Description
This classic Beef Stroganoff recipe features tender, thinly sliced steak cooked in a rich, creamy sauce made with mushrooms, onions, garlic, and Dijon mustard. Perfectly balanced with sour cream and a hint of thyme, it’s a comforting dish served over egg noodles, mashed potatoes, or rice. Ready in just 34 minutes, this meal is an effortless way to bring hearty, delicious flavors to your table.
Ingredients
Main Ingredients
- ⅓ cup full fat sour cream (or full fat plain Greek yogurt)
- 2 tablespoons olive oil
- 1 pound thinly sliced steak (top sirloin, boneless ribeye or filet mignon)
- salt and black pepper (to taste)
- 2 tablespoons unsalted butter
- 1 medium yellow onion (thinly sliced)
- 16 ounces cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 ¾ cups low sodium beef broth (one 14.5 ounce can)
- 2 teaspoons Dijon mustard
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
For Serving
- Cooked egg noodles, pasta, mashed potatoes or rice
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare sour cream: Place the sour cream or Greek yogurt in a medium bowl and set aside to come to room temperature while you prepare the rest of the recipe. This helps prevent curdling when added to the hot sauce.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat until hot. Add steak strips in a single layer (cook in batches if needed). Season with salt and pepper. Let the steak sear undisturbed for 1-2 minutes on the first side, then flip and cook another 1-2 minutes. Remove the steak and loosely cover to keep warm.
- Sauté onions and mushrooms: Add butter to the skillet. Once melted, add the sliced onion and cook, stirring often, for 2 minutes. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until softened and browned. Season with salt and pepper to taste.
- Create the sauce: Stir in minced garlic and flour, cooking and stirring for 30 seconds to remove raw flour taste. Gradually pour in beef broth, Dijon mustard, and thyme. Remove 3-4 tablespoons of the hot broth and whisk it into the sour cream to temper it, then set aside.
- Simmer the sauce: Bring the mixture in the pan to a simmer and cook for 2-3 minutes until thickened, stirring frequently and scraping any browned bits from the bottom.
- Combine steak and sauce: Return the cooked steak to the skillet and cook for about 1 minute until heated through.
- Finish with sour cream: Remove the pan from heat and gently stir in the tempered sour cream mixture. Adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the beef stroganoff over cooked egg noodles, mashed potatoes, or rice. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Room temperature sour cream helps prevent curdling in the sauce.
- Using thinly sliced steak allows for quick searing and tender results.
- Tempering the sour cream by mixing it with hot broth before adding prevents curdling.
- You can substitute Greek yogurt for sour cream for a similar creamy texture.
- Serve over your choice of egg noodles, mashed potatoes, or rice depending on preference.
- Fresh thyme can be used instead of dried for a brighter flavor.
- Make sure not to overcrowd the pan when searing the steak to get a good brown crust.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian/American
