Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak in a creamy mushroom sauce served over egg noodles. With a rich blend of sautéed onions, mushrooms, garlic, and a perfectly balanced sauce of beef broth, heavy cream, and sour cream, this hearty and comforting dish is perfect for a satisfying weeknight meal ready in just 30 minutes.
Ingredients
Scale
Beef and Sauce
- 1 lb top sirloin steak, thinly sliced into strips
- 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
- 1 tablespoon chopped green onion or parsley, for garnish
To Serve
- 8-12 ounces egg noodles, cooked
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the beef strips in a single layer and cook for about 1 minute on each side until browned. Work in batches to avoid overcrowding. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pan, add butter, chopped onion, and sliced mushrooms. Sauté for 6-8 minutes until the vegetables are softened and lightly browned. Add minced garlic and sauté for an additional 1 minute to release its aroma.
- Make Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while scraping up any browned bits from the bottom of the pan. Add the heavy whipping cream and simmer for 1-2 minutes until the sauce slightly thickens.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the warm sauce into the sour cream to temper it. Then slowly add the tempered sour cream back into the pan, stirring constantly to combine smoothly.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Let the sauce simmer gently until creamy and well blended.
- Add Beef and Serve: Return the cooked beef strips to the pan and heat through for a couple of minutes. Serve the beef stroganoff immediately over cooked egg noodles, garnished with chopped green onion or parsley.
Notes
- It’s important not to overcrowd the pan when searing the beef to ensure proper browning.
- Tempering the sour cream prevents it from curdling in the hot sauce.
- You can substitute egg noodles with wide pasta or mashed potatoes for variation.
- Use fresh mushrooms for the best flavor; canned mushrooms will change the texture and taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
