What Is Beef Stroganoff?

Traditional Beef Stroganoff is made with tender beef strips and mushrooms and is served over noodles. Don’t be put off by the name because this recipe only requires one pan and takes 30 minutes to prepare.

One-pot beef meals like our filet mignon, beef stir-fry, or beef stew are among our favorites. You are in for a treat if you haven’t tried beef stroganoff!

Beef stroganoff requires 2 essential components: (1) quickly searing high-quality beef, and (2) using the proper ratios of sauce ingredients to create a balanced sauce that really makes the beef stand out.

What cut of beef is best for stroganoff?

The tender, juicy cuts of beef that are suitable for stroganoff include:

  • boneless rib eye – also called scotch fillet (pictured above)
  • boneless sirloin
  • sirloin steak tips
  • beef tenderloin

Some recipes call for beef round steak, also known as topside, which I do not suggest. The beef flavor is adequate, but the cut is not suitable for quick cooking, such as in stroganoff, and it has an unpleasant texture. It’s best slow cooked.

Want to use stewing beef?

Make this slow-cooked stroganoff with beef that is so tender it will fall apart.

The second tip is to never again endure dry beef in stroganoff.

The 30 second sear

Thin strips of beef overcook in a flash. However, skipping the sear would be (in my opinion) blasphemous. Searing adds flavor to the beef AND 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. GET IT OUT OF THE SKILLET! 30 seconds on each side, if you miss some pink bits, too bad!

Don’t worry, the beef continues to cook in the gravy at the end even though it is still raw at this point.

What is stroganoff sauce made of?

Stroganoff sauce is a flour-thickened sour cream gravy made with beef broth. It’s flavoured with mustard and has mushrooms in it.

I adore how the deep golden brown seared beef contrasts with the pale brown creamy color!

Beef stroganoff will keep in the fridge for three to four days if you have leftovers or are meal prepping. But be very careful not to overcook the beef when reheating!

Wondering you if you can freeze beef stroganoff?

Yes you can! The sour cream won’t separate or congeal. Be very careful not to overcook the beef when reheating after thawing.

What to serve with beef stroganoff

Serve it with anything that will allow you to slop up all that delicious mushroom gravy, such as noodles, pasta, or mashed potatoes. Try cauliflower mash for a low carb alternative!.

I advise using a short pasta if you’re using noodles or pasta. Simply put, it makes eating it simpler and guarantees you get plenty of that sauce in every bite while also getting a bit of everything!

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


Sometimes having a visual aid is helpful, so watch as I prepare this Beef Stroganoff recipe!

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What Is Beef Stroganoff?

  • ▢ 600 g / 1. Boneless rib eye and 2 lb scotch fillet steak (Note 1)
  • 2 tbsp vegetable oil , divided
  • 1 large onion (or 2 small onions), sliced
  • 300 g / 10 oz of sliced (but not too thin) mushrooms
  • 40 g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • 2 cups/500 ml beef broth, preferably one with less salt
  • 1 tbsp Dijon mustard
  • 150 ml / 2/3 cup sour cream
  • Salt and pepper
  • Your choice of 250–300 g/8–10 oz pasta or egg noodles (Note 3).
  • Chopped chives , for garnish (optional)
  • Flatten the steaks with your fist, a rolling pin, or a mallet until they are about 3/4 cm / 1/3″ thick. Remove excess fat and slice into 5mm / 1/5″ strips (cut long strips in half).
  • Sprinkle with a pinch of salt and pepper.
  • In a big skillet, heat 1 tablespoon of oil over high heat. Spread the beef with tongs as you scatter half of it across the skillet. 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 if it has pink spots or if the inside is raw.
  • 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. Remove all the golden bits from the fry pan’s bottom by scraping (this adds flavor!)
  • 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. Don’t worry if it looks split; the sour cream will “melt” as it warms. Stir until combined.
  • Bring to simmer ,then reduce heat to medium low. Salt and pepper should be adjusted to taste once it thickens to the consistency of pouring cream (3 to 5 minutes).
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4).
  • Serve with chives on top of pasta or egg noodles, if desired.
  • boneless rib eye (aka scotch fillet)
  • boneless sirloin, sirloin steak tips
  • beef tenderloin

No changes have been made to the original Beef Stroganoff recipe since it was first published in January 2018 (because readers adore it just the way it is!)

More quick dinner ideas you’ll love!

” Dozer! Catch the water!”

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

Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen

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