Description
This classic Beef Stroganoff recipe features tender sirloin steak sautéed with mushrooms and onions in a creamy, tangy sauce, perfectly served over egg noodles. A comforting dish that combines rich flavors and simple ingredients, ready in just 50 minutes for a satisfying family meal.
Ingredients
Beef
- 1½ pounds sirloin steak (or ribeye), cut into ½-inch thick strips or 1-inch cubes
- 3 tablespoons all-purpose flour (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced (white or cremini)
- 1 clove garlic, minced
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
To Serve
- Egg noodles (or mashed potatoes as an alternative)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the beef: Pat the sirloin steak dry using a paper towel and cut it into ½-inch thick strips or 1-inch cubes to ensure even cooking.
- Season and coat the beef: Season the beef pieces with seasoned salt and black pepper. Then toss them with 1 tablespoon of flour, shaking off any excess to help with browning.
- Brown the beef: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in small batches and sear each side for about 1 minute until lightly browned. Transfer browned beef to a plate and set aside.
- Sauté vegetables: Reduce the heat to medium and add 2 tablespoons of salted butter to the same pan. Add diced onion and cook until softened, about 4-5 minutes. Then add sliced mushrooms and minced garlic, cooking for an additional 4 minutes until tender.
- Make the roux: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook, stirring, for 1 minute to remove the raw flour taste and thicken the sauce later.
- Add liquids and seasonings: Pour in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 5 minutes to develop flavor and thicken slightly.
- Combine beef and sauce: Return the browned beef and any accumulated juices from the plate back into the skillet. Cook together for 2 more minutes to reheat the beef and meld flavors.
- Finish with sour cream: Remove the skillet from heat and gently stir in ½ cup sour cream until creamy and smooth. Adjust seasoning with extra salt and pepper as needed.
- Serve: Spoon the stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley if desired and serve immediately.
Notes
- For best results, use sirloin or ribeye for tender, juicy beef.
- Don’t overcook the beef during browning to keep it tender.
- Sour cream should be added off the heat to prevent curdling.
- If preferred, substitute egg noodles with mashed potatoes or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.