The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.

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

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Beef Stroganoff

If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:

1. using the right cut; and
2. the 30 Second Sear ( <– PS I totally made up this name)

The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.

Sure, you could do a slow cooker stroganoff.

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

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

I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.

What cut of beef is best for stroganoff?

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

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

Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it’s not a good cut for fast cooking like in stroganoff, it’s dry with an unpleasant texture. It’s best slow cooked.

Want to use stewing beef?

Make this Slow Cooked Stroganoff with tender fall apart chunks of beef!

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

The 30 second sear

Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in 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. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!

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

What is stroganoff sauce made of?

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

I love the pale brown creamy colour against the deep golden brown seared beef!

If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!

Wondering you if you can freeze beef stroganoff?

Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.

What to serve with beef stroganoff

Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!

If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!

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

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WATCH HOW TO MAKE IT

Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!