Looking for the most amazing homemade Beef Stroganoff? My foolproof recipe gives you perfectly tender beef strips in a rich, creamy mushroom gravy every single time!
If you love comforting dinner recipes, try my Easy Chicken Marsala next. Find all my Dinner Recipes here!
This classic comfort dish comes together in just 30 minutes and I’m going to share all my secrets for getting that melt-in-your-mouth tender beef and luxuriously creamy sauce. No more chewy meat or bland gravy – I’ve got you covered with my tried-and-true tips!
What You’ll Need:
- The Right Cut of Beef: This is absolutely crucial! We want nicely marbled, tender cuts for the best results. I’ll share my top picks below!
- Mushrooms: These add incredible flavor to our creamy sauce
- Sour Cream: The key to that classic stroganoff tang
- Simple Pantry Staples: Butter, flour, beef broth, and Dijon mustard
My Secret for Perfect Tender Beef:
Here’s something most recipes won’t tell you – there are just two simple rules for achieving perfectly juicy, tender beef every time:
- Choose the Right Cut: Not all beef is created equal! I’ll help you pick the perfect cut below
- The 30-Second Sear: My game-changing technique for perfectly cooked beef (More on this in a minute!)
Best Cuts of Beef for Stroganoff:
Let me be honest – while it’s tempting to save money on the beef, this is one recipe where splurging a little really pays off! Here are my top choices:
- Boneless rib eye (also called scotch fillet)
- Boneless sirloin
- Sirloin steak tips
- Beef tenderloin
Pro Tip: Skip the round steak (topside) for this recipe. While it’s budget-friendly, it just won’t give you that melt-in-your-mouth texture we’re after!
The 30-Second Sear Magic:
Here’s where the magic happens! Let me share my most crucial tip – those thin beef strips need some special attention. While we absolutely need that golden sear for flavor (skipping it would be a cooking crime!), overcooking is our enemy here. That’s why I created my “30-Second Sear” technique!
Here’s how it works:
- Get your skillet smoking hot
- Quickly spread your beef strips (don’t crowd them!)
- Just 30 seconds on each side – that’s it!
- If you miss some pink spots, that’s totally fine – better than overcooked beef!
- Remove it right away – yes, it will still be a bit raw inside, but trust me on this!
Pro Tip: The beef will finish cooking perfectly in our gravy later, so don’t worry about those pink spots now!
Let’s Talk About That Amazing Stroganoff Sauce:
Our creamy mushroom gravy is what makes this dish truly special! Here’s what creates that velvety magic:
- Beef broth for rich flavor
- Sour cream for luxurious creaminess
- A touch of Dijon mustard for depth
- Flour to thicken just right
- Golden sautéed mushrooms for heartiness
Troubleshooting Tips:
- Sauce too thin? Don’t keep simmering once the beef is back in – this will overcook it! Instead, let it reduce before adding the beef.
- Sauce looks split? Don’t panic! Once the sour cream heats through, it will become silky smooth.
- Beef not tender? Remember our 30-second sear rule next time, and make sure you’re using one of our recommended cuts.
Make-Ahead Tips:
Good news! This dish is perfect for meal prep:
- Stores beautifully in the fridge for 3-4 days
- Freezes wonderfully – the sour cream sauce stays perfect!
- When reheating, be extra careful not to overcook that beef
Serving Suggestions:
While traditional egg noodles are classic, don’t feel limited! Try serving over:
- Short pasta shapes (my favorite for catching all that sauce!)
- Fluffy mashed potatoes
- Cauliflower mash for a low-carb option
- Rice
Recipe Variations:
Want to make this recipe your own? Try these delicious twists:
- Add a splash of white wine to the sauce
- Throw in some sweet peas at the end
- Try different mushroom varieties
- Add a touch of paprika for extra depth
Beef Stroganoff
Ingredients
For the Stroganoff:
- 600 g / 1.2 lb rib eye steak see my notes on best cuts!
- 2 tablespoons vegetable oil divided
- 1 large onion sliced
- 300 g / 10 oz mushrooms sliced (keep them chunky!)
- 40 g / 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth reduced sodium preferred
- 1 tablespoon Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper to taste
For Serving:
- 250-300 g / 8-10 oz pasta of choice
- Fresh chopped chives optional but adds such a lovely touch!
Instructions
Prep Your Beef:
- Flatten those steaks to about 3/4cm / 1/3″ thick using your fist or a mallet
- Slice into thin strips (about 5mm / 1/5″ thick)
- Season with just a pinch of salt and pepper
The Famous 30-Second Sear:
- Heat 1 tablespoon oil in your large skillet until smoking hot
- Working in batches (don’t crowd!), quickly spread half the beef strips
- Let them sear untouched for 30 seconds
- Quick flip and another 30 seconds
- Remove to a plate (yes, even with pink spots!)
- Repeat with remaining oil and beef
Create That Amazing Sauce:
- Lower heat to medium-high and add your butter
- Once melted, in go the onions for 1 minute
- Add mushrooms and cook until golden
Pro Tip: Scrape up all those golden bits from the pan – that’s where the magic lives!
Make it Creamy:
- Sprinkle in flour and cook for 1 minute
- Pour in half the broth while stirring
- Add remaining broth once incorporated
- Stir in sour cream and mustard
- Don’t worry if it looks split – it’ll come together beautifully!
Finish with Love:
- Let simmer until thickness matches pouring cream (3-5 minutes)
- Season to taste
- Add beef back in with any plate juices
- Just 1 minute more, then off the heat!
Nutrition
Recipe Notes:
- Best Beef Choices:
- Rib eye (scotch fillet)
- Boneless sirloin
- Sirloin steak tips
- Beef tenderloin Skip the round steak – trust me on this!
- Make it Gluten-Free:
- Swap the flour for 1 tablespoon cornstarch
- Storage Tips:
- Keeps beautifully for 3-4 days in the fridge
- Freezes perfectly – the sauce won’t separate!
- Always reheat gently to keep that beef tender
- Perfect Thickness:
- Want a thinner sauce? Add a splash of water
- Important: Don’t keep simmering once beef is added
