Description
Classic Beef Stroganoff featuring tender strips of top sirloin steak sautéed in a rich and creamy mushroom sauce made with beef broth, heavy cream, sour cream, and aromatic seasonings, served over egg noodles for a comforting and satisfying meal.
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak, thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
To Serve:
- 1 Tbsp green onion or parsley, to garnish
- 8-12 oz egg noodles, optional, to serve
Instructions
- Sear the Beef: Place a large deep pan or Dutch oven over medium-high heat and add 2 Tbsp olive oil. Once the oil is very hot, add the thinly sliced beef strips in a single layer and cook for 1 minute per side without stirring until just browned and no longer red. Sear the beef in two batches to avoid overcrowding. Remove the beef to a plate and cover to keep warm.
- Sauté Vegetables: In the same pan, add 2 Tbsp unsalted butter, the chopped onion, and sliced mushrooms. Sauté for 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
- Add Garlic and Flour: Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle 1 Tbsp flour over the mixture and sauté while stirring constantly for another minute to cook the flour.
- Deglaze and Simmer Sauce: Pour in 1 cup beef broth, scraping the bottom of the pan to loosen browned bits. Stir in 3/4 cup heavy whipping cream and simmer for 1 to 2 minutes until the sauce slightly thickens.
- Temper and Add Sour Cream: Stir a few tablespoons of the hot sauce into 1/4 cup sour cream to temper it, preventing curdling, then add this mixture back into the pan stirring constantly.
- Season the Sauce: Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper or to taste. Continue simmering until the sauce is creamy and well combined.
- Combine Beef and Heat Through: Return the seared beef along with any accumulated juices to the pan. Bring just to a simmer until the beef is heated through but not overcooked.
- Serve: Serve the Beef Stroganoff hot, garnished with chopped green onions or parsley, over cooked egg noodles if desired.
Notes
- For best results, use tender cuts like Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.
- Slice the beef thinly against the grain to ensure tenderness.
- Tempering the sour cream by mixing it with some hot sauce before adding prevents curdling.
- Do not overcrowd the pan while searing the beef to get a good brown crust.
- Egg noodles are optional but traditional as a base for serving.
