How to Make Beef Stroganoff with London Broil: A Step-by-Step Guide

Beef stroganoff is a rich creamy comfort food classic that typically calls for tender chunks of beef simmered in a savory mushroom gravy. While many recipes use sirloin or filet mignon an budget-friendly alternative is London broil. The lean, flavorful cut results in a satisfying beef stroganoff without breaking the bank.

In this comprehensive guide, I’ll outline how to make foolproof beef stroganoff using London broil. With a few simple tricks for preparation and cooking, you can transform this affordable cut into fork-tender morsels bathed in delicious gravy. Let’s get started!

Why Use London Broil for Beef Stroganoff?

Here are some of the benefits of using London broil rather than pricier cuts

  • Cost effective – Significantly cheaper per pound than filet, ribeye, etc. Easy way to save money.

  • Lean and tender – When sliced properly, yields tender morsels that soak up the sauce.

  • Rich beefy flavor – Ideal for braising in the flavorful gravy.

  • Easy to find – Sold at most grocery stores and butcher shops.

  • Versatile preparation – Can grill, broil, braise, or pan sear.

Tips for Preparing London Broil

Follow these tips to maximize tenderness when using London broil for stroganoff:

  • Purchase 1.5 lbs for 4 servings. Look for even thickness and marbling.

  • Trim any excess fat or silver skin before cooking for better texture.

  • Slice very thin against the grain when raw for the most tender results.

  • Pound slices to an even 1/4″ thickness before cooking if uneven.

  • Marinate for 1-2 hours in oil, vinegar, garlic, and herbs for extra flavor.

Step-by-Step Cooking Instructions

  1. Season the meat: Rub slices all over with salt, pepper, garlic powder, paprika, and flour.

  2. Quickly sear in batches in hot oil 1-2 minutes per side just until browned. Don’t overcook.

  3. Cook aromatics: Sauté onions and mushrooms in the same pan until tender and golden.

  4. Simmer in sauce: Return meat and juices to pan. Add broth, wine, and seasonings. Simmer 15 minutes.

  5. Finish with dairy: Stir in yogurt, sour cream, or heavy cream. Cook just until warmed through.

  6. Serve over noodles: Spoon stroganoff over buttered egg noodles. Garnish with parsley.

Handy Tips for Success

  • Use a combination of butter and oil for best flavor when searing.

  • Slice meat against the grain for shorter muscle fibers and maximum tenderness.

  • Resist overcooking the meat when searing or it will become tough. Just lightly brown.

  • Let meat rest 5 minutes after cooking for juices to reabsorb before slicing.

  • Add flour to cooked meat to thicken sauce. A roux isn’t necessary.

  • Sour cream or Greek yogurt provide ideal creamy tang without being too heavy.

Common Questions

What if my London broil is uneven?

Pound any thicker portions with a mallet so slices cook evenly.

Can I use pre-sliced London broil?

Yes, but slicing it yourself results in optimal thickness.

Should I marinate the meat first?

Marinating 1-2 hours adds great flavor, but it’s not mandatory.

What sides go well with it?

Buttered noodles, mashed potatoes, rice, roasted veggies, dinner rolls.

Can I prepare it in a slow cooker?

Yes, combine all ingredients and cook on low 6-8 hours until meat is very tender.

Can I make it ahead of time?

Sure! Refrigerate up to 3 days. Reheat gently on the stovetop or in the microwave.

Sample Recipe for Beef Stroganoff with London Broil


  • 1.5 lbs London broil, sliced thin
  • 2 tbsp oil
  • 1 onion, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1/2 cup sour cream
  • Egg noodles


1.Season London broil slices with salt, pepper, garlic powder. Sear briefly in hot oil just until browned. Set aside.

  1. Sauté onion and mushrooms until tender. Add garlic and cook 1 minute more.

  2. Return meat and juices to pan. Sprinkle with flour and stir.

  3. Add broth and wine. Simmer 15 minutes until reduced slightly.

  4. Remove from heat and stir in sour cream.

  5. Serve over hot buttered egg noodles.

Enjoy Restaurant-Quality Stroganoff for Less

With a few simple tricks, inexpensive London broil can be transformed into a satisfying stroganoff that’s just as delicious as versions made from premium cuts. Preparing the meat properly and avoiding overcooking are key to success. In no time, you can be enjoying tender beef blanketed in creamy gravy without breaking the bank. Give this budget-friendly stroganoff a try soon!

Classic Marinated London Broil Recipe


What is the most tender cut of beef for beef 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.

How do you cook London broil so it’s not tough?

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Can London broil be used for beef stew?

When it comes to making stew, a top round London Broil is the best cut to use. This cut comes from the rear leg of the cow and is known for its toughness. However, when simmered for an extended period in a stew, it becomes tender and flavorful. So, opt for a top round London Broil for the best stewing results.

What is London broil cut good for?

You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

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