What Meat Do You Use for Beef Stroganoff? The Best Cuts for a Classic Dish

Beef stroganoff is a hearty and comforting dish with tender chunks of beef coated in a rich, creamy mushroom gravy. While delicious, not all cuts of beef work equally well in this classic recipe. The key is choosing a cut that will cook up juicy and tender in a quick-cooking skillet meal. Here’s a guide on the best meats for beef stroganoff.

Boneless Ribeye

Boneless ribeye, also called scotch fillet, is one of the best steaks to use for beef stroganoff. It’s a quick-cooking tender cut that provides plenty of rich, beefy flavor. When cut into strips and quickly seared, ribeye cooks up melt-in-your-mouth tender in the stroganoff sauce. It’s a little pricier than other cuts but worth it for the amazing texture and flavor.

Sirloin Steak

Sirloin steak is another excellent choice for beef stroganoff. It has good marbling that keeps it juicy and tender during the quick cooking time. Sirloin tips or steak tips work particularly well since they are already portioned into strips perfect for this saucy dish. Just be sure to look for a well-marbled piece when selecting your steak.

Flank Steak

Flank steak is a leaner and more affordable cut that still works nicely in stroganoff provided you slice it thinly across the grain. This ensures maximum tenderness. Be sure to only cook the strips for the bare minimum amount of time so they don’t get chewy. Flank steak offers big beefy flavor ideal for this dish.


Beef tenderloin, also called filet mignon, is another superb choice for beef stroganoff. It’s naturally tender with a buttery texture and mild flavor. The only downside is the high cost, but just a half pound provides plenty for 4 servings. Slice tenderloin thinly and be careful not to overcook it.

Ground Beef

Ground beef or ground chuck can be used to make a budget-friendly version of beef stroganoff. Lean ground beef works best since the sauce provides plenty of richness on its own. Cook the ground meat in batches if needed to get nice browned crumbles, then proceed with the recipe as directed. The end result is homey and satisfying.

Stew Meat

For a slow cooker take on beef stroganoff, opt for stew meat or chuck cubes. The moist environment and lengthy cook time is perfect for transforming the economical yet tough cuts into fork-tender shredded beef. Cook on low for 8+ hours until the meat shreds easily.

Pork Tenderloin

While beef is traditional, pork tenderloin also makes a tasty stroganoff. It has a mild flavor that pairs nicely with the creamy sauce. As a quick-cooking tender cut, pork tenderloin only needs a brief cooking time to reach perfection.

Chicken Breast

For a lighter spin on the classic, try chicken breast in place of beef. Boneless, skinless chicken breasts cook up fast and tender. Slice them thinly to match the size of traditional beef strips. Chicken stroganoff makes a nice lighter meal option.

Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen


How do you cut meat for beef stroganoff?

Cooking: Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Why is my beef stroganoff chewy?

Tender parts of the animal aren’t good for stewing because while they’re delicious when seared or roasted, they become tough and dry when cooked for a long time. If stew meat that has been cooking for a while is tough and chewy, it is either the wrong type of meat for stewing or it needs further cooking.

What goes well with beef stroganoff?

Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes. Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Steamed Cauliflower, Braised Cabbage. Rice: Wild Rice, Quinoa, Basmati Rice, Jasmine Rice, Parmesan Risotto. Salad: Russian Salad, Broccoli Salad, Shaved Fennel Salad.

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