Description
A cozy and fast one pot beef stroganoff recipe that delivers restaurant vibes using simple pantry ingredients.
Ingredients
- 1 1/2 pounds beef sirloin steak, thinly sliced into strips
- Salt and ground black pepper to taste
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream, room temperature
- 1 teaspoon Dijon mustard (optional)
- 12 ounces cooked medium egg noodles
- Fresh parsley, chopped for garnish
Instructions
- Cut the steak into 1/3 inch thick slices against the grain. Season with salt and pepper to taste.
- In a large skillet, melt the butter over medium-high heat. Add the beef in batches, searing each side for 20 to 30 seconds. Remove the steak and set aside.
- In the same skillet, cook the onions until soft, about 3 to 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Add the mushrooms and sauté until golden, about 5 to 7 minutes.
- Sprinkle flour into the skillet and cook for 1 minute, stirring constantly. Slowly add the beef broth, cooking and stirring until thickened.
- Reduce heat to low, add Worcestershire sauce, sour cream, and mustard, stir gently, and cook for 4 to 5 minutes until smooth.
- Return the seared steak to the skillet and heat for 1 minute.
- Serve over egg noodles or rice, garnish with parsley.
Notes
Avoid overcooking the steak for tender results and ensure the sour cream is at room temperature to prevent curdling.