Beef Stroganoff
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.95 out of 5 stars
(605)
Ingredients
4 servings
- 1½ pounds sirloin steak (or ribeye)
- 3 tablespoons all-purpose flour (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion (diced)
- 8 ounces mushrooms (sliced, white or cremini)
- 1 clove garlic (minced)
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
- egg noodles (pasta, or mashed potatoes for serving)
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Preparation
Step 1
Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
Step 2
Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
Step 3
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
Step 4
Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
Step 5
Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
Step 6
Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
Step 7
Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
Step 8
Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.
Step 9
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