Description
A classic and creamy Beef Stroganoff recipe featuring tender sirloin steak cooked with mushrooms, onions, and a rich sour cream sauce, served over egg noodles. This comforting dish comes together in about 40 minutes and makes a perfect hearty meal for four.
Ingredients
Beef and Seasoning
- 1½ pounds sirloin steak (or ribeye), cut into ½-inch thick strips or 1-inch cubes
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour (divided)
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion, diced
- 8 ounces mushrooms (sliced, white or cremini)
- 1 clove garlic, minced
Sauce Ingredients
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
Serving
- Egg noodles (or pasta) or mashed potatoes for serving
Instructions
- Prepare the Beef: Pat the sirloin steak dry with paper towels. Cut it into ½-inch thick strips or 1-inch cubes to ensure even cooking.
- Season and Flour the Beef: Season the beef with seasoned salt and black pepper. Toss the pieces with 1 tablespoon of all-purpose flour, then shake off any excess flour to avoid clumping while cooking.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the beef for about 1 minute on each side until lightly browned. Remove the beef and set aside on a plate.
- Sauté Onions and Mushrooms: Reduce the heat to medium. Add 2 tablespoons of salted butter to the same pan, then add the diced onion. Cook until softened, about 4-5 minutes. Add the sliced mushrooms and minced garlic, cooking for an additional 4 minutes until tender.
- Add Flour to Make the Roux: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for one minute to eliminate the raw flour taste and thicken the sauce.
- Make the Sauce: Gradually stir in 14.5 ounces of beef broth, 2 teaspoons Worcestershire sauce, ½ tablespoon Dijon mustard, and ½ teaspoon dried thyme leaves. Bring the mixture to a boil, then reduce heat and let simmer uncovered for 5 minutes to thicken the sauce.
- Combine Beef and Sauce: Return the browned beef and any accumulated juices from the plate to the pot. Cook for an additional 2 minutes until the beef is heated through.
- Finish with Sour Cream: Remove the skillet from the heat and stir in ½ cup sour cream until blended. Adjust seasoning with additional salt and pepper to taste.
- Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes. Garnish with chopped parsley if desired and serve immediately.
Notes
- You can substitute ribeye or another tender cut of beef as desired.
- For a gluten-free option, use gluten-free flour or cornstarch as a thickener and ensure Worcestershire sauce is gluten-free.
- Allow the beef to brown in batches to avoid steaming and ensure a nice crust.
- Do not boil after adding sour cream to prevent curdling; stir it in off the heat.
- Leftovers keep well refrigerated for 2-3 days and can also be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
