Description
A quick and creamy Beef Stroganoff recipe that combines tender beef strips with sautéed mushrooms and a rich sauce, perfect for impressing dinner guests.
Ingredients
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 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
- 1 tablespoon chopped green onion or parsley, for garnish
- 8-12 ounces egg noodles, cooked
Instructions
- 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 until browned.
- Remove beef from the pan and set aside.
- In the same pan, add butter, onion, and mushrooms. Sauté for 6-8 minutes until softened.
- Add minced garlic and sauté for 1 minute more.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pan.
- Add the heavy cream and simmer for 1-2 minutes until slightly thickened.
- Stir a few tablespoons of the sauce into the sour cream to temper it, then add back to the pan.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until the sauce is creamy.
- Return the beef to the pan and heat through.
- Serve over egg noodles, topped with chopped green onion or parsley.
Notes
Avoid overcrowding the pan when cooking the beef to ensure proper browning.