Description
This Old Fashioned Beef Stroganoff recipe features tender strips of beef sirloin cooked in a creamy mushroom and onion sauce, flavored with Worcestershire sauce and Dijon mustard, and served over tender egg noodles for a comforting, classic dinner.
Ingredients
Beef and Coating
- 2 pounds beef sirloin steak, sliced into thin strips
- ¼ cup all-purpose flour
Vegetables and Aromatics
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
Liquids and Sauces
- 1 tablespoon olive oil
- ¼ cup salted butter
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
Others
- 1 pound egg noodles
- Salt and pepper, to taste
Instructions
- Cook the noodles: Cook egg noodles according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Coat the beef: Toss the thinly sliced beef sirloin strips with the all-purpose flour until each strip is evenly coated, which will help thicken the sauce later.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the coated beef strips and cook them until nicely browned on all sides. Remove the beef from the skillet and set aside to prevent overcooking.
- Sauté vegetables: In the same skillet, melt the salted butter. Add the sliced onion and mushrooms, cooking until they become soft and golden brown, about 5 to 7 minutes. This adds rich flavor to the dish.
- Deglaze and simmer: Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the skillet to incorporate all the flavors. Bring this mixture to a gentle simmer.
- Combine beef and sauce: Return the browned beef strips to the skillet. Lower the heat and allow the mixture to simmer uncovered for 10 to 15 minutes, so the sauce thickens and the flavors meld together.
- Add finishing touches: Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy. Season with salt and pepper to your liking. Cook on low heat for another 3 to 5 minutes, making sure everything is heated through but not boiling, to prevent curdling.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired, and serve immediately for a hearty, classic meal.
Notes
- Use sirloin or another tender cut of beef for best results.
- Do not boil the stroganoff after adding sour cream to avoid curdling.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Fresh parsley garnish adds color and a mild herbal note.
- Ensure noodles are drained well to prevent watery sauce.
