Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked with mushrooms and onions in a creamy sauce made rich with sour cream and heavy cream. Served over egg noodles, it is a comforting and hearty meal perfect for a quick weeknight dinner or a special family gathering.
Ingredients
Scale
Beef and Seasonings
- 1 lb top sirloin steak, thinly sliced into strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
Sauce Ingredients
- 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
Garnish and Serving
- 1 tablespoon chopped green onion or parsley, for garnish
- 8-12 ounces egg noodles, cooked
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add beef strips in a single layer and cook for 1 minute per side until browned. Do this in batches to avoid overcrowding. Remove beef from pan and set aside.
- Sauté Vegetables: Add butter to the same pan. Then add chopped onion and sliced mushrooms. Sauté for 6-8 minutes until the vegetables are softened and lightly browned. Add minced garlic and cook for 1 more minute to release its aroma.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps. Pour in the beef broth while scraping the bottom of the pan to loosen browned bits. Add heavy cream and simmer the sauce for 1-2 minutes until it begins to thicken slightly.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the warm sauce into the sour cream to temper it. Then stir this tempered sour cream mixture back into the pan constantly to combine smoothly.
- Finish Sauce: Stir in Worcestershire sauce and Dijon mustard along with salt and black pepper. Let the sauce simmer gently until it becomes creamy and flavorful.
- Add Beef and Serve: Return the seared beef strips to the pan. Heat through briefly without overcooking the beef. Serve the stroganoff immediately over cooked egg noodles, garnished with chopped green onion or parsley.
Notes
- Use a large pan or Dutch oven for even cooking and to accommodate all ingredients comfortably.
- Be careful not to overcrowd the pan when searing beef to ensure proper browning.
- Tempering the sour cream is essential to prevent it from curdling in the hot sauce.
- This dish pairs excellently with egg noodles, but mashed potatoes or rice can be alternatives.
- For a lighter version, you can substitute sour cream with Greek yogurt, but add it at the end off heat.
