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1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa023)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.recipetineats.com\/beef-stroganoff\/","crawl_time":1775793022,"first_indexed_time":1516620385,"http_code":200,"src_unparsed":"com,recipetineats!www,\/beef-stroganoff\/ s443","src_root_hash":"12701549400634406811","history_drop_reason":null,"meta_title":"Beef Stroganoff - RecipeTin Eats","meta_descriptions":["This retro classic is making a comeback! This 30 minute Beef Stroganoff has juicy beef (no dry chewy beef here!) smothered in a creamy mushroom gravy served over pasta or noodles."],"attrs_boilerpipe_text":"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.\nNever suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!\nIf you’ve ever chewed your way through dry, overcooked beef, you’re going to\nLOVE\nthis Beef Stroganoff recipe! Just\ntwo simple rules\nfor juicy, tender beef:\nusing the right cut; and\nthe\n30 Second Sear\n( <– PS I totally made up this name)\nThe first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you\ncan’t get away with using a better value tough\ncut like chuck beef.\nSure, you could do a\nslow cooker stroganoff\n.\nBut if you want to make this retro classic\nthe way it’s intended\nand to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that\nyou will need a good quality steak that’s nicely marbled with fat.\nI know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.\nI hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the \nonly\nway to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.\nWhat cut of beef is best for stroganoff?\nThe best cuts of beef for stroganoff are tender, juicy cuts such as:\nBoneless rib eye – also called scotch fillet (pictured above)\nBoneless sirloin\nSirloin steak tips\nBeef tenderloin\nSome recipes recommend beef round steak (aka topside) which \nI do not recommend. \nThe 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.\nWant to use stewing beef?\nMake this \nSlow Cooked Stroganoff\n with tender fall apart chunks of beef!\nAnd now, the 2nd secret to never suffer through dry beef in stroganoff again……\nThe 30 second sear\nThin strips of beef overcook in a flash.\nBut forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.\nTherefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say \nsuper quick\n, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!\nThe beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.\nWhat is stroganoff sauce made of?\nStroganoff 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.\nI love the pale brown creamy colour against the deep golden brown seared beef!\nIf 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!\nWondering if you can freeze beef stroganoff?\nYes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.\nWhat to serve with beef stroganoff\nServe it over noodles, pasta or mash – \nanything\nthat’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try\ncauliflower mash\nfor a low carb alternative!\nIf 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 \nplenty of that sauce\nin every bite!\nDinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!!\n– Nagi x\nWATCH HOW TO MAKE IT\nSometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n4\n– 5 people\nTap or hover to scale\nRECIPE VIDEO ABOVE.\nJuicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love!\nKEY STEPS\n: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use\nthis easy Chinese method to tenderise the beef\n(it's called \"velveting\"). It's life changing – and perfect for Stroganoff.\n▢\n600 g \/ 1.2 lb\nscotch fillet steak \/ boneless rib eye\n(Note 1)\n▢\n2\ntbsp\nvegetable oil\n, divided\n▢\n1\nlarge onion\n(or 2 small onions), sliced\n▢\n300 g \/ 10 oz\nmushrooms\n, sliced (not too thin)\n▢\n40 g \/ 3 tbsp\nbutter\n▢\n2\ntbsp\nflour\n(Note 2)\n▢\n2 cups \/ 500 ml\nbeef broth\n, preferably salt reduced\n▢\n1\ntbsp\nDijon mustard\n▢\n150 ml \/ 2\/3 cup\nsour cream\n▢\nSalt and pepper\nServing:\n▢\n250 – 300 g \/ 8 – 10 oz\npasta or egg noodles of choice\n(Note 3)\n▢\nChopped chives\n, for garnish (optional)\nCook Mode\nPrevent screen from sleeping\nUse your fist (or rolling pin or mallet) to flatten the steaks to about 3\/4cm \/ 1\/3″ thick. Slice into 5mm \/ 1\/5″ strips (cut long ones in half), discarding excess fat.\nSprinkle with a pinch of salt and pepper.\nHeat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.\nAdd remaining 1 tbsp oil and repeat with remaining beef.\nTurn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.\nCook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).\nAdd flour, cook, stirring, for 1 minute.\nAdd half the broth while stirring. Once incorporated, add remaining broth.\nStir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).\nBring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.\nAdd beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)\nServe over pasta or egg noodles, sprinkled with chives if desired.\n1. Best cut of beef for stroganoff\n– use decent to good quality quick cooking cut of beef such as:\nboneless rib eye (aka scotch fillet)\nboneless sirloin, sirloin steak tips\nbeef tenderloin\nI don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger. \nPork can also be used – pork stroganoff is found in Russia too.\nTenderise ECONOMICAL BEEF –\n if you do not have a good quality steak, highly recommend tenderising it using\nthis easy Chinese method called “velveting”\n. It’s life changing! Reader the user feedback in that recipe for validation 🙂\n2. Flour –\nany is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch \/ cornflour (for Gluten free stroganoff sauce)\n3. Serving –\nI like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy!\n4. Sauce thickness:\nYou can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.\n5. Storage\n– 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!\n6. Nutrition\nper serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.\nServing:\n243\ng\nCalories:\n586\ncal\n(29%)\nCarbohydrates:\n9\ng\n(3%)\nProtein:\n37\ng\n(74%)\nFat:\n44\ng\n(68%)\nSaturated Fat:\n24\ng\n(150%)\nCholesterol:\n125\nmg\n(42%)\nSodium:\n449\nmg\n(20%)\nPotassium:\n1035\nmg\n(30%)\nFiber:\n1\ng\n(4%)\nSugar:\n3\ng\n(3%)\nVitamin A:\n485\nIU\n(10%)\nVitamin C:\n4\nmg\n(5%)\nCalcium:\n57\nmg\n(6%)\nIron:\n3.7\nmg\n(21%)\nKeywords:\nBeef Stroganoff, Beef Stroganoff recipe\nBeef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (\nbecause\n readers love it as it is!).\nMore quick dinner ideas you’ll love!\nJuicy Baked Chicken Breast\nQuesadillas\n(Beef, Chicken or Veg)\nA Mushroom Sauce\nfor Steak, Chicken or anything!\nBeef and Rice with Veggies\n(One Pot)\nBaked Chicken and Rice\nLIFE OF DOZER\n” Dozer! Catch the water!”\nAnd so he obliged. Well, attempted to. Oh so enthusiastically!","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.recipetineats.com\/beef-stroganoff\/#genesis-nav-primary)\n- [Skip to header navigation](https:\/\/www.recipetineats.com\/beef-stroganoff\/#genesis-nav-header)\n- [Skip to main content](https:\/\/www.recipetineats.com\/beef-stroganoff\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.recipetineats.com\/beef-stroganoff\/#genesis-sidebar-primary)\n\n[RecipeTin Eats](https:\/\/www.recipetineats.com\/)\n\nFast Prep, Big Flavours\n\nMain Menu\n\n[Display Search Bar]()\n\nMy RecipeTin\n\n×\n\n- Top\n- About\n- Beef cuts\n- How to make it\n- Serving ideas\n- Video\n- Recipe\n- Life of Dozer\n- Comments\n\n- [My RecipeTin](https:\/\/www.recipetineats.com\/beef-stroganoff\/#slick-favorites)\n- [My cookbooks\\!](https:\/\/www.recipetineats.com\/cookbooks\/)\n- [Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [Recipes By Category](https:\/\/www.recipetineats.com\/beef-stroganoff\/)\n  Submenu\n  - 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[Privacy & Disclosure](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\n[Home](https:\/\/www.recipetineats.com\/)\n\n[Beef Recipes](https:\/\/www.recipetineats.com\/category\/beef-recipes\/)\n\n# Beef Stroganoff\n[![](https:\/\/secure.gravatar.com\/avatar\/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http:\/\/www.recipetineats.com\/about-me\/)\n\nBy  [Nagi Maehashi](http:\/\/www.recipetineats.com\/about-me\/)\n\n[1,203 Comments](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comments)\n\nShare\n\nShare\n\n- [Copy Link](https:\/\/www.recipetineats.com\/beef-stroganoff\/)\n- [E-mail](<mailto:?subject=RecipeTin Eats:  Beef Stroganoff&body=https:\/\/www.recipetineats.com\/beef-stroganoff\/>)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.recipetineats.com\/beef-stroganoff\/&t=Beef%20Stroganoff)\n- [WhatsApp](https:\/\/api.whatsapp.com\/send?text=Beef%20Stroganoff%20-%20https:\/\/www.recipetineats.com\/beef-stroganoff\/)\n\nPublished28 Feb '19\n\nUpdated30 Jun '25\n\nJump to\n\n[Recipe](https:\/\/www.recipetineats.com\/beef-stroganoff\/#recipe)\n\nVideo\n\nDozer\n\n*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.*\n\nNever suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!\\!\n\n![Beef Stroganoff in a rustic white bowl over noodles](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_2-1-1.jpg)\n\n## **Beef Stroganoff**\nIf 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:\n\n1. using the right cut; and\n2. the **30 Second Sear** ( \\<– PS I totally made up this name)\n\nThe 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.\n\nSure, you could do a [slow cooker stroganoff](https:\/\/www.recipetineats.com\/slow-cooker-beef-stroganoff\/).\n\nBut 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.**\n\n![Preparation of beef for Beef Stroganoff](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/How-to-make-Beef-Stroganoff-1.jpg)\n\nI know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.\n\nI 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.\n\n## **What cut of beef is best for stroganoff?**\nThe best cuts of beef for stroganoff are tender, juicy cuts such as:\n\n- Boneless rib eye – also called scotch fillet (pictured above)\n- Boneless sirloin\n- Sirloin steak tips\n- Beef tenderloin\n\nSome 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.\n\n##### Want to use stewing beef?\nMake this [Slow Cooked Stroganoff](https:\/\/www.recipetineats.com\/slow-cooker-beef-stroganoff\/) with tender fall apart chunks of beef\\!\n\nAnd now, the 2nd secret to never suffer through dry beef in stroganoff again……\n\n## **The 30 second sear**\n**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.\n\nTherefore, 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!!\\!\n\n*The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.*\n\n![How to make Beef Stroganoff](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/How-to-make-Beef-Stroganoff.jpg)\n\n## **What is stroganoff sauce made of?**\nStroganoff 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.\n\nI love the pale brown creamy colour against the deep golden brown seared beef\\!\n\n![Beef Stroganoff in a skilet, fresh off the stove](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_8-1.jpg)\n\nIf 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\\!\n\n##### **Wondering if you can freeze beef stroganoff?**\nYes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.\n\n![Close up of Beef Stroganoff in a skillet, fresh off the Tove](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_10-1.jpg)\n\n## **What to serve with beef stroganoff**\nServe it over noodles, pasta or mash – *anything* that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try [cauliflower mash](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/) for a low carb alternative\\!\n\nIf 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\\!\n\nDinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! ***– Nagi x***\n***\n## **WATCH HOW TO MAKE IT**\nSometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe\\!\n\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![Beef Stroganoff in a rustic white bowl over noodles](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_2-1-1.jpg?resize=206%2C206)\n\n## Beef Stroganoff\nAuthor:\n\nNagi\n\nPrep:\n\n15 minutes mins\n\nCook:\n\n15 minutes mins\n\nTotal:\n\n30 minutes mins\n\nMain\n\nRussian, Western\n\n4\\.92 from 523 votes\n\nServings[4](https:\/\/www.recipetineats.com\/beef-stroganoff\/) – 5 people\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/beef-stroganoff)\n\n- [4736](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.recipetineats.com%2Fbeef-stroganoff%2F&t=Beef%20Stroganoff \"Share on Facebook\")\n- 263459\n\n**RECIPE VIDEO ABOVE.** Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! **KEY STEPS**: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use [this easy Chinese method to tenderise the beef](https:\/\/www.recipetineats.com\/how-to-tenderise-beef-velveting-beef\/) (it's called \"velveting\"). It's life changing – and perfect for Stroganoff.\n\n### Ingredients\n- ▢\n  600 g \/ 1.2 lb  scotch fillet steak \/ boneless rib eye (Note 1)\n- ▢\n  2 tbsp vegetable oil , divided\n- ▢\n  1 large onion (or 2 small onions), sliced\n- ▢\n  300 g \/ 10 oz  mushrooms , sliced (not too thin)\n- ▢\n  40 g \/ 3 tbsp  butter\n- ▢\n  2 tbsp flour (Note 2)\n- ▢\n  2 cups \/ 500 ml  beef broth , preferably salt reduced\n- ▢\n  1 tbsp Dijon mustard\n- ▢\n  150 ml \/ 2\/3 cup  sour cream\n- ▢\n  Salt and pepper\n\n#### Serving:\n- ▢\n  250 – 300 g \/ 8 – 10 oz  pasta or egg noodles of choice (Note 3)\n- ▢\n  Chopped chives , for garnish (optional)\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3\/4cm \/ 1\/3″ thick. Slice into 5mm \/ 1\/5″ strips (cut long ones in half), discarding excess fat.\n- Sprinkle with a pinch of salt and pepper.\n- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.\n- Add remaining 1 tbsp oil and repeat with remaining beef.\n- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.\n- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).\n- Add flour, cook, stirring, for 1 minute.\n- Add half the broth while stirring. Once incorporated, add remaining broth.\n- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).\n- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.\n- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)\n- Serve over pasta or egg noodles, sprinkled with chives if desired.\n\n### Recipe Notes:\n**1\\. Best cut of beef for stroganoff** – use decent to good quality quick cooking cut of beef such as:\n\n- boneless rib eye (aka scotch fillet)\n- boneless sirloin, sirloin steak tips\n- beef tenderloin\n\nI don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger.\n\nPork can also be used – pork stroganoff is found in Russia too.\n\n**Tenderise ECONOMICAL BEEF –** if you do not have a good quality steak, highly recommend tenderising it using [this easy Chinese method called “velveting”](https:\/\/www.recipetineats.com\/how-to-tenderise-beef-velveting-beef\/). It’s life changing! Reader the user feedback in that recipe for validation 🙂\n\n**2\\. Flour –** any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch \/ cornflour (for Gluten free stroganoff sauce)\n\n**3\\. Serving –** I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy\\!\n\n**4\\. Sauce thickness:** You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.\n\n**5\\. Storage** – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef\\!\n\n**6\\. Nutrition** per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.\n\n### Nutrition Information:\nServing: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3\\.7mg (21%)\n\nKeywords: Beef Stroganoff, Beef Stroganoff recipe\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n\n*Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (**because* *readers love it as it is!).*\n\n### More quick dinner ideas you’ll love\\!\n- [Juicy Baked Chicken Breast](https:\/\/www.recipetineats.com\/oven-baked-chicken-breast\/)\n- [Quesadillas](https:\/\/www.recipetineats.com\/oven-baked-chicken-quesadillas\/) (Beef, Chicken or Veg)\n- [A Mushroom Sauce](https:\/\/www.recipetineats.com\/mushroom-sauce\/) for Steak, Chicken or anything\\!\n- [Beef and Rice with Veggies](https:\/\/www.recipetineats.com\/ground-beef-and-rice-recipe\/) (One Pot)\n- [Baked Chicken and Rice](https:\/\/www.recipetineats.com\/oven-baked-chicken-and-rice\/)\n## **LIFE OF DOZER**\n” Dozer! Catch the water!”\n\nAnd so he obliged. Well, attempted to. Oh so enthusiastically\\!\n\n![Dozer the golden retriever dog trying to catch pool water](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Dozer-catching-water-pool-Bowral-2018-1.jpg)\n\n[Previous Post Oven Baked Pork Chops with Potatoes](https:\/\/www.recipetineats.com\/oven-baked-pork-chops-with-potatoes\/)\n\n[Next Post Thai Chicken Satay with Peanut Sauce](https:\/\/www.recipetineats.com\/thai-chicken-satay-peanut-sauce\/)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions\n### Leave a Comment [Cancel reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#respond)\n#### 1,203 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/fdfd642670a5864b039f96e6cbc460821c8cb0322087fffdb786d8f4d9c68f29?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)chantal says\n   \n   April 1, 2026 at 7:29 am\n   \n   Maybe I’m blind but I can’t find your recipe Notes. The recipe mentions (Note 1, Note 2, Note 3 and Note 4) Where are your notes written? Been looking 3x scrolling up and down, can’t find them. Thank you\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-2001284)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/d05c96454247f43306bdda01ddf2177bdd1da963f1c70e986e6af8fa679b5965?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Donna says\n   \n   March 19, 2026 at 12:54 pm\n   \n   I’d love to know if I can use Greek yogurt as opposed to sour cream in this recipe? I know it can be used as a substitute in dressings and such, so just wondering.\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1992375)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/e6c5ace3a8ba727410433b3c0021a11e8b1eaf0a665240f0f11a137851a30704?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Toni says\n   \n   March 15, 2026 at 8:02 pm\n   \n   Followed the recipe very closely but just couldn’t seem to accept there was no Worcester sauce (I’m obviously very old and it was a standard ingredient decades ago) so I ended up adding 4 or 5 drops. The 14yo was very impressed.\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1989677)\n   - ![](https:\/\/secure.gravatar.com\/avatar\/a9d9eb284876a1edbfac8f135662b8574b0f95d324667ae9b22a250bf8ac79d9?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)BrianW says\n     \n     March 26, 2026 at 10:50 am\n     \n     ![4 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-4.svg)  \n      From memory, Worcestershire sauce usually goes in Steak Diane?\n     \n     [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1996578)\n     - ![](https:\/\/secure.gravatar.com\/avatar\/e6c5ace3a8ba727410433b3c0021a11e8b1eaf0a665240f0f11a137851a30704?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Toni says\n       \n       March 26, 2026 at 3:06 pm\n       \n       It does, too. I’m sure proper stroganoff would not have Worcestershire, but google “does stroganoff have Worcestershire sauce”… anyway, my few drops added some extra depth and it was still a hit\n       \n       [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1996697)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/ef1e248a367cc314178a001ac2eed00527dd4ac07d0b4801ba34b673536c5674?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Judy says\n   \n   March 15, 2026 at 12:37 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Great recipe. Easy to make fun to read\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1989251)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/0fbf51f84d0b428692f82bdef6da547ef48805f5932755b412f5ab210d0cc863?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Jacob](https:\/\/www.recipetineats.com\/beef-stroganoff\/) says\n   \n   March 11, 2026 at 1:03 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I loved every last bite of this delicious beef strogonaof.🤤🤤\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1986916)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/cecad962fe83d2c38d0bc5e259c04bb8c5bb854dd8925206939fc6c34347b574?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Tanalee says\n   \n   March 5, 2026 at 12:48 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I made this last night and it was really good! The directions are easy to follow. I ate it with egg noodles\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1981914)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/32aec4eee8bfae9b547fde2f5becfeacfe1f220d107d6a0320811dfc851437f1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)G Tamura says\n   \n   March 3, 2026 at 11:10 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    It’s been a few years since I made beef stroganoff. So I needed a good recipe. Came across this one. Definitely worthy of being pinned!\\!  \n    Reheated in a pan with some water to reconstitute. Worked great, then simmered until the meat was heated up.\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1980087)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/47d1ec9f8cbdf2d18830c3002c1daa194d9ebf7ab5dfd99bd59bbd13b9c41ad6?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lorelle Redshaw says\n   \n   February 9, 2026 at 12:52 am\n   \n   ![4 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-4.svg)  \n    I’ve always added 2 tablespoons paprika  \n    And tomato paste and it’s delicious. And gives it great colour. Otherwise it’s the same as Family Circle recipe 40 years ago.\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1961281)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/84983afb11bb8c91efb75c9c8d2935414adf6f8b741b8c0c7f41aacfdc23bcc8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)MiMi says\n   \n   February 7, 2026 at 10:32 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I have never had beef stroganoff before, let alone make it. It sounded good so I tried it and it was delicious\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1959620)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/b4dd532988b1a99fe88505a9e2383ed13e4341dc4230242781876eacf8852086?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Suzette Barclay](https:\/\/www.recipetineats.com\/beef-stroganoff\/#recipe) says\n    \n    January 12, 2026 at 9:19 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     What a fantastic flavorsome recipe.  \n     I tried it for dinner this evening and everyone loved it\\!  \n     I served it with brown basmati  \n     rice instead of pasta and added a handful of baby peas for that extra color to the dish.  \n     We loved it! This is by far the best beef stroganoff I’ve made. The fact that I used a much better quality cut of meat, (scotch fillet) made a huge difference to the taste, smooth and velvety.\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1927157)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/14f01db6c5491c563d7a05a68ad043de574199cfbae7520e9d884666494ab85a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Victoria Page says\n    \n    December 23, 2025 at 4:48 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Just delicious and so easy\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1908922)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/4f4eac581dad7feda7a9919a22a72bdd1d6a6d8cf970661b77360578081c04df?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Patrick says\n    \n    December 8, 2025 at 1:33 pm\n    \n    ![4 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-4.svg)  \n     Instead of beef broth I use a can of cream of mushroom and red wine for taste.\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1896569)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/573ac7e8724314c592f6abd7571017b7a9047976b63d027f54db90a2e65b3893?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Taisiya says\n    \n    December 6, 2025 at 12:38 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     So delicious and super easy to make! I didn’t use an onion\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1895309)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/4250a05ef6dd0048ebe2e69798edbb0ca5dae00e8db5e18cde864fac606cdd1f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)D says\n    \n    November 26, 2025 at 8:57 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I flambé a splash of brandy and add a teensy touch of garlic. I also velvet the beef which makes a huge difference.\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1888968)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/e9bcefdf43507418edd8a65f052c41dffc6d198e0fa8c1257ea72c52f9b0a455?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)DebM says\n    \n    November 12, 2025 at 11:59 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Forgot to rate. 5 🌟\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1878728)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/e9bcefdf43507418edd8a65f052c41dffc6d198e0fa8c1257ea72c52f9b0a455?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)DebM says\n    \n    November 12, 2025 at 11:58 am\n    \n    This stroganoff is so easy to whip up and delicious. Especially the sauce (doubled it). The whole family gobbled it up.\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1878723)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/ce93cd599cca9479ebc31aef6eb33630695749c8e4618a1e6b04c89bce01d8cf?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Adele says\n    \n    October 20, 2025 at 9:11 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Very easy to make and soooo tasty\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1861088)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/a53ecb660c6caec43cef8d5938845892f67ffec399b2c14aa607a25598972ce4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ms Josie Scrignar says\n    \n    September 29, 2025 at 6:21 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Delicious and easy to follow. Agree the searing is a must for tender strips full of flavour.\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1844736)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/8308b018b27872aca7e15595aac966de451e0bb0a1df61c1c3886ffd76618fc4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lina says\n    \n    September 29, 2025 at 1:19 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This was delicious. My “ewe, food!” kid ate every bite, mushrooms and onions included, which has never happened in all his 13 years on this planet. Well done Nagi 🫶\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1844622)\n20. ![](https:\/\/secure.gravatar.com\/avatar\/467e0d82ebade237495b393fde88ab222a3b9514f6e1fe1ecddb3f97441c43e4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Betsy Miller says\n    \n    September 12, 2025 at 11:42 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This is the best stroganoff recipe I’ve ever made! Delicious! The instructions are very well written- every step described precisely! Thank you\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/beef-stroganoff\/#comment-1832283)\n\n[Older Comments](https:\/\/www.recipetineats.com\/beef-stroganoff\/comment-page-2\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/nagi.jpg?resize=747%2C747)\n\n### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/dozer.jpeg)\n\n### Meet Dozer\nOfficial taste tester of RecipeTin Eats\\!\n\n[Meet Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/fast-meals.jpeg)](https:\/\/www.recipetineats.com\/category\/collections\/dinner-tonight\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/one-pot.jpeg)](https:\/\/www.recipetineats.com\/category\/one-pot-recipes\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/japanese-meals.jpeg)](https:\/\/japan.recipetineats.com\/)\n\n##### As Featured On\n### Never miss a recipe\\!\nSubscribe to my newsletter and receive 3 FREE ebooks\\!\n\n[Subscribe](https:\/\/www.recipetineats.com\/beef-stroganoff\/#profile-subscribe-popup)\n\n##### Recipes\n- [All Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [By Category](https:\/\/www.recipetineats.com\/categories\/)\n- [Collections](https:\/\/www.recipetineats.com\/category\/collections\/)\n\n##### About\n- [About Nagi](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n- [About Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n- [RecipeTin Meals](https:\/\/www.recipetineats.com\/recipetin-meals\/)\n\n##### Related\n- [RecipeTin Japan](https:\/\/japan.recipetineats.com\/)\n\n##### Help\n- [Contact](https:\/\/www.recipetineats.com\/contact\/)\n- [Image Use Policy](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n\n© RecipeTin Eats 2026\n\n- [Privacy Policy & Terms](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\nSite Credits\n\nMaintained by [Human Made](https:\/\/humanmade.com\/) Designed by Melissa Rose Design Developed by Once Coupled\n\nAll Rights Reserved\n\n## Subscribe to my newsletter\n![](https:\/\/www.recipetineats.com\/tachyon\/2024\/05\/Free-eCookbooks-graphic_popup-resized.jpg)\n\n### Sign up and receive 3 FREE EBOOKS\\!","attrs_readable_markdown":"*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.*\n\nNever suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!\\!\n\n![Beef Stroganoff in a rustic white bowl over noodles](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_2-1-1.jpg)\n\nIf 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:\n\n1. using the right cut; and\n2. the **30 Second Sear** ( \\<– PS I totally made up this name)\n\nThe 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.\n\nSure, you could do a [slow cooker stroganoff](https:\/\/www.recipetineats.com\/slow-cooker-beef-stroganoff\/).\n\nBut 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.**\n\n![Preparation of beef for Beef Stroganoff](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/How-to-make-Beef-Stroganoff-1.jpg)\n\nI know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.\n\nI 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.\n\n## **What cut of beef is best for stroganoff?**\nThe best cuts of beef for stroganoff are tender, juicy cuts such as:\n\n- Boneless rib eye – also called scotch fillet (pictured above)\n- Boneless sirloin\n- Sirloin steak tips\n- Beef tenderloin\n\nSome 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.\n\n##### Want to use stewing beef?\nMake this [Slow Cooked Stroganoff](https:\/\/www.recipetineats.com\/slow-cooker-beef-stroganoff\/) with tender fall apart chunks of beef\\!\n\nAnd now, the 2nd secret to never suffer through dry beef in stroganoff again……\n\n## **The 30 second sear**\n**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.\n\nTherefore, 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!!\\!\n\n*The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.*\n\n![How to make Beef Stroganoff](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/How-to-make-Beef-Stroganoff.jpg)\n\n## **What is stroganoff sauce made of?**\nStroganoff 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.\n\nI love the pale brown creamy colour against the deep golden brown seared beef\\!\n\n![Beef Stroganoff in a skilet, fresh off the stove](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_8-1.jpg)\n\nIf 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\\!\n\n##### **Wondering if you can freeze beef stroganoff?**\nYes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.\n\n![Close up of Beef Stroganoff in a skillet, fresh off the Tove](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Beef-Stroganoff_10-1.jpg)\n\n## **What to serve with beef stroganoff**\nServe it over noodles, pasta or mash – *anything* that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try [cauliflower mash](https:\/\/www.recipetineats.com\/creamy-mashed-cauliflower\/) for a low carb alternative\\!\n\nIf 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\\!\n\nDinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! ***– Nagi x***\n***\n## **WATCH HOW TO MAKE IT**\nSometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe\\!\n\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[4](https:\/\/www.recipetineats.com\/beef-stroganoff\/) – 5 people\n\nTap or hover to scale\n\n**RECIPE VIDEO ABOVE.** Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! **KEY STEPS**: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use [this easy Chinese method to tenderise the beef](https:\/\/www.recipetineats.com\/how-to-tenderise-beef-velveting-beef\/) (it's called \"velveting\"). It's life changing – and perfect for Stroganoff.\n\n- ▢\n  600 g \/ 1.2 lb  scotch fillet steak \/ boneless rib eye (Note 1)\n- ▢\n  2 tbsp vegetable oil , divided\n- ▢\n  1 large onion (or 2 small onions), sliced\n- ▢\n  300 g \/ 10 oz  mushrooms , sliced (not too thin)\n- ▢\n  40 g \/ 3 tbsp  butter\n- ▢\n  2 tbsp flour (Note 2)\n- ▢\n  2 cups \/ 500 ml  beef broth , preferably salt reduced\n- ▢\n  1 tbsp Dijon mustard\n- ▢\n  150 ml \/ 2\/3 cup  sour cream\n- ▢\n  Salt and pepper\n\n#### Serving:\n- ▢\n  250 – 300 g \/ 8 – 10 oz  pasta or egg noodles of choice (Note 3)\n- ▢\n  Chopped chives , for garnish (optional)\n\nCook ModePrevent screen from sleeping\n\n- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3\/4cm \/ 1\/3″ thick. Slice into 5mm \/ 1\/5″ strips (cut long ones in half), discarding excess fat.\n- Sprinkle with a pinch of salt and pepper.\n- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.\n- Add remaining 1 tbsp oil and repeat with remaining beef.\n- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.\n- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).\n- Add flour, cook, stirring, for 1 minute.\n- Add half the broth while stirring. Once incorporated, add remaining broth.\n- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).\n- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.\n- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)\n- Serve over pasta or egg noodles, sprinkled with chives if desired.\n\n**1\\. Best cut of beef for stroganoff** – use decent to good quality quick cooking cut of beef such as:\n\n- boneless rib eye (aka scotch fillet)\n- boneless sirloin, sirloin steak tips\n- beef tenderloin\n\nI don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger.\n\nPork can also be used – pork stroganoff is found in Russia too.\n\n**Tenderise ECONOMICAL BEEF –** if you do not have a good quality steak, highly recommend tenderising it using [this easy Chinese method called “velveting”](https:\/\/www.recipetineats.com\/how-to-tenderise-beef-velveting-beef\/). It’s life changing! Reader the user feedback in that recipe for validation 🙂\n\n**2\\. Flour –** any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch \/ cornflour (for Gluten free stroganoff sauce)\n\n**3\\. Serving –** I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy\\!\n\n**4\\. Sauce thickness:** You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.\n\n**5\\. Storage** – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef\\!\n\n**6\\. Nutrition** per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.\n\nServing: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3\\.7mg (21%)\n\nKeywords: Beef Stroganoff, Beef Stroganoff recipe\n\n*Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (**because* *readers love it as it is!).*\n\n### More quick dinner ideas you’ll love\\!\n- [Juicy Baked Chicken Breast](https:\/\/www.recipetineats.com\/oven-baked-chicken-breast\/)\n- [Quesadillas](https:\/\/www.recipetineats.com\/oven-baked-chicken-quesadillas\/) (Beef, Chicken or Veg)\n- [A Mushroom Sauce](https:\/\/www.recipetineats.com\/mushroom-sauce\/) for Steak, Chicken or anything\\!\n- [Beef and Rice with Veggies](https:\/\/www.recipetineats.com\/ground-beef-and-rice-recipe\/) (One Pot)\n- [Baked Chicken and Rice](https:\/\/www.recipetineats.com\/oven-baked-chicken-and-rice\/)\n## **LIFE OF DOZER**\n” Dozer! Catch the water!”\n\nAnd so he obliged. Well, attempted to. Oh so enthusiastically\\!\n\n![Dozer the golden retriever dog trying to catch pool water](https:\/\/www.recipetineats.com\/tachyon\/2018\/01\/Dozer-catching-water-pool-Bowral-2018-1.jpg)","meta_canonical":null}

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Boilerpipe Text	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!! 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: using the right cut; and 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 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 WATCH HOW TO MAKE IT Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe! Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 4 – 5 people Tap or hover to scale RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! KEY STEPS : Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing – and perfect for Stroganoff. ▢ 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1) ▢ 2 tbsp vegetable oil , divided ▢ 1 large onion (or 2 small onions), sliced ▢ 300 g / 10 oz mushrooms , sliced (not too thin) ▢ 40 g / 3 tbsp butter ▢ 2 tbsp flour (Note 2) ▢ 2 cups / 500 ml beef broth , preferably salt reduced ▢ 1 tbsp Dijon mustard ▢ 150 ml / 2/3 cup sour cream ▢ Salt and pepper Serving: ▢ 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3) ▢ Chopped chives , for garnish (optional) Cook Mode Prevent screen from sleeping Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat. Sprinkle with a pinch of salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!). Add flour, cook, stirring, for 1 minute. Add half the broth while stirring. Once incorporated, add remaining broth. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats). Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4) Serve over pasta or egg noodles, sprinkled with chives if desired. 1. Best cut of beef for stroganoff – use decent to good quality quick cooking cut of beef such as: boneless rib eye (aka scotch fillet) boneless sirloin, sirloin steak tips beef tenderloin I don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger. Pork can also be used – pork stroganoff is found in Russia too. Tenderise ECONOMICAL BEEF – if you do not have a good quality steak, highly recommend tenderising it using this easy Chinese method called “velveting” . It’s life changing! Reader the user feedback in that recipe for validation 🙂 2. Flour – any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce) 3. Serving – I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy! 4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef. 5. Storage – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef! 6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta. Serving: 243 g Calories: 586 cal (29%) Carbohydrates: 9 g (3%) Protein: 37 g (74%) Fat: 44 g (68%) Saturated Fat: 24 g (150%) Cholesterol: 125 mg (42%) Sodium: 449 mg (20%) Potassium: 1035 mg (30%) Fiber: 1 g (4%) Sugar: 3 g (3%) Vitamin A: 485 IU (10%) Vitamin C: 4 mg (5%) Calcium: 57 mg (6%) Iron: 3.7 mg (21%) Keywords: Beef Stroganoff, Beef Stroganoff recipe Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe ( because readers love it as it is!). More quick dinner ideas you’ll love! Juicy Baked Chicken Breast Quesadillas (Beef, Chicken or Veg) A Mushroom Sauce for Steak, Chicken or anything! Beef and Rice with Veggies (One Pot) Baked Chicken and Rice LIFE OF DOZER ” Dozer! Catch the water!” And so he obliged. Well, attempted to. Oh so enthusiastically!
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[Policy: Use of Recipes & Images](https://www.recipetineats.com/policy-use-of-recipes-images/) - [Privacy & Disclosure](https://www.recipetineats.com/nagi-recipetin-eats/privacy-disclosure/) [Home](https://www.recipetineats.com/) [Beef Recipes](https://www.recipetineats.com/category/beef-recipes/) # Beef Stroganoff [![](https://secure.gravatar.com/avatar/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http://www.recipetineats.com/about-me/) By [Nagi Maehashi](http://www.recipetineats.com/about-me/) [1,203 Comments](https://www.recipetineats.com/beef-stroganoff/#comments) Share Share - [Copy Link](https://www.recipetineats.com/beef-stroganoff/) - [E-mail](<mailto:?subject=RecipeTin Eats: Beef Stroganoff&body=https://www.recipetineats.com/beef-stroganoff/>) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.recipetineats.com/beef-stroganoff/&t=Beef%20Stroganoff) - [WhatsApp](https://api.whatsapp.com/send?text=Beef%20Stroganoff%20-%20https://www.recipetineats.com/beef-stroganoff/) Published28 Feb '19 Updated30 Jun '25 Jump to [Recipe](https://www.recipetineats.com/beef-stroganoff/#recipe) Video Dozer 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!\! ![Beef Stroganoff in a rustic white bowl over noodles](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg) ## 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](https://www.recipetineats.com/slow-cooker-beef-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. ![Preparation of beef for Beef Stroganoff](https://www.recipetineats.com/tachyon/2018/01/How-to-make-Beef-Stroganoff-1.jpg) 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](https://www.recipetineats.com/slow-cooker-beef-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. ![How to make Beef Stroganoff](https://www.recipetineats.com/tachyon/2018/01/How-to-make-Beef-Stroganoff.jpg) ## 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\! ![Beef Stroganoff in a skilet, fresh off the stove](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_8-1.jpg) 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 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. ![Close up of Beef Stroganoff in a skillet, fresh off the Tove](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_10-1.jpg) ## 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](https://www.recipetineats.com/creamy-mashed-cauliflower/) 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* * ## WATCH HOW TO MAKE IT Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe\! Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![Beef Stroganoff in a rustic white bowl over noodles](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg?resize=206%2C206) ## Beef Stroganoff Author: Nagi Prep: 15 minutes mins Cook: 15 minutes mins Total: 30 minutes mins Main Russian, Western 4\.92 from 523 votes Servings[4](https://www.recipetineats.com/beef-stroganoff/) – 5 people Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/beef-stroganoff) - [4736](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.recipetineats.com%2Fbeef-stroganoff%2F&t=Beef%20Stroganoff "Share on Facebook") - 263459 RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use [this easy Chinese method to tenderise the beef](https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/) (it's called "velveting"). It's life changing – and perfect for Stroganoff. ### Ingredients - ▢ 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1) - ▢ 2 tbsp vegetable oil , divided - ▢ 1 large onion (or 2 small onions), sliced - ▢ 300 g / 10 oz mushrooms , sliced (not too thin) - ▢ 40 g / 3 tbsp butter - ▢ 2 tbsp flour (Note 2) - ▢ 2 cups / 500 ml beef broth , preferably salt reduced - ▢ 1 tbsp Dijon mustard - ▢ 150 ml / 2/3 cup sour cream - ▢ Salt and pepper #### Serving: - ▢ 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3) - ▢ Chopped chives , for garnish (optional) Cook Mode Prevent screen from sleeping ### Instructions - Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat. - Sprinkle with a pinch of salt and pepper. - Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside. - Add remaining 1 tbsp oil and repeat with remaining beef. - Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. - Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!). - Add flour, cook, stirring, for 1 minute. - Add half the broth while stirring. Once incorporated, add remaining broth. - Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats). - Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. - Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4) - Serve over pasta or egg noodles, sprinkled with chives if desired. ### Recipe Notes: 1\. Best cut of beef for stroganoff – use decent to good quality quick cooking cut of beef such as: - boneless rib eye (aka scotch fillet) - boneless sirloin, sirloin steak tips - beef tenderloin I don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger. Pork can also be used – pork stroganoff is found in Russia too. Tenderise ECONOMICAL BEEF – if you do not have a good quality steak, highly recommend tenderising it using [this easy Chinese method called “velveting”](https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/). It’s life changing! Reader the user feedback in that recipe for validation 🙂 2\. Flour – any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce) 3\. Serving – I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy\! 4\. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef. 5\. Storage – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef\! 6\. Nutrition** per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta. ### Nutrition Information: Serving: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3\.7mg (21%) Keywords: Beef Stroganoff, Beef Stroganoff recipe Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!). ### More quick dinner ideas you’ll love\! - [Juicy Baked Chicken Breast](https://www.recipetineats.com/oven-baked-chicken-breast/) - [Quesadillas](https://www.recipetineats.com/oven-baked-chicken-quesadillas/) (Beef, Chicken or Veg) - [A Mushroom Sauce](https://www.recipetineats.com/mushroom-sauce/) for Steak, Chicken or anything\! - [Beef and Rice with Veggies](https://www.recipetineats.com/ground-beef-and-rice-recipe/) (One Pot) - [Baked Chicken and Rice](https://www.recipetineats.com/oven-baked-chicken-and-rice/) ## LIFE OF DOZER ” Dozer! Catch the water!” And so he obliged. Well, attempted to. Oh so enthusiastically\! ![Dozer the golden retriever dog trying to catch pool water](https://www.recipetineats.com/tachyon/2018/01/Dozer-catching-water-pool-Bowral-2018-1.jpg) [Previous Post Oven Baked Pork Chops with Potatoes](https://www.recipetineats.com/oven-baked-pork-chops-with-potatoes/) [Next Post Thai Chicken Satay with Peanut Sauce](https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.recipetineats.com/beef-stroganoff/#respond) #### 1,203 Comments 1. ![](https://secure.gravatar.com/avatar/fdfd642670a5864b039f96e6cbc460821c8cb0322087fffdb786d8f4d9c68f29?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)chantal says April 1, 2026 at 7:29 am Maybe I’m blind but I can’t find your recipe Notes. The recipe mentions (Note 1, Note 2, Note 3 and Note 4) Where are your notes written? Been looking 3x scrolling up and down, can’t find them. Thank you\! [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-2001284) 2. ![](https://secure.gravatar.com/avatar/d05c96454247f43306bdda01ddf2177bdd1da963f1c70e986e6af8fa679b5965?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Donna says March 19, 2026 at 12:54 pm I’d love to know if I can use Greek yogurt as opposed to sour cream in this recipe? I know it can be used as a substitute in dressings and such, so just wondering. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1992375) 3. ![](https://secure.gravatar.com/avatar/e6c5ace3a8ba727410433b3c0021a11e8b1eaf0a665240f0f11a137851a30704?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Toni says March 15, 2026 at 8:02 pm Followed the recipe very closely but just couldn’t seem to accept there was no Worcester sauce (I’m obviously very old and it was a standard ingredient decades ago) so I ended up adding 4 or 5 drops. The 14yo was very impressed. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1989677) - ![](https://secure.gravatar.com/avatar/a9d9eb284876a1edbfac8f135662b8574b0f95d324667ae9b22a250bf8ac79d9?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)BrianW says March 26, 2026 at 10:50 am ![4 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg) From memory, Worcestershire sauce usually goes in Steak Diane? [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1996578) - ![](https://secure.gravatar.com/avatar/e6c5ace3a8ba727410433b3c0021a11e8b1eaf0a665240f0f11a137851a30704?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Toni says March 26, 2026 at 3:06 pm It does, too. I’m sure proper stroganoff would not have Worcestershire, but google “does stroganoff have Worcestershire sauce”… anyway, my few drops added some extra depth and it was still a hit [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1996697) 4. ![](https://secure.gravatar.com/avatar/ef1e248a367cc314178a001ac2eed00527dd4ac07d0b4801ba34b673536c5674?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Judy says March 15, 2026 at 12:37 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Great recipe. Easy to make fun to read [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1989251) 5. ![](https://secure.gravatar.com/avatar/0fbf51f84d0b428692f82bdef6da547ef48805f5932755b412f5ab210d0cc863?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Jacob](https://www.recipetineats.com/beef-stroganoff/) says March 11, 2026 at 1:03 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I loved every last bite of this delicious beef strogonaof.🤤🤤 [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1986916) 6. ![](https://secure.gravatar.com/avatar/cecad962fe83d2c38d0bc5e259c04bb8c5bb854dd8925206939fc6c34347b574?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Tanalee says March 5, 2026 at 12:48 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this last night and it was really good! The directions are easy to follow. I ate it with egg noodles [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1981914) 7. ![](https://secure.gravatar.com/avatar/32aec4eee8bfae9b547fde2f5becfeacfe1f220d107d6a0320811dfc851437f1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)G Tamura says March 3, 2026 at 11:10 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) It’s been a few years since I made beef stroganoff. So I needed a good recipe. Came across this one. Definitely worthy of being pinned!\! Reheated in a pan with some water to reconstitute. Worked great, then simmered until the meat was heated up. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1980087) 8. ![](https://secure.gravatar.com/avatar/47d1ec9f8cbdf2d18830c3002c1daa194d9ebf7ab5dfd99bd59bbd13b9c41ad6?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lorelle Redshaw says February 9, 2026 at 12:52 am ![4 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg) I’ve always added 2 tablespoons paprika And tomato paste and it’s delicious. And gives it great colour. Otherwise it’s the same as Family Circle recipe 40 years ago. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1961281) 9. ![](https://secure.gravatar.com/avatar/84983afb11bb8c91efb75c9c8d2935414adf6f8b741b8c0c7f41aacfdc23bcc8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)MiMi says February 7, 2026 at 10:32 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I have never had beef stroganoff before, let alone make it. It sounded good so I tried it and it was delicious\! [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1959620) 10. ![](https://secure.gravatar.com/avatar/b4dd532988b1a99fe88505a9e2383ed13e4341dc4230242781876eacf8852086?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Suzette Barclay](https://www.recipetineats.com/beef-stroganoff/#recipe) says January 12, 2026 at 9:19 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) What a fantastic flavorsome recipe. I tried it for dinner this evening and everyone loved it\! I served it with brown basmati rice instead of pasta and added a handful of baby peas for that extra color to the dish. We loved it! This is by far the best beef stroganoff I’ve made. The fact that I used a much better quality cut of meat, (scotch fillet) made a huge difference to the taste, smooth and velvety. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1927157) 11. ![](https://secure.gravatar.com/avatar/14f01db6c5491c563d7a05a68ad043de574199cfbae7520e9d884666494ab85a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Victoria Page says December 23, 2025 at 4:48 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Just delicious and so easy [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1908922) 12. ![](https://secure.gravatar.com/avatar/4f4eac581dad7feda7a9919a22a72bdd1d6a6d8cf970661b77360578081c04df?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Patrick says December 8, 2025 at 1:33 pm ![4 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg) Instead of beef broth I use a can of cream of mushroom and red wine for taste. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1896569) 13. ![](https://secure.gravatar.com/avatar/573ac7e8724314c592f6abd7571017b7a9047976b63d027f54db90a2e65b3893?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Taisiya says December 6, 2025 at 12:38 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) So delicious and super easy to make! I didn’t use an onion [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1895309) 14. ![](https://secure.gravatar.com/avatar/4250a05ef6dd0048ebe2e69798edbb0ca5dae00e8db5e18cde864fac606cdd1f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)D says November 26, 2025 at 8:57 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I flambé a splash of brandy and add a teensy touch of garlic. I also velvet the beef which makes a huge difference. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1888968) 15. ![](https://secure.gravatar.com/avatar/e9bcefdf43507418edd8a65f052c41dffc6d198e0fa8c1257ea72c52f9b0a455?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)DebM says November 12, 2025 at 11:59 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Forgot to rate. 5 🌟 [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1878728) 16. ![](https://secure.gravatar.com/avatar/e9bcefdf43507418edd8a65f052c41dffc6d198e0fa8c1257ea72c52f9b0a455?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)DebM says November 12, 2025 at 11:58 am This stroganoff is so easy to whip up and delicious. Especially the sauce (doubled it). The whole family gobbled it up. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1878723) 17. ![](https://secure.gravatar.com/avatar/ce93cd599cca9479ebc31aef6eb33630695749c8e4618a1e6b04c89bce01d8cf?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Adele says October 20, 2025 at 9:11 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Very easy to make and soooo tasty\! [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1861088) 18. ![](https://secure.gravatar.com/avatar/a53ecb660c6caec43cef8d5938845892f67ffec399b2c14aa607a25598972ce4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ms Josie Scrignar says September 29, 2025 at 6:21 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Delicious and easy to follow. Agree the searing is a must for tender strips full of flavour. [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1844736) 19. ![](https://secure.gravatar.com/avatar/8308b018b27872aca7e15595aac966de451e0bb0a1df61c1c3886ffd76618fc4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lina says September 29, 2025 at 1:19 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This was delicious. My “ewe, food!” kid ate every bite, mushrooms and onions included, which has never happened in all his 13 years on this planet. Well done Nagi 🫶 [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1844622) 20. ![](https://secure.gravatar.com/avatar/467e0d82ebade237495b393fde88ab222a3b9514f6e1fe1ecddb3f97441c43e4?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Betsy Miller says September 12, 2025 at 11:42 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is the best stroganoff recipe I’ve ever made! Delicious! The instructions are very well written- every step described precisely! Thank you\! [Reply](https://www.recipetineats.com/beef-stroganoff/#comment-1832283) [Older Comments](https://www.recipetineats.com/beef-stroganoff/comment-page-2/#comments) ## Primary Sidebar ![](https://www.recipetineats.com/tachyon/2018/12/nagi.jpg?resize=747%2C747) ### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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Readable Markdown	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!\! ![Beef Stroganoff in a rustic white bowl over noodles](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg) 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](https://www.recipetineats.com/slow-cooker-beef-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. ![Preparation of beef for Beef Stroganoff](https://www.recipetineats.com/tachyon/2018/01/How-to-make-Beef-Stroganoff-1.jpg) 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](https://www.recipetineats.com/slow-cooker-beef-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. ![How to make Beef Stroganoff](https://www.recipetineats.com/tachyon/2018/01/How-to-make-Beef-Stroganoff.jpg) ## 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\! ![Beef Stroganoff in a skilet, fresh off the stove](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_8-1.jpg) 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 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. ![Close up of Beef Stroganoff in a skillet, fresh off the Tove](https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_10-1.jpg) ## 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](https://www.recipetineats.com/creamy-mashed-cauliflower/) 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* * ## WATCH HOW TO MAKE IT Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe\! Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[4](https://www.recipetineats.com/beef-stroganoff/) – 5 people Tap or hover to scale RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use [this easy Chinese method to tenderise the beef](https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/) (it's called "velveting"). It's life changing – and perfect for Stroganoff. - ▢ 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1) - ▢ 2 tbsp vegetable oil , divided - ▢ 1 large onion (or 2 small onions), sliced - ▢ 300 g / 10 oz mushrooms , sliced (not too thin) - ▢ 40 g / 3 tbsp butter - ▢ 2 tbsp flour (Note 2) - ▢ 2 cups / 500 ml beef broth , preferably salt reduced - ▢ 1 tbsp Dijon mustard - ▢ 150 ml / 2/3 cup sour cream - ▢ Salt and pepper #### Serving: - ▢ 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3) - ▢ Chopped chives , for garnish (optional) Cook ModePrevent screen from sleeping - Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat. - Sprinkle with a pinch of salt and pepper. - Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside. - Add remaining 1 tbsp oil and repeat with remaining beef. - Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. - Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!). - Add flour, cook, stirring, for 1 minute. - Add half the broth while stirring. Once incorporated, add remaining broth. - Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats). - Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. - Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4) - Serve over pasta or egg noodles, sprinkled with chives if desired. 1\. Best cut of beef for stroganoff – use decent to good quality quick cooking cut of beef such as: - boneless rib eye (aka scotch fillet) - boneless sirloin, sirloin steak tips - beef tenderloin I don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger. Pork can also be used – pork stroganoff is found in Russia too. Tenderise ECONOMICAL BEEF – if you do not have a good quality steak, highly recommend tenderising it using [this easy Chinese method called “velveting”](https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/). It’s life changing! Reader the user feedback in that recipe for validation 🙂 2\. Flour – any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce) 3\. Serving – I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy\! 4\. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef. 5\. Storage – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef\! 6\. Nutrition** per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta. Serving: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3\.7mg (21%) Keywords: Beef Stroganoff, Beef Stroganoff recipe Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!). ### More quick dinner ideas you’ll love\! - [Juicy Baked Chicken Breast](https://www.recipetineats.com/oven-baked-chicken-breast/) - [Quesadillas](https://www.recipetineats.com/oven-baked-chicken-quesadillas/) (Beef, Chicken or Veg) - [A Mushroom Sauce](https://www.recipetineats.com/mushroom-sauce/) for Steak, Chicken or anything\! - [Beef and Rice with Veggies](https://www.recipetineats.com/ground-beef-and-rice-recipe/) (One Pot) - [Baked Chicken and Rice](https://www.recipetineats.com/oven-baked-chicken-and-rice/) ## LIFE OF DOZER ” Dozer! Catch the water!” And so he obliged. Well, attempted to. Oh so enthusiastically\! ![Dozer the golden retriever dog trying to catch pool water](https://www.recipetineats.com/tachyon/2018/01/Dozer-catching-water-pool-Bowral-2018-1.jpg)
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