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.

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.

Quality is essential here, so we recommend heading to your local butcher for advice and high quality products.

What cuts of beef to use

Boneless Ribeye

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.

Boneless Sirloin Steak Tips

Regularly referred to as the porterhouse steak, this cut is tender and tasty. Be sure to ask for the ‘sirloin steak tips’ and not your regular sirloin as these will work best in your stroganoff. Keep an eye on this one during your cooking, as overcooking will lead to some seriously tough steak.

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.

Cooking the beef

Thinly cut your choice of meat into strips (you might want to flatten the whole steak before doing this step) and sear for 30 seconds over a high heat before you begin. This step will coat your beef in flavoursome crunchy bits and add to the flavour of the sauce. To achieve this, a heavy based pan should be your pan of choice and avoid the non-stick variety. When searing, you’ll also want to ensure the pan doesn’t get too overcrowded and create too much moisture, which will steam the beef instead of searing it.

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.


Peter Augustus Craft Butcher in Brisbane


Peter Augustus craft butcher in Brisbane


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