Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked to perfection and served in a rich, creamy mushroom and onion sauce. It’s a comforting dish that comes together quickly on the stovetop, making it perfect for a satisfying weeknight dinner. The sauce is enhanced with sour cream, Worcestershire sauce, and Dijon mustard, served over tender egg noodles and garnished with fresh herbs for a burst of flavor.
Ingredients
Scale
Beef
- 1 lb top sirloin steak, thinly sliced into strips
Sauce and Vegetables
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 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 Serve
- 1 tablespoon chopped green onion or parsley, for garnish
- 8-12 ounces egg noodles, cooked according to package instructions
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the thinly sliced beef strips in a single layer and cook for 1 minute on each side, until nicely browned. Work in batches if necessary to avoid overcrowding. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pan, add butter, chopped onion, and sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Make Sauce: Sprinkle flour evenly over the sautéed vegetables and cook for 1 minute, stirring constantly to avoid lumps. Gradually pour in the beef broth while scraping up any browned bits from the bottom of the pan to incorporate flavor. Add heavy whipping cream and simmer the mixture for 1-2 minutes until the sauce begins to thicken slightly.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the hot sauce into the sour cream to gently warm it. Then slowly add the tempered sour cream back into the pan, stirring constantly to blend smoothly into the sauce.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue simmering until the sauce is creamy and well combined.
- Add Beef and Serve: Return the seared beef strips to the pan and heat through for another couple of minutes. Serve the Stroganoff hot over cooked egg noodles. Garnish with chopped green onion or parsley for a fresh finish.
Notes
- Slice the beef very thinly against the grain to ensure tenderness.
- Cooking the mushrooms and onions until browned enhances the depth of flavor.
- Tempering the sour cream with warm sauce prevents it from curdling.
- You can substitute sour cream with Greek yogurt for a lighter option but add it off heat to avoid curdling.
- Serve immediately over freshly cooked egg noodles for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
