Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked in a creamy mushroom sauce, perfectly served over egg noodles. With a rich blend of sour cream, beef broth, and fragrant seasonings, this comforting dish comes together quickly on the stovetop, making it an ideal weeknight meal.
Ingredients
Beef Stroganoff
- 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 according to package instructions
Instructions
- Brown the 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 per side until browned. Work in batches to avoid overcrowding the pan. Remove the 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 the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Make the Sauce Base: Sprinkle the flour over the vegetables and cook for 1 minute while stirring to eliminate the raw flour taste. Gradually pour in the beef broth while scraping up any browned bits at the bottom of the pan. Stir in the heavy cream and let the mixture simmer for 1-2 minutes until it slightly thickens.
- Temper and Add Sour Cream: To prevent curdling, stir a few tablespoons of the hot sauce into the sour cream first. Then, slowly add this tempered sour cream into the pan, stirring steadily to fully combine.
- Season the Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Let the sauce simmer gently until it becomes creamy and well blended.
- Combine and Serve: Return the browned beef strips to the pan and heat through for a few minutes. Serve the stroganoff immediately over cooked egg noodles, garnished with chopped green onion or parsley.
Notes
- To avoid overcooking the beef, cook it quickly in batches and do not overcrowd the pan.
- Tempering the sour cream by mixing it with warm sauce before adding prevents it from curdling.
- Use fresh parsley or green onion as garnish for added color and freshness.
- For a lighter version, you can substitute sour cream and heavy cream with Greek yogurt but add it off the heat to prevent curdling.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
