Description
This Beef Stroganoff recipe offers a rich and creamy dish featuring tender sirloin steak and mushrooms cooked in a savory sauce, perfect for a comforting weeknight meal served over egg noodles or mashed potatoes.
Ingredients
Scale
Beef
- 1½ pounds sirloin steak (or ribeye)
- 3 tablespoons all-purpose flour (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons salted butter
Vegetables
- 1 small onion (diced)
- 8 ounces mushrooms (sliced, white or cremini)
- 1 clove garlic (minced)
Sauce
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
To Serve
- Egg noodles (or mashed potatoes)
Instructions
- Prepare the Beef: Pat the steak dry with a paper towel and cut into ½-inch thick strips or 1-inch cubes for even cooking and tenderness.
- Season and Flour the Beef: Season the beef with seasoned salt and black pepper, then toss with 1 tablespoon of flour, shaking off any excess to ensure a light coating for browning.
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until just lightly browned, then transfer to a plate and set aside to retain juices.
- Sauté Onions and Mushrooms: Reduce heat to medium. Add butter and diced onion to the pan and cook until the onion softens, about 4-5 minutes. Add sliced mushrooms and minced garlic, cooking until softened, about 4 more minutes.
- Add Flour to Vegetables: Sprinkle remaining 2 tablespoons of flour over the mushroom mixture and cook for one minute to remove raw flour taste and help thicken the sauce.
- Add Liquids and Seasonings: Stir in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme leaves. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 5 minutes to thicken and develop flavor.
- Combine Beef and Sauce: Return the browned beef along with any collected juices on the plate back to the skillet. Cook for an additional 2 minutes until beef is heated through and flavors meld.
- Finish with Sour Cream: Remove the skillet from heat and stir in sour cream carefully to create a creamy sauce. Adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon the stroganoff over cooked egg noodles or mashed potatoes. Optionally garnish with fresh parsley for color and added freshness.
Notes
- This recipe is ideal for a quick, hearty weeknight dinner that combines tender beef with creamy mushroom sauce.
- Use either egg noodles or mashed potatoes as a base to serve according to your preference.
- Be careful not to overcook the beef to maintain tenderness.
- Sour cream is added off the heat to avoid curdling and keep the sauce smooth.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 453 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 148 mg
