Beef Stroganoff (2024)

The most amazing Beef Stroganoff you will ever have! Goldenseared 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 (1)

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.

Beef Stroganoff (2)

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 theonly 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) whichI 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 saysuper 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.

Beef Stroganoff (3)

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!

Beef Stroganoff (4)

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.

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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 withplenty of that sauce in every bite!

Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! – Nagi x


Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!

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Beef Stroganoff (6)

Beef Stroganoff

Author: Nagi

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins


Russian, Western

4.92 from 440 votes

Servings4 - 5 people

Tap or hover to scale

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.


  • 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


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


  • 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 with a pinch of salt and pepper.

  • 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.

  • Add remaining 1 tbsp oil and repeat with remaining beef.

  • Turn heat down to medium high. Add butter, 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, cook, stirring, for 1 minute.

  • Add half the broth while stirring. Once incorporated, add remaining broth.

  • 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), adjust salt and pepper to taste.

  • 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:

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: 243gCalories: 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

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (becausereaders love it as it is!).

More quick dinner ideas you’ll love!


” Dozer! Catch the water!”

And so he obliged. Well, attempted to. Oh so enthusiastically!

Beef Stroganoff (7)

Beef Stroganoff (2024)


What is the sauce in beef stroganoff made of? ›

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!

What cut of beef is best for stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

What is best served with beef stroganoff? ›

Rice, egg noodles, red cabbage and roasted broccoli are among my favorites to accompany beef stroganoff. A fruit or celery salad cleans the palette after eating stroganoff, but I love the flavor to linger on for a while.

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

What can I use in Stroganoff instead of Worcestershire sauce? ›

9 Worcestershire Sauce Substitutes That Get the Job Done
  1. DIY Imitation Blend.
  2. Reduced Balsamic Vinegar.
  3. Soy Sauce.
  4. Miso Paste.
  5. Oyster Sauce.
  6. Anchovy Paste.
  7. Red Wine.
  8. A1 Steak Sauce.
Apr 28, 2024

How to add more flavor to beef stroganoff? ›

Searing The Meat: This meal turns out so much better when you take the time to properly sear the meat in batches, you really want those bits of stuck on pieces to collect at the bottom of the pan because it gives the beef stroganoff so much flavor.

How do I thicken my beef stroganoff sauce? ›

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

How do you add sour cream to Stroganoff without curdling? ›

The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

How do you make Stroganoff less bland? ›

Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

Is Stroganoff German or Russian? ›

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

What is a fun fact about beef stroganoff? ›

The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.

Does Greek yogurt cook the same as sour cream? ›

Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

What can I use if I don't have sour cream? ›

  1. Yogurt. Yogurt is your best substitute for sour cream. ...
  2. Mayonnaise. Mayo is a great sour cream substitute. ...
  3. Buttermilk. Buttermilk can work great as a substitute, but it's a little trickier since it's so much thinner than sour cream. ...
  4. Crème Fraîche. ...
  5. Cream Cheese. ...
  6. DIY Sour Cream. ...
  7. Kefir. ...
  8. Mexican Crema.
Feb 21, 2023

Can I use cream cheese instead of sour cream? ›

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking. Be sure to let them warm up to room temperature before using, and thin them out slightly by stirring in milk or lemon juice to get a similar texture.

What is sour cream sauce made of? ›

Sour cream sauce ingredients

Sour creams vary by thickness, tanginess, and creaminess, so grab a brand that you love the taste of. garlic and onion powder – a small amount of garlic and onion powder stirred into sour cream is virtually indistinguishable, texture-wise, but it adds so much savoriness and flavor.

Does beef stroganoff contain tomato paste? ›

Combine roast, tomatoes, tomato sauce, tomato paste, mushrooms and seasoning mix in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours or until meat is tender.

What are the ingredients in Reggano creamy beef stroganoff? ›

Cheese Sauce (water, Canola And/or Soybean Oil, Cheddar Cheese [pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Non-fat Dry Milk, Corn Syrup Solids, Sodium Phosphate, Salt, Maltodextrin, Natural Flavors, Sodium Alginate, Lactic Acid, Mono & Diglycerides, Sodium Diacetate, Xanthan Gum, Sorbic Acid [to Protect ...

Does Stroganoff contain cream? ›

Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak.

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