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Stroganoff Recipe

Classic Beef Stroganoff

This classic beef stroganoff recipe features tender strips of perfectly seared beef in a rich, creamy mushroom sauce. With the right cut of beef and proper technique, you'll get restaurant-quality results in just 30 minutes. The secret is a quick 30-second sear that locks in juices while building deep flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European, Russian
Calories: 586
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 600 g scotch fillet steak (boneless rib eye) or other tender cut like sirloin or tenderloin
  • 2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 300 g mushrooms sliced (not too thin)
  • 40 g butter 3 tablespoons
  • 2 tablespoons plain flour all-purpose flour
  • 2 cups beef broth preferably salt-reduced
  • 1 tablespoon Dijon mustard
  • 150 ml sour cream 2/3 cup
  • salt and pepper to taste
For Serving
  • 250-300 g pasta or egg noodles short pasta works best
  • fresh chives chopped, for garnish (optional)

Equipment

  • Large skillet or frying pan
  • Rolling pin or meat mallet
  • Sharp knife
  • Cutting board
  • Large pot for pasta

Method
 

  1. Use your fist, rolling pin, or meat mallet to flatten the steaks to about 2cm thick. Slice into 5mm strips, cutting long ones in half and discarding excess fat. Sprinkle with a pinch of salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef strips in the skillet and quickly spread with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly and leave untouched for another 30 seconds. Immediately remove to a plate. Don't worry about pink bits or that it looks raw inside.
  3. Add remaining 1 tablespoon oil and repeat with remaining beef. Remove to plate with first batch.
  4. Turn heat down to medium-high. Add butter and let it melt. Add onions and cook for 1 minute, then add mushrooms. Cook until golden brown, scraping the bottom of the pan to get all the flavorful brown bits.
  5. Add flour and cook, stirring constantly, for 1 minute. Add half the beef broth while stirring to prevent lumps. Once incorporated, add remaining broth.
  6. Stir in sour cream and mustard until well combined. Don't worry if it looks split initially - the sour cream will smooth out as it heats.
  7. Bring to a simmer, then reduce heat to medium-low. Let thicken to the consistency of pouring cream (3-5 minutes). Taste and adjust salt and pepper as needed.
  8. Add the seared beef back to the pan along with any accumulated juices. Simmer for exactly 1 minute, then remove from heat immediately to prevent overcooking.
  9. Serve immediately over cooked pasta or egg noodles. Garnish with chopped chives if desired.

Notes

Best Beef Cuts: Use tender, well-marbled cuts like boneless rib eye, sirloin, or tenderloin. Avoid tough cuts like chuck or round steak for this quick-cooking method.
The 30-Second Rule: Don't overcook the beef during searing. The strips will finish cooking in the sauce, so a quick sear is all you need.
Sauce Consistency: If the sauce is too thick, add a splash of water. Never continue simmering once the beef is added back, as this will overcook the meat.
Storage: Keeps 3-4 days in the refrigerator and freezes well. Reheat gently to avoid overcooking the beef.
Serving Tips: Short pasta shapes work better than long noodles as they capture the sauce more effectively.