Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked in a creamy mushroom and sour cream sauce, perfectly seasoned with Worcestershire sauce and Dijon mustard. Ready in just 30 minutes, this comforting dish is great served over egg noodles or rice for a hearty, satisfying meal.
Ingredients
Beef and Sauce
- 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
- 1 Tbsp green onion or parsley (to garnish)
Optional
- 8-12 oz egg noodles (to serve)
Instructions
- Cook Beef: Place a large deep pan or Dutch oven over medium-high heat. Add 2 Tbsp olive oil and heat until very hot. Add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red inside. Sear the beef in two batches to avoid overcrowding. Remove cooked beef to a plate and cover to keep warm.
- Sauté Vegetables: Add 2 Tbsp unsalted butter to the pan, then add chopped onions and sliced mushrooms. Sauté for 6-8 minutes until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
- Add Garlic and Flour: Stir in the minced garlic and sauté for 1 minute until fragrant. Then sprinkle 1 Tbsp all-purpose flour over the mixture and sauté another minute, stirring constantly to cook out the raw flour taste.
- Add Liquids: Pour in 1 cup beef broth, scraping the bottom of the pan to release any browned bits. Add 3/4 cup heavy whipping cream and simmer for 1-2 minutes until the sauce slightly thickens.
- Temper Sour Cream: Stir a few tablespoons of the hot sauce into 1/4 cup sour cream to temper it, preventing curdling. Then add the tempered sour cream back into the pan while stirring constantly.
- Season and Combine: Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper (adjust seasoning to taste). Continue simmering until the sauce is creamy. Return the cooked beef along with any accumulated juices to the pan and heat through just until warmed.
- Serve: Garnish with chopped green onion or parsley. Serve hot over cooked egg noodles or your choice of side.
Notes
- Sear the beef in batches to avoid overcrowding the pan, which helps achieve a good brown crust.
- Tempering the sour cream by mixing it with some hot sauce before adding prevents it from curdling.
- Use fresh mushrooms for best flavor and texture; brown mushrooms or cremini work well.
- Leftover stroganoff stores well in the fridge for up to 3 days and reheats gently on the stovetop.
- For a lighter version, substitute sour cream and heavy cream with Greek yogurt, but add it off the heat to avoid curdling.
