Description
This classic Beef Stroganoff recipe features tender strips of sirloin steak cooked to perfection and smothered in a creamy, savory mushroom sauce. Ready in just 30 minutes, it’s a comforting and satisfying meal perfect for a family dinner, served over warm egg noodles and garnished with fresh green onions or parsley.
Ingredients
Scale
Beef
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
Sauce
- 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 & 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 thinly sliced beef strips in a single layer and cook for about 1 minute per side, or until nicely browned. Work in batches to avoid overcrowding, then remove beef from the pan and set aside.
- Sauté Vegetables: Add butter to the same pan, then add finely chopped onion and thickly sliced brown mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Make Sauce: Sprinkle the all-purpose flour evenly over the sautéed vegetables and cook for 1 minute, stirring constantly to remove the raw flour taste. Pour in the beef broth gradually, scraping up any browned bits stuck to the base of the pan to incorporate maximum flavor. Stir in the heavy whipping cream and allow the sauce to simmer for 1-2 minutes until it thickens slightly.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the hot sauce into the sour cream to gently warm it, then slowly add the tempered sour cream back into the pan while stirring vigorously.
- Finish Sauce: Add Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue simmering until the sauce becomes creamy and well combined, adjusting seasoning as needed.
- Add Beef and Serve: Return the browned beef strips to the pan and heat through for a couple of minutes. Serve the flavorful beef stroganoff immediately over cooked egg noodles and garnish with chopped green onion or parsley for a fresh finish.
Notes
- Use thinly sliced sirloin steak for quick cooking and tender results.
- Cooking the beef in batches prevents steaming and ensures a good sear.
- Tempering the sour cream is essential to avoid curdling in the hot sauce.
- Serve immediately for the best texture; leftovers may thicken and need gentle reheating with added broth or cream.
- Egg noodles provide the classic pairing, but mashed potatoes or rice can be used as alternatives.
