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
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.