Description
A classic beef stroganoff recipe featuring tender cuts of beef, rich mushrooms, and a creamy sauce served over egg noodles.
Ingredients
- 1.5 lbs trimmed ribeye or prime sirloin steak
- 2 tablespoons vegetable oil
- Salt & pepper to taste
- 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 ribeye or sirloin into thin strips and season with salt and pepper.
- Heat the vegetable oil in a skillet over high heat and sear the beef in batches for about 1 minute until golden. Remove and set aside.
- Lower the heat and add mushrooms to the skillet, seasoning with salt and pepper; cook until tender, then remove and set aside.
- Add butter and onions to the skillet, season, and sauté until translucent, about 5 minutes.
- Sprinkle in flour and stir for 5 minutes before gradually adding 2 cups of beef broth, whisking until thickened. Adjust with more broth as needed.
- In a bowl, combine sour cream with some sauce to temper it, then mix it back into the skillet with beef, mushrooms, garlic powder, and Worcestershire sauce. Simmer for 5 minutes.
- Serve over hot cooked egg noodles, optionally garnished with fresh parsley.
Notes
For best flavor, use high-quality beef and don’t rush the cooking process. Taste the sauce as you go and adjust seasoning.