This is 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 is an easy, 30-minute recipe. The stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavored with onions and has mushrooms in it. It’s one of my favorite recipes from my childhood.

I love the pale brown creamy color against the deep golden brown seared beef.

Don’t skip the 30-second sear. Thin strips of beef overcook in a flash, but forgoing the sear would be a blasphemy. Searing the steak adds flavor 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!

Beef Stroganoff


1.5 pounds scotch fillet steak/boneless rib eye — good quality cut steak makes all the difference.

2 tablespoons vegetable oil, divided

2 tablespoons flour

1 large onion (or 2 small onions), sliced.

16 ounces mushrooms, sliced (not too thin)

3 tablespoons butter

2 cups beef broth 

2/3 cup Daisy sour cream.

2 small cans of Campbell’s cream of mushroom

1 small can of Campbell’s cream of chicken. Note: do not use fat free!

2 tablespoons Worcestershire sauce to taste. Salt and pepper


14-16 ounces rotini pasta, egg noodles mashed potatoes 
Chopped chives for garnish (optional)


Use your fist (or rolling pin or mallet) to flatten the steaks to about ¾ cm/1/3-inch thick. Slice into 5 mm/1/5-inch strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet and 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 tablespoon 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 flavor).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and cream of mushroom and cream of chicken soup. 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 to 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.

Serve over pasta or egg noodles, sprinkled with chives if desired.

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