Description
This classic Beef Stroganoff recipe features tender strips of top sirloin seared to perfection and simmered in a creamy mushroom sauce enriched with onions, garlic, and a touch of mustard and Worcestershire sauce. Served best over egg noodles, this comforting dish is perfect for a hearty family meal.
Ingredients
Scale
Beef
- 1 lb top sirloin steak (thinly sliced into strips)
- 2 Tbsp olive oil
Sauce and Vegetables
- 2 Tbsp unsalted butter
- 1/2 medium onion (finely chopped)
- 1/2 lb brown mushrooms (thickly sliced)
- 1 garlic clove (minced)
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish and Serving
- 1 Tbsp green onion or parsley (to garnish)
- 8–12 oz egg noodles (optional, to serve)
Instructions
- Prepare and Sear Beef: Place a large deep pan or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once the oil is very hot, add the thinly sliced beef strips in a single layer. Cook for 1 minute per side without stirring until the beef is just browned and no longer red. To avoid overcrowding, sear the beef in two batches. Remove the cooked beef to a plate and cover to keep warm.
- Sauté Vegetables: Add 2 tablespoons of unsalted butter to the same pan along with the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until the liquid evaporates and the onions and mushrooms become soft and lightly browned.
- Add Garlic and Flour: Stir in the minced garlic and sauté for about 1 minute until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the mixture and cook for another minute while stirring constantly to avoid lumps.
- Add Broth and Cream: Pour in 1 cup of beef broth, scraping up any browned bits from the bottom of the pan. Then add 3/4 cup of heavy whipping cream and simmer for 1 to 2 minutes until the sauce thickens slightly.
- Temper and Add Sour Cream: In a small bowl, mix a few tablespoons of the hot sauce with 1/4 cup sour cream to temper it, preventing curdling. Gradually stir this mixture back into the pan while stirring constantly.
- Season and Combine: Stir in 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Let the sauce simmer until creamy. Return the cooked beef along with any juices back to the pan and heat through just until warmed.
- Serve: Serve the beef stroganoff garnished with chopped green onions or parsley. For a traditional meal, offer it over cooked egg noodles.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Be careful not to overcrowd the pan when searing the beef, as this can cause steaming rather than browning.
- Tempering the sour cream is essential to prevent curdling when added to the hot sauce.
- Feel free to substitute sour cream with Greek yogurt for a slightly tangier flavor and reduced fat.
- If preferred, use fresh parsley for garnish to add a fresh herbal note.
- Egg noodles are optional but traditional and complement the creamy texture well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Keywords: Beef Stroganoff, creamy beef recipe, mushroom sauce, quick dinner, classic Russian dish, stroganoff with beef, dinner with egg noodles
