Description
Classic Beef Stroganoff is a rich and creamy dish featuring tender strips of top sirloin steak sautéed with mushrooms and onions, simmered in a velvety sauce made from beef broth, heavy cream, sour cream, and a blend of savory seasonings. Served over egg noodles and garnished with fresh greens, this comforting meal comes together in just 30 minutes, perfect for a hearty weeknight dinner.
Ingredients
Scale
Beef and Sauce
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish and Serving
- 1 tablespoon chopped green onion or parsley, for garnish
- 8-12 ounces egg noodles, cooked
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the sliced beef strips in a single layer, cooking each side for about 1 minute until browned. Work in batches to prevent overcrowding, then remove the beef and set it aside.
- Sauté Vegetables: In the same pan, add butter, finely chopped onion, and thickly sliced mushrooms. Sauté for 6 to 8 minutes until the vegetables are softened and lightly browned. Add minced garlic and cook for an additional minute.
- Make Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute while stirring constantly to remove the raw flour taste. Pour in the beef broth, scraping up any browned bits from the bottom of the pan to incorporate extra flavor. Stir in the heavy whipping cream and simmer for 1 to 2 minutes until the sauce begins to thicken slightly.
- Temper Sour Cream: To avoid curdling, stir a few tablespoons of the hot sauce into the sour cream to temper it. Then, add the tempered sour cream back into the pan, stirring constantly to combine.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue to simmer the sauce gently until it becomes creamy and well blended.
- Add Beef and Serve: Return the browned beef strips to the pan and heat through in the sauce. Serve the beef stroganoff immediately over cooked egg noodles, garnished with chopped green onion or parsley for a fresh finish.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Do not overcrowd the pan when searing beef; otherwise, it will steam rather than brown.
- If sour cream curdles, it means it was added too quickly or to a sauce that was too hot—always temper first.
- Feel free to substitute the egg noodles with wide pasta or rice for variation.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream sauce.
