Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked in a creamy mushroom and onion sauce, enriched with sour cream and aromatic seasonings. Perfectly served over soft egg noodles, it’s a comforting and satisfying dish ready in just 30 minutes.
Ingredients
Scale
Beef
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
Sauces and Seasonings
- 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
- 1 tablespoon chopped green onion or parsley, for garnish
Serving
- 8-12 ounces egg noodles, cooked
Instructions
- Brown the Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the beef strips in a single layer and cook for about 1 minute per side until browned. Avoid overcrowding by working in batches. Remove the cooked beef and set aside.
- Sauté Vegetables: Add butter to the same pan, then the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until softened and lightly browned. Add the minced garlic and cook for 1 more minute until fragrant.
- Create the Sauce Base: Sprinkle the flour over the vegetables and cook while stirring constantly for 1 minute. Pour in the beef broth while scraping the bottom of the pan to loosen browned bits. Add the heavy whipping cream and simmer gently for 1 to 2 minutes until the sauce thickens slightly.
- Incorporate Sour Cream: Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then slowly add the tempered sour cream into the pan, stirring constantly to combine.
- Season the Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue to simmer the sauce until it becomes creamy and well blended.
- Finish and Serve: Return the browned beef to the pan and heat through thoroughly. Serve immediately over cooked egg noodles and garnish with chopped green onion or parsley.
Notes
- Use top sirloin steak for tender, flavorful meat that cooks quickly.
- Tempering the sour cream prevents it from curdling when added to the hot sauce.
- Cooking beef in batches avoids overcrowding, ensuring even browning.
- Brown mushrooms add depth to the sauce; cremini mushrooms can be used as a substitute.
- This dish is best served fresh but can be refrigerated for up to 2 days.
