Description
A quick and comforting classic beef stroganoff made with tender sirloin steak, mushrooms, and a creamy sour cream sauce, perfect for serving over egg noodles.
Ingredients
- 1 1/2 pounds sirloin or ribeye steak
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion, diced
- 8 ounces white or cremini mushrooms, sliced
- 1 minced garlic clove
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
- 1/2 cup sour cream
- Egg noodles, pasta, or mashed potatoes, for serving
Instructions
- Pat the steak dry, then slice it into 1/2-inch strips or 1-inch cubes.
- Season the beef generously with seasoned salt and pepper, then toss with 1 tablespoon of flour, shaking off any excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Working in batches, brown the beef for about 1 minute per side until lightly colored. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. Add butter and the diced onion to the pan, cooking until the onion softens, approximately 4-5 minutes.
- Introduce the sliced mushrooms and minced garlic to the skillet, continuing to cook until they are tender, about 4 minutes.
- Whisk in the remaining 2 tablespoons of flour, stirring for one minute.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a simmer and cook until the sauce thickens.
- Return the seared beef to the skillet, ensuring it warms through in the sauce.
- Remove from heat and gently stir in the sour cream until well combined. Avoid boiling after adding sour cream to prevent curdling.
- Serve the beef stroganoff immediately over hot egg noodles, pasta, or mashed potatoes.
Notes
- Avoid boiling the sauce after adding sour cream to prevent curdling.
- This recipe serves about 4 people.
- For best results, use fresh mushrooms and high-quality beef broth.