Description
A creamy and savory Classic Beef Stroganoff that’s easy to make and perfect for a comforting meal.
Ingredients
- 1.5 lbs trimmed ribeye or prime sirloin steak
- Vegetable oil
- Salt & pepper
- 16 oz. button or baby bella mushrooms, sliced
- 2 medium onions, sliced
- 1/4 cup butter
- 1/4 cup flour
- 3-4 cups beef broth
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream
- Cooked egg noodles
Instructions
- Slice the steak into thin bite-sized strips and season with salt and pepper.
- Heat a large skillet over high heat with vegetable oil.
- Sear the steak in small batches for about a minute per batch.
- Remove the seared steak from the skillet and set aside.
- Reduce heat to medium-high, add mushrooms, and sauté until tender.
- Remove the mushrooms from the skillet and set aside.
- Add butter and onions, season with salt and pepper, and sauté for about 5 minutes until translucent.
- Sprinkle flour over onions, cook and stir for another 5 minutes.
- Pour in about 2 cups of broth, whisking continuously until thickened.
- Add the remaining broth gradually until you achieve a light gravy consistency.
- Lower heat, mix sour cream with about a cup of sauce, then stir back into the sauce with garlic powder, Worcestershire sauce, steak, and mushrooms.
- Let it simmer for 5 minutes.
- Serve over hot cooked egg noodles, optionally garnish with parsley.
Notes
For variations, feel free to substitute chicken or use Greek yogurt instead of sour cream.