Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked in a creamy mushroom sauce, seasoned with Worcestershire and Dijon mustard, and served over egg noodles. Ready in just 30 minutes, it’s a comforting and hearty dish perfect for weeknight dinners.
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
To Serve
- 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 beef strips in a single layer and cook for 1 minute per side, or until browned. Work in batches to avoid overcrowding. Remove beef and set aside.
- Sauté Vegetables: Add butter, onion, and mushrooms to the pan. Sauté for 6-8 minutes, or until softened and lightly browned. Add garlic and sauté for 1 minute more.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps. Pour in beef broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and simmer for 1-2 minutes, or until the sauce is slightly thickened.
- Temper Sour Cream: Stir a few tablespoons of the hot sauce into the sour cream to bring it closer to temperature and prevent curdling. Then add the tempered sour cream to the pan, stirring constantly to combine smoothly.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Simmer gently until the sauce is creamy and well combined.
- Add Beef and Serve: Return the seared beef strips to the pan and heat through for a couple of minutes without overcooking. Serve immediately over cooked egg noodles and garnish with chopped green onion or parsley.
Notes
- Slice the beef thinly against the grain to ensure tenderness.
- Work in batches when searing beef to prevent steaming and to achieve a good browning.
- Tempering the sour cream prevents it from curdling when added to the hot sauce.
- Use fresh mushrooms for best flavor; canned mushrooms are not recommended.
- Adjust seasoning at the end according to taste.
- Egg noodles are traditional, but you can substitute with rice or mashed potatoes if preferred.
