Beef Stroganoff | RecipeTin Eats


The most amazing beef Stroganoff you will ever have! Juicy, golden strips of beef smothered in an incredible sour cream mushroom sauce, this Beef Stroganoff recipe is an easy 30-minute recipe.

Never suffer from dry, chewy beef or bland Stroganoff sauce again – this recipe delivers!!

Beef Stroganoff in a rustic white bowl over noodles

Beef stroganoff

If you’ve ever chewed dry, overcooked beef, you’ll LOVE this Beef Stroganoff recipe! Fair two simple rules for a juicy and tender beef:

  1. use the right cut; and

  2. the 30 seconds of typing ( <– PS I totally made that name up)

The first rule is pretty self explanatory – for a quick cook recipe like Beef Stroganoff, you can’t get away with better value cut like ground beef.

Of course, you can make slow cooker stroganoff.

But if you want to do this retro classic the way it is planned and to experience all that beef Stroganoff is when the beef is tender and juicy to perfection, then there’s no getting around the fact that you’ll need a good quality steak that’s well marbled with fat.

Beef preparation for Beef Stroganoff

I know, I know, you see juicy steaks like the rib eye steaks above and your instinct is to throw them at the barbie.

I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom sauce, and I remember that the only way to live a real stroganoff is to use a good steak, and it’s all good. We proceed without regret.

Which cut of beef is best for stroganoff?

The best cuts of beef for stroganoff are tender, juicy cuts such as:

Some recipes recommend a round beef steak (i.e. the top) which I do not recommend. The beef flavor is ok but it’s not a good cut for quick cooking like in stroganoff, it’s dry with an unpleasant texture. It’s better simmered.

Want to use stewing beef?

Prepare this slow-cooked Stroganoff with tender pieces of chunky beef!

And now, the 2nd secret to never suffer from dry beef stroganoff again……

The 30 second seizure

Thin strips of beef overcook in a flash. But forgoing the burn would be blasphemy (in my books). Sear = flavor on both the beef AND in the sauce.

Therefore, there is only one way around this. Super quick searing in a steaming hot skillet. And when I say super fast, I really think so. 30 seconds on each side, if you miss a few pink pieces too bad! TAKE IT OUT OF THE STOVE!!!

The beef will still be raw at this point but don’t worry! It finishes cooking in the sauce at the end.

How to Make Beef Stroganoff

What is stroganoff sauce made of?

Stroganoff sauce is a sour cream sauce made with beef broth thickened with flour. It is flavored with mustard and contains mushrooms.

I love the creamy light brown color against the deep golden brown seared beef!

Beef Stroganoff in a skillet, fresh off the heat

If you happen to have leftovers or make meals, beef stroganoff will keep for 3-4 days in the refrigerator. But be careful when reheating not to overcook the beef!

Wondering if you can freeze beef stroganoff?

Yes you can! Sour cream will not separate or freeze. Thaw, then reheat – be very careful not to overcook the beef when reheating.

Close up of Beef Stroganoff in a skillet, fresh from the Tove

What to serve with beef stroganoff

Serve it over noodles, pasta or mash – nothing it’s a suitable vehicle for making all that wonderful mushroom sauce. Try mashed cauliflower for a low carb alternative!

If you are using noodles or pasta, I recommend using short pasta. It just makes it easier to eat, ensuring you get a bit of everything with lots of that sauce with 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 in a rustic white bowl over noodles

Beef stroganoff

Servings4 – 5 people

Tap or hover to scale

VIDEO RECIPE ABOVE. Juicy strips of beef covered in a sour cream mushroom sauce – a quick dinner everyone will love! KEY STEPS: Sear the beef very quickly for maximum juiciness and use a large skillet (for quick searing + quick sauce reduction). Stroganoff calls for good beef, but if you’re on a budget, use this simple Chinese method to tenderize beef (it’s called “velouting”). It’s life changing – and perfect for Stroganoff.


  • Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Cut them into 5mm / 1/5″ strips (cut the long ones into two), discarding excess fat.

  • Sprinkle with a pinch of salt and pepper.

  • Heat 1 tablespoon of oil in a large skillet over high heat. Scatter half of the beef in the skillet, spreading it QUICKLY with tongs. Leave undisturbed for 30 seconds until golden brown. Flip the beef quickly (as best you can!). Leave undisturbed for 30 seconds to brown. Remove immediately to a plate. Don’t worry about the pink bits and the fact that it will be raw inside.

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

  • Reduce the heat to medium-high. Add butter, melt. Then add the onions, cook for 1 minute, then add the mushrooms.

  • Cook mushrooms until golden brown. Scrape the bottom of the frying pan to remove any brown bits (that’s the flavor!).

  • Add flour, cook, stirring, for 1 minute.

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

  • Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, the sour cream will “melt” as it heats).

  • Bring to a boil, then reduce the heat to medium-low. Once it has thickened to the consistency of liquid cream (3-5 minutes), adjust the salt and pepper to taste.

  • Put the beef back in (including the juices). Simmer for 1 minute, then immediately remove from heat. (Note 4)

  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Recipe Notes:

1. Best cut of beef for stroganoff – use good to good quality quick-cooking cuts of beef such as:

  • boneless rib eye (aka scotch tenderloin)
  • boneless sirloin, sirloin steak tips
  • cut of beef

I don’t recommend: round beef steak (aka topside), skirt, flat iron, coat hanger.
Pork can also be used – pork stroganoff is also found in Russia.
Tenderizing BEEF ECONOMY – if you don’t have a good quality steak, it is highly recommended to tenderize it using this simple Chinese method called “velouting”. It changes life! Read user comments in this recipe for validation 🙂
2. Flour – everything is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch/corn flour (for the gluten-free stroganoff sauce)
3. Serve – I like to serve it with short pasta rather than long pasta. Easier to eat. It’s also great with mashed potatoes, rice, polenta – anything to wash down all that sauce!
4. Sauce thickness: You can thin the sauce with a splash of water if you wish, but DO NOT simmer to thicken once the beef is added, this will overcook the beef.
5. Storage – 3 to 4 days in the refrigerator, also freezes very well. Thaw completely then reheat carefully, being careful not to overcook the beef!
6. Food per serving, assuming 5 servings (for 4 hearty servings or 5 moderate servings), excludes pasta.

Nutrition Information:

Portion: 243gcalories: 586callus (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: 485UI (ten%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)The iron: 3.7mg (21%)

Beef Stroganoff Recipe originally posted Jan 2018, updated March 2019 for housekeeping issues, no recipe changes (because readers love it the way it is!).

More quick dinner ideas you’ll love!


“Bulldozer! Catch the water!”

And so he obliged. Well, I tried. Oh so enthusiastically!

Dozer the golden retriever dog trying to catch water from the swimming pool

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