The best beef stroganoff

    40 min

    This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup! Try it and you'll taste the difference. Serve with mash or pasta.

    83 people made this

    Serves: 4 

    • 500g beef sirloin steak
    • 2 tablespoons plain flour
    • 2 tablespoons vegetable oil
    • 2 tablespoons soured cream
    • 1 tablespoon tomato puree
    • Salt and black ground pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Pound steak with kitchen mallet first. Then slice it into thin strips across the grain, about 1/2 cm thick.
    2. Toss the strips if beef in flour.
    3. Heat the vegetable oil in a large frying pan. Brown the steak strips in the hot oil for 3 - 5 minutes. Add tomato puree, soured cream, salt and pepper. You might want to add a little water or stock if it's still too thick.
    4. Cover and cook over low heat for 20-25 minutes, depending on your meat cut and quality. (Some cuts of meat might require up to 1 hr cooking to become tender).

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    Reviews in English (2)


    Yeah I'm no fan of canned mushroom soup either but this recipe had to be saved. Do yourself a favour tweak it and at least saute a chopped onion, definitely add a cup of beef stock, consider Parmesan, mustard, sauted garlic, mushrooms, worstershire, more sour cream and maybe some milk to the finished product or else it will be tasteless and dry.  -  06 Mar 2014


    This recipe gets four stars for its ease and simplicity. We enjoyed it, but as stated in the recipe, it is very basic. We found petite Sirloin fillets that were already thin enough so no pounding required. I would definitely add the onions next time around for flavor and perhaps some mushrooms. The recipe states to add 1 Table Spoon of Water if it is too thick, I had to add at five over the course of the cook time so be prepared for that. Overall this is an extremely easy recipe that delivers a basic Stroganoff. Thank you!  -  24 Feb 2018  (Review from Allrecipes US | Canada)