Best Beef For Stroganoff


There are many factors to consider when you want to cook the best beef for stroganoff. To get you started and save you time, I’ve created this article on where to find the freshest beef for stroganoff, how to prepare and cook it, and how to choose an ingredient that won’t let you down…


Originating in Russia in the mid-19th century, beef stroganoff has continued to be a family favourite. With its succulent meat and delicious sauce rich to the point of being irresistible, the popularity is justified. When you get the recipe right, you can expect everyone to be licking their plates, shortly followed by a food coma.

This meal is quick to prepare and cook, and is also great for leftovers as it will hold in the fridge for three to four days.

What is the sauce made of?

The sauce is a wonderful combination of sour cream, mustard and beef stock, thickened with cornflour. There are many variations – some with Worcestershire, some with soy sauce – we like to add a bit of tomato paste to give a richer, punchier flavour.

Let’s talk beef. What’s the best cut for a good stroganoff?

A common issue is knowing what cut of beef is best to create a scrumptious stroganoff. Get it right and you’ll have a delicate dish, but get it wrong and you’ll be biting into chunky, dry cuts of beef.

The best cuts of beef to use for stroganoff are:

Scotch fillet (aka boneless rib eye)

As the most tender of steaks, you’ll want to splurge on this one. The boneless ribeye will create a succulent beef stroganoff with the marbling making it flavoursome. The fat content is what keeps this beef mouthwatering and will result in high levels of tenderness.

Sirloin (aka Porterhouse or New York strip)

Sirloin is a great all-rounder cut that is tender and tasty. It’s quite lean though, so keep an eye on it during cooking – overcooking this beef could give your stroganoff a bit more chew.

Rump steak

Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. This option will prove to be one of the most affordable for your stroganoff. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them.

Round Steak

If you’re on a budget you can get away with using a round steak. This cut is the most affordable, but can be chewy and fibrous if not prepared correctly. The round steak is great if you are in a rush and need something to cook, fast. However, if you take this option, we recommend slow cooking as this will turn the meat tender and give your meal a nice taste.

Overall, we recommend high quality beef is best so head to your local butcher for advice and selection of high quality products.

Cooking tips

  • When slicing your beef thinly, freeze it for 15 minutes first to make it easier to slice.
  • Searing the beef first coats it in flavoursome crunchy bits and add to the flavour of the sauce.
  • When searing, ensure the pan isn’t overcrowded – this creates too much moisture, which will steam the beef instead of searing it.
  • A heavy based pan should be your pan of choice – and avoid the non-stick variety.

Now that you know all of the important details, it is time to get cooking.

Try out this classic beef stroganoff dish that will prove to be a crowd favourite.


  • 750g of beef steak, cut into thin strips
  • Oil of choice for searing
  • 3 tbsp of butter
  • 1 large onion
  • 1 garlic clove, crushed
  • 300g of sliced mushrooms
  • 1 tbsp of Dijon mustard
  • 1 1/2 cups of beef liquid stock
  • 3 tbsp of tomato paste
  • 2 tsp of cornflour
  • 300ml of sour cream


Step 1

Sear the meat in a hot pan for 30 seconds and put to the side.

Step 2

Turn the heat down to medium-high, melt the butter and saute the onions and garlic for approximately one minute. Then add in the mushrooms and cook until they are golden brown. Make sure you scrape the pan to get all of the crispy and golden bits off for added flavour.

Step 3

Sprinkle the cornflower over the mushroom mixture, add the tomato paste and mustard. Stir here and let cook for one minute.

Step 4

Slowly add the beef stock into the pan, stirring constantly. Bring the mixture to the boil and return the beef to the pan. Add the sour cream and stir until combined. Cook for two minutes or until the beef is warmed.

Step 5

Season to taste and serve over pasta or rice.

Classic Beef Stroganoff

Classic Beef Stroganoff

Watch Video

  • Prep20 Min
  • Total38 Min
  • Servings6

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scrat… More +


  • 1 1/2pounds beef sirloin steak, 1/2 inch thick
  • 8ounces fresh mushrooms, sliced (2 1/2 cups)
  • 2medium onions, thinly sliced
  • 1garlic clove, finely chopped
  • 1/4cup butter
  • 1 1/2cups Progresso™ beef flavored broth (from 32-ounce carton)
  • 1/2teaspoon salt
  • 1teaspoon Worcestershire sauce
  • 1/4cup Gold Medal™ all-purpose flour
  • 1 1/2cups sour cream
  • 3cups hot cooked egg noodles


  • 1Cut beef across grain into about 1 1/2×1/2-inch strips.
  • 2Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • 3Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • 4Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Tips from the Betty Crocker Kitchens

  • tip 1It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
  • tip 2A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, anchovies, and vinegar).
  • tip 3The sirloin steak is easier to slice if it’s partially frozen. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner.
  • tip 4Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.
  • tip 5White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead.


435 Calories, 23 g Total Fat, 28 g Protein, 31 g Total Carbohydrate


Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won’t believe it’s a 30 minute meal!

Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won’t believe it’s a 30 minute meal!

Beef stroganoff with sliced mushrooms on egg noodles stirred with a wooden spoon, parsley in background

Why should beef stroganoff come from a box, when it is so quick and easy to make from scratch? With so much thick, creamy sauce and savory beef, no one can deny that beef stroganoff is the ultimate comfort food. Even the picky, mushroom haters in the house will be coming back for seconds!

We know and love this recipe with egg noodles, however beef stroganoff was traditionally served with potatoes, and across the world has also been known to pair with rice. We’re particularly fond of the egg noodles, but with so many possible varieties, there’s something for everyone!


We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.


You are welcome to experiment with various types of mushrooms in this recipe! White Button mushrooms are more mild in flavor, and would work well in beef stroganoff. Crimini are more flavorful, but can be used interchangeably with white button mushrooms. Portobello mushrooms are much richer in flavor, but could work well here as well. Fun fact: Crimini mushrooms are simply young, small Portobellos!


The secret to making the best beef stroganoff is the cut and quality of meat used. Look for a cut with a nice amount of marbled fat throughout. Boneless ribeye and beef tenderloin are two great cuts of meat if you want to experiment with something other than beef sirloin steak. 

Ground beef lovers? To replace steak with ground beef, simply heat in a skillet until cooked through, then drain excess fat. 


Not everyone loves egg noodles, and that’s OK! Your favorite type of pasta, mashed potatoes or rice would work well. Looking for a healthier option? Try zucchini noodles or mashed cauliflower.

Beef stroganoff served over egg noodles on a white plate


Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single serving portions in the microwave in 30-second increments until warmed through. 



Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won’t believe it’s a 30 minute meal!

Prep Time10 MINUTES

Cook Time20 MINUTES

Total Time30 MINUTES


  • 1 tablespoon olive oil
  • 2 pounds beef sirloin steak sliced into thin strips
  • 1/4 cup all-purpose flour
  • 1 pound egg noodles
  • 1 medium white onion sliced
  • 8 ounces sliced mushrooms
  • 1/4 cup salted butter
  • 3 cups beef broth
  • 2 tablespoons worcestershire sauce
  • 1 cup sour cream
  • 1 tablespoon dijon mustard
  • salt and pepper to taste


  • Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
  • Cook egg noodles according to package directions. Drain well.
  • Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
  • Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.


Beef stroganoff can be served over egg noodles, mashed potatoes, or rice. 

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