). Look forward to trying the correct recipe lol
Perfect. Didn’t change a thing.
Afterwards I thought it could be richer. But it doesn’t need it.
I made this tonight. Turned out and looked just like Nagi’s, but I will definitely add sweet paprika next time. Needed more flavour for this house
I used San Remo Orecchiette for the Pasta as it sccops up the sauce. If you are in Australia you can find them in IGA. The pasta looks small in the packet but they double the size once boiled.
Made your beef stroganoff devious
This is the best stroganoff recipe I have ever eaten, and I have tried many! I like to add some shiitake mushrooms and some of NOMA Projects’ RDX Dashi to ramp up the mushroom umami, and it is FABULOUS!
I am curious about something- I would like to make this using brisket to feed a larger group. How would I go about tweaking the recipe to do this? I am old school, so I do not own a slow cooker, I only use the big French oven in my oven.
Just made this for the 1st time, used sirloin. Husband loved it.
Thanks again for another wonderful recipe that helps me feel like i can cook.
Oops. Forgot to put rating with my comment 😖
I followed recipe to a ‘T’. I wouldn’t change anything. I used Scotch Fillet. Wife loved it too. Guys out there wanting to impress the other half, make this its soooo easy. Well done Nagi👍👏👏
Beautifully creamy and yes if you just sear the meat, it remains tender. Delicious! I served mine with rice and green beans.
Loved it. Even my husband commented how nice it was. Very easy.
SOOOOO GOOD! My husband is obsessed with this dish. I almost exclusively make Nagi recipes in my home, and this one is a fave. I use eye filler steak and it’s perfection!
I do love this, but I must admit it’s still a little bland so I put some hot sauce in. Yum.
This was delicious, I was looking for something quick and easy to make that would give me leftovers for a few nights and this is absolutely it. I would recommend a cheaper cut of steak as rib eye or scotch fillet is a bit of a waste
I made this recipe tonight inspired by all the positive ratings. (I somehow lost the recipe I’ve used for 45 years🙃) I cooked the mushrooms low and slow for 15 minutes; same with the onions. I then seared the steak exactly as directed then proceeded by following the recipe instructions. The result was perfectly cooked mushrooms, onions, and beef. The sauce was just the right consistency. But we just felt there was something missing. The stroganoff was good! We just felt it needed more flavor.
This is a solid recipe. Make it just the way Nagi says to and everyone will love it. I had an extra table setting to feed so I added a little more volume here and there. I could have cut back a bit on the onions. Make sure you salt and pepper to taste. We used a NY Strip (ribeyes were questionable at the store) steak and, cooking it according to the recipe, the steak came out tender and juicy. I’ll use this recipe again.