Beef Stroganoff
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(3)
Ingredients
5
- 1 1/2 lbs top sirloin steak, sliced into 1/4-inch-thick strips
- Kosher salt and pepper, for seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 12 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream, or plain Greek yogurt, at room temperature
- Kosher salt and black pepper to taste
- Freshly chopped chives, for garnish
- 8 oz cooked egg noodles, for serving (can serve with rice or mashed potatoes)
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Preparation
Step 1
Season the steak strips with salt and pepper.
Step 2
In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the steak strips to the pan, in a single layer. Cook for 1 minute, do not stir. Use tongs to flip the steak strips and cook for 1 more minute. Transfer to a plate. If the beef strips won’t fit in an even layer, cook in 2 batches.
Step 3
Turn the heat to medium and add the butter. When the butter is melted, add the onion and mushrooms. Cook until tender and mushrooms are browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Step 4
Stir in the flour and cook for 1 minute.
Step 5
Add the broth, Worcestershire sauce, and Dijon mustard. Stir until combined. Bring to a boil and then reduce to simmer. Stir in the sour cream.
Step 6
Add the beef to the pan and stir until well coated in the sauce. Let simmer for 2 to 3 minutes. Season with salt and pepper, to taste.
Step 7
Garnish with fresh chives. Serve over egg noodles. You can also serve with rice or mashed potatoes.
Step 8
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Chef's notes
Make sure you start with juicy, tender cuts of beef for the best results. I recommend using top sirloin steak. Boneless rib eye or beef tenderloin are also good options.
To clean mushrooms, use a slightly damp towel to gently clean them off, rather than washing them.
Ensure the sour cream is at room temperature so it whisks right into the sauce. You can also substitute with plain Greek yogurt.
