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Beef Stroganoff isn’t just a retro relic—it’s a creamy, dreamy comfort classic that still owns the dinner table. Tender strips of beef, smothered in a sour cream–mushroom gravy that clings to every noodle like it was made for it (because it was).
There’s a reason this dish has survived generations: it’s rich without being heavy, fast without feeling rushed, and elegant without needing a fancy apron.
Why This Recipe Is Different
Most Beef Stroganoff recipes fall into one of two traps: dry, chewy beef or a bland, gluey sauce. This version? Neither. It hinges on two clever tricks—using the right cut and mastering the “30 Second Sear” (a term Elly proudly invented).
Forget boiling stew meat for hours. Here, you get restaurant-quality results in under 30 minutes, with beef so juicy it practically melts—and a sauce that’s velvety, tangy, and packed with umami depth.
Ingredients Needed for the Recipe
- 600 g / 1.2 lb scotch fillet steak or boneless rib eye (or sirloin, tenderloin—any tender, well-marbled cut)
- 2 tbsp vegetable oil, divided
- 1 large onion (or 2 small), thinly sliced
- 300 g / 10 oz mushrooms, sliced—not paper-thin, but not chunks either
- 40 g / 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups / 500 ml beef broth, preferably low-sodium
- 1 tbsp Dijon mustard
- 150 ml / ⅔ cup sour cream (full-fat works best)
- Salt and freshly ground black pepper
- 250–300 g / 8–10 oz egg noodles or short pasta (for serving)
- Chopped chives (optional, but lovely)
Each ingredient plays a role: the butter adds richness, the mustard cuts through the creaminess, and the broth builds depth. Even the flour—often overlooked—is the quiet hero that thickens without gumminess.
How to make Beef Stroganoff?
Prep the Beef
Flatten your steak to about ¾ cm (⅓ inch) thick using your fist, a rolling pin, or a meat mallet—yes, really. Then slice it into thin strips, about 5 mm (⅕ inch) wide. Trim off any large fat bits, but don’t go overboard; a little marbling = flavor and juiciness.
Season Lightly
Just a whisper of salt and pepper. Don’t overdo it—the broth and mustard will bring their own seasoning later.
Master the 30-Second Sear
Heat 1 tbsp oil in a large skillet over high heat until it’s practically smoking. Scatter half the beef in a single layer (crowding = steaming = no sear). Let it sit—no poking!—for 30 seconds until deeply golden. Flip quickly, sear another 30 seconds, then immediately transfer to a plate. Repeat with the rest. Pink inside? Perfect. It’ll finish cooking in the sauce.
Sauté Aromatics
Turn heat to medium-high. Add butter, then onions. Sizzle for a minute before tossing in the mushrooms. Let them cook down until golden brown—this is where flavor builds, so scrape up every browned bit from the pan.
Build the Roux
Sprinkle flour over the mushrooms and stir for a full minute. This cooks out the raw flour taste and helps thicken the sauce later without lumps.
Deglaze and Simmer
Pour in half the broth while stirring constantly to dissolve the roux. Once smooth, add the rest. Stir in Dijon mustard and sour cream—don’t panic if it looks a little split at first. It’ll come together as it heats.
Thicken the Sauce
Let it simmer gently over medium-low heat for 3–5 minutes, until it coats the back of a spoon like warm cream. Taste and adjust salt and pepper—this is your moment to fine-tune.
Finish with the Beef
Add the seared beef (and any juices from the plate) back into the skillet. Simmer just 1 minute—no more! Overcooking here is the enemy of tenderness. Then, off the heat immediately.
Serve with Style
Toss your cooked noodles or pasta in a bit of butter, then crown with a generous scoop of stroganoff. A sprinkle of chives adds freshness and a pop of color. Done.
Best Time to Serve This Dish
Beef Stroganoff shines on weeknights when you’re tired but still want something special. It’s also a fantastic choice for casual dinner parties—impressive without being fussy.
And don’t sleep on leftovers: it reheats beautifully (if carefully) and often tastes even better the next day, as the flavors mingle overnight.
Ingredient Substitutions
No rib eye? Sirloin or tenderloin work beautifully. Avoid lean cuts like round or topside—they’ll toughen up fast. For a lighter twist, swap half the sour cream with Greek yogurt (add it off-heat to prevent curdling).
Vegetarian? Try thick-cut portobello mushrooms as the “beef,” and use veggie broth. Gluten-free? Swap flour for cornstarch—mix 1 tbsp with 2 tbsp cold water, then stir in at the end.
How to Store and Reheat
Store cooled stroganoff in an airtight container for up to 4 days. To reheat, gently warm it in a skillet over low heat—never boil. Stir often, and add a splash of broth if it thickens too much.
Freezing? Yes, surprisingly well! Thaw overnight in the fridge, then reheat gently. The sour cream holds up better than you’d think, thanks to the flour stabilizing the emulsion.
Tips
Never skip the sear—even 30 seconds makes a world of difference. That golden crust = flavor foundation for the whole dish.
Don’t add the sour cream over high heat. Keep it to a gentle simmer to avoid splitting. And if it does look curdled? Keep stirring—it often smooths out.
Use low-sodium broth. Regular broth can turn your sauce overly salty once reduced—better to control the seasoning yourself at the end.
Cook your noodles just shy of al dente—they’ll finish softening in the warm sauce. And always reserve a splash of pasta water; it helps the stroganoff cling better to every strand.
This dish loves company. Serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or buttered green beans for a pop of color.
Pairing Ideas
Beef Stroganoff pairs beautifully with a glass of earthy red—think Pinot Noir or a light Merlot. For white lovers, a dry Riesling or unoaked Chardonnay balances the creaminess without clashing.
And while egg noodles are classic, don’t be afraid to experiment: pappardelle holds sauce luxuriously, orzo soaks it up delightfully, and even mashed potatoes (or cauliflower mash, for a low-carb twist) make a cozy base.
In the end, Beef Stroganoff isn’t just dinner—it’s a hug in a bowl. Quick enough for Tuesday, elegant enough for company, and always, always satisfying. No regrets, only seconds.
Easy Beef Stroganoff Recipe
Description
This Beef Stroganoff recipe delivers golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy—all ready in just 30 minutes! Never suffer through dry, chewy beef or bland sauce again. With the right cut of steak and a lightning-fast 30-second sear, this retro classic becomes a weeknight hero that’s rich, creamy, and deeply satisfying.
ingredients
Beef & Aromatics
Stroganoff Sauce
For Serving
Instructions
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Use your fist, rolling pin, or meat mallet to gently flatten the steak to about ¾ cm (⅓ inch) thick. Slice into 5 mm (⅕ inch) strips; cut long strips in half for easier eating. Discard excess fat and sprinkle with salt and pepper.
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Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet and quickly spread with tongs. Sear untouched for 30 seconds until browned. Flip and sear another 30 seconds. Immediately transfer to a plate—even if still pink inside (it will finish cooking later).
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Add remaining 1 tbsp oil and repeat with the rest of the beef.
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Reduce heat to medium-high. Melt butter in the same skillet. Add onion and cook 1 minute, then add mushrooms.
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Cook mushrooms until golden, scraping up any browned bits from the bottom of the pan—this adds deep flavor!
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Sprinkle in flour and cook, stirring constantly, for 1 minute.
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Gradually add half the beef broth while stirring to prevent lumps. Once smooth, add the remaining broth.
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Stir in sour cream and Dijon mustard. The sauce may look slightly separated at first—this is normal.
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Bring to a gentle simmer, then reduce heat to medium-low. Cook 3–5 minutes until thickened to a creamy pouring consistency. Season with salt and pepper to taste.
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Return the beef (and any juices from the plate) to the skillet. Simmer gently for 1 minute—no longer!—to finish cooking the beef without toughening it.
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Serve immediately over cooked pasta or egg noodles, garnished with chives if desired.
Nutrition Facts
Servings 4
Serving Size 1 serving (with noodles)
- Amount Per Serving
- Calories 582kcal
- % Daily Value *
- Total Fat 29 gg45%
- Saturated Fat 13 gg65%
- Trans Fat 0.5 gg
- Cholesterol 137 mgmg46%
- Sodium 628 mgmg27%
- Potassium 820 mgmg24%
- Total Carbohydrate 38 gg13%
- Dietary Fiber 3 gg12%
- Sugars 5 gg
- Protein 40 gg80%
- Calcium 8 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Best beef cuts: Boneless rib eye (scotch fillet), sirloin, sirloin tips, or beef tenderloin. Avoid tougher cuts like round steak—they dry out quickly.
- 30-Second Sear Rule: Sear just long enough to brown—do not fully cook! The beef finishes in the sauce, staying tender and juicy.
- Sour Cream Tip: Add it off the boil to prevent splitting. If it looks curdled at first, keep stirring—it will smooth out as it heats.
- Make it Low-Carb: Serve over creamy mashed cauliflower instead of pasta.
- Storage: Keeps 3–4 days in the fridge. Reheat gently to avoid overcooking the beef. Freezes well for up to 3 months.
Frequently Asked Questions
Can I use stewing beef for this recipe?
No—this quick stovetop version requires a tender, fast-cooking cut. For stewing beef, try the Slow Cooker Beef Stroganoff instead, which yields fall-apart tender results.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works well as a substitute. It may be slightly tangier, but it holds up under gentle heat.
What should I serve with beef stroganoff?
Traditionally served over egg noodles, but short pasta, mashed potatoes, or cauliflower mash all work beautifully. Pair with a simple green salad or steamed green beans.