Description
A creamy and comforting Beef Stroganoff that’s surprisingly easy to make, delivering rich flavors in no time.
Ingredients
- 1 lb top sirloin steak, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy 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 chopped green onion or parsley for garnish
- 8–12 oz egg noodles, cooked (optional)
Instructions
- Heat a large skillet over medium-high. Add the olive oil and let it get hot.
- Add the sliced steak in a single layer. Sear for about 1 minute per side, just until browned.
- Transfer the beef to a plate and keep warm.
- Add the butter to the same skillet. Stir in the onion and mushrooms. Cook for 6–8 minutes until soft and lightly browned.
- Add the garlic and cook for 1 minute. Sprinkle in the flour and stir for another minute.
- Pour in the beef broth, scraping up any browned bits. Stir in the heavy cream and simmer for 1–2 minutes.
- Temper the sour cream with a few spoonfuls of the warm sauce, then add it back into the skillet.
- Add Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until creamy.
- Return the beef and juices to the skillet. Warm through without boiling.
- Serve over cooked egg noodles and garnish with green onion or parsley.
Notes
For a lighter version, swap heavy cream with half-and-half. You can also make it vegetarian by using mushrooms or a meat substitute.