Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked to perfection and served in a creamy mushroom sauce infused with garlic, Worcestershire sauce, and Dijon mustard. Paired with egg noodles, this comforting dish comes together in just 30 minutes, making it an easy and satisfying meal for any night of the week.
Ingredients
Scale
Beef
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
Sauce
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Garnish & Serve
- 1 tablespoon chopped green onion or parsley
- 8-12 ounces egg noodles, cooked
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add beef strips in a single layer and cook for 1 minute per side, or until browned. Work in batches to avoid overcrowding. Remove beef and set aside.
- Sauté Vegetables: Add butter, chopped onion, and sliced mushrooms to the same pan. Sauté for 6-8 minutes until the vegetables soften and develop a light brown color. Add minced garlic and cook for an additional 1 minute, stirring to prevent burning.
- Make Sauce: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly to avoid lumps. Slowly pour in the beef broth while scraping the bottom of the pan to release any browned bits. Add the heavy cream and allow the mixture to simmer for 1-2 minutes until the sauce thickens slightly.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the warm sauce into the sour cream to gently raise its temperature. Then, add the tempered sour cream back into the pan while stirring constantly to incorporate smoothly.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue simmering the sauce gently until it becomes creamy and well combined.
- Add Beef and Serve: Return the seared beef strips to the pan, heating through in the sauce. Serve the beef stroganoff immediately over hot cooked egg noodles and garnish with chopped green onions or parsley for a fresh touch.
Notes
- For an even richer sauce, use crème fraîche instead of sour cream.
- Be careful not to overcrowd the pan when searing the beef to ensure a proper sear.
- The dish can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend and serving with gluten-free noodles.
- Leftovers keep well in the fridge for up to 2 days and can be gently reheated on the stovetop.
- Add a splash of white wine before adding the beef broth for extra depth of flavor.
