What Beef For Stroganoff is a Russian-style meat dish that your friends and family is sure to love. This amazing recipe combines simple ingredients for an easy dish that’s perfect for company or for-the-family weeknight meals. My favorite meal is beef stroganoff. It’s one of the easiest meals to make and it tastes wonderful. What’s this have to do with SEO though? Well, read on…
Make this easy Beef Stroganoff recipe with tender strips of beef and mushrooms, then finish with sour cream for the best Stroganoff sauce. Then serve over noodles for comfort food supreme.
Oh, Beef Stroganoff—the ultimate comfort food! To make it, we sauté tender strips of beef and mushrooms in butter, then swirl with sour cream to make a creamy sauce, and serve over noodles, rice, or fries.
It will put a smile on everyone’s face.
The Best Beef for Stroganoff
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version, you can use ground beef instead of beef strips.
It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
Origins of Beef Stroganoff
According to Food Timeline, Beef Stroganoff may have first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family.
The dish became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII.
What Goes in Stroganoff Sauce?
Some versions of stroganoff use mustard, stock, and a little sour cream. Our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. If you want, you can substitute (full fat) yogurt for sour cream and leave out the mushrooms entirely.
How to Store and Reheat Beef Stroganoff
Refrigerate leftover beef stroganoff, tightly covered, for 3 to 4 days. Reheat in the microwave or on the stovetop over medium heat until it’s heated through and the beef reaches 165°F. The sour cream may separate a bit as it reheats and make the texture different, but it will still taste good.
If you want to make this dish ahead of time, wait until you’re reheating it to add the sour cream.
We do not recommend freezing this recipe unless you do it without the sour cream. Thaw and add the sour cream when reheating, just before serving.
Keep Stroganoff Sauce from Curdling
- Start with room temperature sour cream.
- Temper the sour cream by adding a few teaspoons of the hot liquid from the pan — one tablespoon at a time — before adding the sour cream to the pan.
- Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
- Don’t simmer or boil the sauce once the sour cream has been added.
PREP TIME10 mins
COOK TIME20 mins
FREEZER TIME FOR BEEF20 mins
TOTAL TIME50 mins
It helps to cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first.
If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle.
- 5 tablespoons butter, divided
- Salt to taste
- Freshly ground black pepper to taste
- 1 pound top sirloin or tenderloin, cut thinly into 1-inch by 2 1/2-inch strips
- 1/3 cup chopped shallots or onions
- 8 ounces cremini mushrooms, sliced
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dry tarragon or 2 teaspoons chopped fresh tarragon
- 1 cup sour cream (full fat), at room temperature
- Brown the strips of beef in butter:Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches.While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
- Sauté the shallots:In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
- Sauté the mushrooms, then season:In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes.While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
- Add the sour cream, beef, and shallots:Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not).Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots.Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.
- Serve:Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)
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 you if you can freeze beef stroganoff?
Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.
What to serve with beef stroganoff
Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!!
Beef Stroganoff Recipe (VIDEO)
Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!
We love one pot beef dinners like our filet mignon, beef stir fry, or beef stew. If you haven’t tried beef stroganoff, you are in for a treat!
Beef Stroganoff Recipe
There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
What is the Best Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for best results. A poor quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:
- Top Sirloin (be sure it says “TOP sirloin”)
- Boneless Ribeye steak
- Beef Tenderloin
- Filet Mignon tips
- If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.
What is Stroganoff Sauce Made of?
Although this recipe calls for a high quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
How to Serve Beef Stroganoff:
Beef stroganoff is packed with flavor from it’s creamy mushroom sauce so pair it with simple grains or starches that won’t compete with the sauce, such as:
- Egg noodles, lightly buttered (our favorite!)
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
Who Invented Beef Stroganoff?
Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.