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Beef Stroganoff

Tender, golden-seared beef strips bathed in a luscious sour cream mushroom gravy—this Beef Stroganoff is a 30-minute comfort food classic you’ll want to make again and again. No more tough beef or bland sauce—this recipe guarantees rich flavor and perfectly juicy beef every time!

Why You’ll Love This Recipe

If you’ve ever been let down by dry, overcooked beef or disappointing stroganoff, this recipe is here to change everything. Two key secrets make this dish extraordinary:

  1. The Right Cut of Beef: Tender, marbled cuts like ribeye, sirloin, or tenderloin ensure a melt-in-your-mouth experience.
  2. The 30-Second Sear: A lightning-fast sear locks in flavor without overcooking. Trust me, it’s worth it.

Ingredients for Success

To achieve the best Beef Stroganoff, use:

  • Top-quality beef: Ribeye, sirloin, or beef tenderloin work perfectly.
  • The perfect sauce: A creamy, sour cream-based gravy with mushrooms, beef broth, and a touch of mustard for depth.

How to Make Beef Stroganoff

  1. Prep the Beef: Thinly slice the steak for quick, even cooking.
  2. Sear Quickly: Heat your skillet until it’s smoking hot, then sear the beef for 30 seconds per side. Remove it immediately—it will finish cooking in the gravy.
  3. Make the Gravy: Sauté mushrooms, then stir in flour, beef broth, mustard, and sour cream. Let it simmer until thick and flavorful.
  4. Combine and Serve: Return the beef to the pan and cook briefly in the sauce. Serve over noodles, pasta, or mashed potatoes.

Tips for Perfect Stroganoff

  • Searing: Don’t overcook the beef during searing. It should remain pink inside—it’ll finish cooking in the sauce.
  • Reheating: Be gentle when reheating leftovers to prevent overcooking the beef.

Can You Freeze Beef Stroganoff?

Absolutely! The sour cream won’t separate, so you can freeze and reheat with confidence. Thaw in the fridge overnight and warm gently.

What to Serve with Stroganoff

Pair this creamy dish with:

  • Egg noodles or short pasta for easy eating.
  • Mashed potatoes to soak up the sauce.
  • Cauliflower mash for a low-carb option.

Get ready to savor every bite of this rich, hearty Beef Stroganoff—it’s destined to become a family favorite!

Beef Stroganoff
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Beef Stroganoff

Recipe by snackonmeat
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

Indulge in tender beef strips coated in a rich sour cream mushroom gravy—perfect for a quick, comforting dinner. This recipe highlights two key techniques: a quick sear for maximum juiciness and using a large skillet for efficient cooking. For budget cuts of beef, try the Chinese “velveting” method to tenderize—it’s a game changer!

Ingredients

  • For the Stroganoff:

  • 600 g (1.2 lb) scotch fillet steak or boneless ribeye (see Note 1)

  • 2 tbsp vegetable oil, divided

  • 1 large onion (or 2 small), thinly sliced

  • 300 g (10 oz) mushrooms, sliced

  • 40 g (3 tbsp) butter

  • 2 tbsp all-purpose flour (see Note 2)

  • 2 cups (500 ml) beef broth, preferably low sodium

  • 1 tbsp Dijon mustard

  • 150 ml (2/3 cup) sour cream

  • Salt and pepper to taste

  • For Serving:

  • 250–300 g (8–10 oz) pasta or egg noodles (see Note 3)

  • Chopped chives for garnish (optional)

Directions

  • Prep the Beef:
  • Flatten steaks to about 3/4 cm (1/3 inch) thick using a mallet, rolling pin, or your fist. Slice into thin strips about 5 mm (1/5 inch) wide, trimming excess fat. Season lightly with salt and pepper.
  • Sear the Beef:
  • Heat 1 tbsp of oil in a large skillet over high heat. Spread half the beef in the skillet and let it sear for 30 seconds without touching. Flip quickly and sear the other side for 30 seconds. Remove to a plate (pink centers are fine). Repeat with the remaining beef and oil.
  • Cook the Vegetables:
  • Lower the heat to medium-high. Melt the butter in the same skillet, then add the onions. Cook for 1 minute before stirring in the mushrooms. Sauté until golden, scraping up any browned bits from the pan for added flavor.
  • Make the Sauce:
  • Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste. Gradually stir in half the beef broth until smooth, then add the rest. Mix in the sour cream and Dijon mustard, stirring until well combined. Simmer over medium-low heat until the sauce thickens to the consistency of pouring cream, about 3–5 minutes. Adjust salt and pepper to taste.
  • Combine and Serve:
  • Return the beef (and its juices) to the skillet, stirring gently to coat in the sauce. Simmer for 1 minute to finish cooking the beef, then remove from heat immediately.
  • Serve hot over pasta or egg noodles, garnished with chives if desired.