Description
A quick and comforting beef stroganoff that’s creamy, hearty, and perfect for any occasion.
Ingredients
- 1 lb top sirloin steak, thinly sliced into strips
- 2 Tbsp oil
- 2 Tbsp unsalted butter
- 1/2 cup finely chopped onion
- 1/2 lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 1 Tbsp 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
- 1 Tbsp green onion or parsley, for garnish
- 8-12 oz egg noodles (optional)
Instructions
- Thinly slice the top sirloin steak into strips and set it aside.
- Chop the onion and slice the brown mushrooms.
- Heat a large deep pan or Dutch oven on medium-high and add the oil.
- Once the pan is hot, sear the beef strips for about one minute per side.
- Remove the beef and keep it warm.
- Add the butter, onion, and mushrooms to the pan, then sauté for 6-8 minutes until softened.
- Toss in the minced garlic and sauté for one more minute.
- Add the flour and stir constantly for one minute.
- Pour in the beef broth, scraping the bits off the bottom of the pan.
- Add the heavy cream and allow to simmer for 1-2 minutes until thickened.
- Temper the sour cream with a few tablespoons of the hot mixture before adding it back to the pan.
- Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper and let simmer until creamy.
- Return the beef to the sauce and heat everything through for about two minutes.
- Serve over egg noodles and garnish with green onions or parsley.
Notes
Ensure to sear the beef properly for optimal flavor. This dish can be made in advance and refrigerated, but avoid reheating in the microwave to prevent curdling.