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Beef Stroganoff
BY: Nagi PUBLISHED: 28 Feb '19 UPDATED: 21 Feb '20

1,148 Comments

RECIPE V VIDEO V DOZER V

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:

1 using the right cut; and

2 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 you 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
Author: Nagi Prep: 15 mins Cook: 15 mins
Total: 30 mins Main Russian, Western
4.92 from 475 votes

Servings 4 - 5 people
Tap or hover to scale

Print

RECIPE VIDEO ABOVE. Juicy strips of beef smothered

in a sour cream mushroom gravy - a quick dinner
everyone will love! KEY STEPS: Sear beef super quickly
for maximum juiciness and use a large skillet (for
quick sear + fast sauce reduction). Stroganoff calls for
good beef but if you only have a budget cut, use this
easy Chinese method to tenderise the beef (it's called
"velveting"). It's life changing - and perfect for
Stroganoff.

Ingredients
600 g / 1.2 lb scotch fillet steak / boneless rib
eye (Note 1)
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms , sliced (not too thin)
40 g / 3 tbsp butter
2 tbsp flour (Note 2)
2 cups / 500 ml beef broth , preferably salt
reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper

SERVING:
250 - 300 g / 8 - 10 oz pasta or egg noodles of
choice (Note 3)
Chopped chives , for garnish (optional)

Cook Mode Prevent screen from sleeping

Instructions
1 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.
2 Sprinkle with a pinch of salt and pepper.
3 Heat 1 tbsp 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.
4 Add remaining 1 tbsp oil and repeat with
remaining beef.
5 Turn heat down to medium high. Add butter,
melt. Then add onions, cook for 1 minute, then
add mushrooms.
6 Cook mushrooms until golden. Scrape bottom
of fry pan to get all the golden bits off (this is
flavour!).
7 Add flour, cook, stirring, for 1 minute.
8 Add half the broth while stirring. Once
incorporated, add remaining broth.
9 Stir, then add sour cream and mustard. Stir until
incorporated (don't worry if it looks split, sour
cream will "melt" as it heats).
10 Bring to simmer ,then reduce heat to medium
low. Once it thickens to the consistency of
pouring cream (3 - 5 minutes), adjust salt and
pepper to taste.
11 Add beef back in (including plate juices).
Simmer for 1 minute, then remove from stove
immediately. (Note 4)
12 Serve over pasta or egg noodles, sprinkled with
chives if desired.

Recipe Notes:
1. Best cut of beef for stroganoff - use decent to
good quality quick cooking cut of beef such as:

boneless rib eye (aka scotch fillet)

boneless sirloin, sirloin steak tips
beef tenderloin
I don't recommend: beef round steak (aka topside),
skirt, flat iron, hanger.

Pork can also be used - pork stroganoff is found in

Russia too.

Tenderise ECONOMICAL BEEF - if you do not have a

good quality steak, highly recommend tenderising it
using this easy Chinese method called "velveting".
It's life changing! Reader the user feedback in that
recipe for validation

2. Flour - any is fine here, I use plain white flour (all

purpose). Or use 1 tbsp cornstarch / cornflour (for
Gluten free stroganoff sauce)

3. Serving - I like serving this with short pastas,

rather than long pastas. Easier to eat. It's also great
with mashed potato, rice, polenta - anything that's
suitable to slop up all that gravy!

4. Sauce thickness: You can make sauce thinner

with touch of water if you want, but DO NOT keep
simmering to thicken once the beef is added, it will
overcook the beef.

5. Storage - 3 to 4 days in the fridge, also freezes

fine. Thaw fully then reheat carefully, being sure not
to overcook the beef!

6. Nutrition per serving, assuming 5 servings (serves

4 hearty servings or 5 sensible servings), excludes
pasta.

NUTRITION INFORMATION:
Serving: 243g Calories: 586cal (29%)
Carbohydrates: 9g (3%) Protein: 37g (74%)
Fat: 44g (68%) Saturated Fat: 24g (150%)
Cholesterol: 125mg (42%)
Sodium: 449mg (20%)
Potassium: 1035mg (30%) Fiber: 1g (4%)
Sugar: 3g (3%) Vitamin A: 485IU (10%)
Vitamin C: 4mg (5%) Calcium: 57mg (6%)
Iron: 3.7mg (21%)

Keywords: Beef Stroganoff, Beef Stroganoff recipe

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Beef Stroganoff recipe originally published

January 2018, updated March 2019 for
housekeeping matters, no change to recipe
(because readers love it as it is!).

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1,148 COMMENTS
Anthony
MARCH 13, 2025 AT 5:47 PM

For a fun twist make this and sub sausages for

the beef and serve on chips to make loaded
fries, my kids love it!

REPLY

mary
DECEMBER 15, 2024 AT 5:04 AM

Restaurant Quality! The only thing I changed

was to dredge the beef pieces in flour before
searing. Perfect recipe! Thank you. . .Every dish
we’ve made from your collection has been a
HIT.

REPLY

Chuck
NOVEMBER 17, 2024 AT 10:57 AM

I cut the recipe in thirds, used russet potatoes,

(not mushroom), egg noodles, my wife and I
licked our plates

REPLY

Patricia A. Garcia
NOVEMBER 13, 2024 AT 1:47 AM

This almost identical to my recipe, used for

years, but I use ground beef, which satisfies us
completely. I would not use rib eyes for this
dish, as it is so unnecessary for deliciousness.

REPLY

Susan penta
NOVEMBER 12, 2024 AT 8:37 AM

Excellent! Used skirt steak. Will make again

REPLY

Amy
NOVEMBER 7, 2024 AT 8:08 PM

Delicious. Will make again and again.

REPLY

Meredith
OCTOBER 25, 2024 AT 12:58 PM

I made this for dinner last night and didn’t pay

attention to whose recipe it was. My husband is
raving about it again tonight (dreaming about it I
guess) so I came back to save this to favorites.
Now that I see whose recipe I used I’m not
surprised! Recipe Tin Eats never misses! This
one was so good and easy to make. Loved the
addition of the onion!

REPLY

Nathalie
OCTOBER 18, 2024 AT 8:57 PM

we dit the velveting for the meat which was very

easy and made it very tender! we loved the
flavor of the sauce. we added more mushrooms!
thank you Nagi!

REPLY

Morena
OCTOBER 15, 2024 AT 8:21 AM

Consistently produces a delicious stroganoff. I

add a teaspoon of smoked paprika which lifts it
to the next level.

REPLY

Carolyn
OCTOBER 8, 2024 AT 10:34 AM

Very easy recipe. Cooks in no time family loved

it. They want me to make more often. Delicious
meal.

REPLY

Liam
OCTOBER 31, 2024 AT 12:32 PM

Made the sauce with some leftover flank

steak. Delish.

Is the calorie count for a serving of that size

before the noodles?

REPLY

Dave
OCTOBER 1, 2024 AT 7:46 PM

Beautiful. Whole family loved it. My youngest

isn’t a big red meat fan (the rest if us are!) so I
added an extra cup of water and cooked diced
potatoes in the gravy until they were soft, and
THEN added the sour cream and mustard. Also
threw in some chopped.fresh spinach 1 minute
before adding the beef back in. Served on risoni
it was so so tasty. Great recipe, thanks so much!!

REPLY

Freya
SEPTEMBER 29, 2024 AT 12:01 PM

So good! I used eye fillet steak. Delicious. I

added a squeeze of lemon juice at the end to
compensate for using thickened cream, not
sour cream. Served over curly fettuccine. Easy
peasy.

REPLY

Freya
SEPTEMBER 29, 2024 AT 12:00 PM

So good! I used eye fillet steak. Delicious I

added a squeeze of lemon juice at the end to
compensate for using thickened cream, not
sour cream. Served over curly fettuccine. Easy
peasy.

REPLY

Jan Henley
AUGUST 30, 2024 AT 7:18 PM

Loved this, so so tender and delicious. We both

just couldn’t eat enough of it bur had to be
sensible.

REPLY

Alyce Degoumois
AUGUST 23, 2024 AT 10:43 AM

Loved this recipe added garlic and a tea spoon

of Worcestershire sauce. just our families
preference and mixed some mashed pumpkin
for some extra hidden veg

REPLY

Jackson Rogers
AUGUST 22, 2024 AT 5:53 PM

Re steak, could you not just use a more

economical cut and velvet it before adding?

REPLY

LT
SEPTEMBER 14, 2024 AT 4:18 PM

Certainly can! Please see Recipe notes –

number 1. I have done this many times and
it has been perfect.

REPLY

christina
AUGUST 20, 2024 AT 6:18 AM

i made it and it was the best i have ever made

REPLY

Shaun
AUGUST 14, 2024 AT 8:03 PM

I left out the mushrooms as I really don’t like

them but otherwise cooked as the recipe calls
for and it was delicious. My kids absolutely
loved it too.

REPLY

Karina
AUGUST 5, 2024 AT 7:18 PM

Made this stroganoff tonight. Yummm! Easy and

tasty.

REPLY

Kira Marchevska
AUGUST 1, 2024 AT 11:43 AM

A very easy and a very VERY good recipe!

Please try it, you won’t regret

REPLY

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