Ingredients

1 lb top sirloin steak (thinly sliced into strips)

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion (finely chopped)

1/2 lb brown mushrooms (thickly sliced)

1 garlic clove (minced)

1 Tbsp all-purpose 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 (to garnish)

8-12 oz egg noodles (optional, to serve)

Instructions

Step 1: Place a large deep pan or Dutch oven over medium-high heat. Add 2 Tbsp olive oil and once hot, add the beef strips in a single layer. Cook for 1 minute per side without stirring, until browned and no longer red. Work in batches to avoid overcrowding. Remove beef and cover to keep warm.

Step 2: Add 2 Tbsp butter, chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes until liquid has evaporated and the vegetables are soft and lightly browned.

Step 3: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and sauté for another minute, stirring constantly.

Step 4: Pour in beef broth, scraping any browned bits from the pan bottom. Then add heavy cream and simmer for 1 to 2 minutes until the sauce thickens slightly.

Step 5: Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then add this mixture back to the pan while stirring constantly to prevent curdling.

Step 6: Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Continue simmering until the sauce is creamy. Return the beef with any juices to the pan and warm through gently. Garnish with green onion or parsley and serve over cooked egg noodles if desired.

Tips & Variations

For a richer flavor, try using cremini mushrooms instead of brown mushrooms.

Make sure not to overcrowd the pan when searing the beef to get a good brown crust.

Use Greek yogurt in place of sour cream for a lighter option, but add it off heat to prevent curdling.

Serve with mashed potatoes or rice instead of egg noodles for variety.

FAQs

Can I use other cuts of beef for Stroganoff?

Yes, tender cuts like sirloin or ribeye work best. You can also use tenderized round steak, but avoid tougher cuts that need long cooking times.

How do I prevent the sour cream from curdling?

Tempering the sour cream by mixing in a few tablespoons of the hot sauce before adding it to the pan helps keep it smooth. Also, add it towards the end of cooking and do not boil the sauce after adding sour cream.