Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak sautéed with mushrooms and onions, simmered in a rich and creamy sauce made from beef broth, heavy cream, and sour cream, seasoned with Worcestershire sauce and Dijon mustard. Served traditionally over egg noodles, it’s a comforting, hearty dish perfect for a satisfying dinner.
Ingredients
Scale
Beef and Oil
- 1 lb top sirloin steak (thinly sliced into strips)
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
Vegetables and Aromatics
- 1/2 medium onion (finely chopped)
- 1/2 lb brown mushrooms (thickly sliced)
- 1 garlic clove (minced)
Sauce Ingredients
- 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
To Garnish and Serve
- 1 Tbsp green onion or parsley (to garnish)
- 8–12 oz egg noodles (optional, to serve)
Instructions
- Prepare and Brown the Beef: Place a large, deep pan or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until very hot. Add the thinly sliced beef strips in a single layer, cooking for 1 minute per side without stirring to brown evenly. Work in batches to avoid overcrowding. Once browned and no longer red in the center, remove the beef to a plate and cover to keep warm.
- Sauté Vegetables: In the same pan, add 2 tablespoons of unsalted butter along with the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until the mushrooms release their liquid and both vegetables are soft and lightly browned.
- Add Garlic and Flour: Stir in the minced garlic clove and sauté for about 1 minute until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the vegetables and cook for another minute, stirring constantly to avoid lumps.
- Make the Sauce Base: Slowly pour in 1 cup of beef broth, scraping the bottom of the pan to loosen any browned bits. Add 3/4 cup heavy whipping cream, then simmer for 1 to 2 minutes until the sauce slightly thickens.
- Incorporate Sour Cream: To prevent curdling, mix a few tablespoons of the hot sauce into 1/4 cup sour cream to temper it. Slowly stir the tempered sour cream back into the pan consistently.
- Season and Simmer: Add 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and continue simmering the sauce until creamy.
- Combine and Heat Through: Return the browned beef and any accumulated juices to the pan. Bring it all to a gentle simmer just until the beef is reheated.
- Garnish and Serve: Sprinkle with chopped green onion or parsley for freshness. Serve hot over cooked egg noodles if desired.
Notes
- For best texture, slice the steak very thinly against the grain to ensure tenderness.
- Sauté the beef in batches to avoid overcrowding and ensure proper browning.
- Tempering the sour cream prevents it from curdling when added to the hot sauce.
- You can substitute sour cream with Greek yogurt for a lighter version but add it off heat.
- Egg noodles are optional but traditional and recommended to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Keywords: beef stroganoff, creamy beef recipe, mushroom stroganoff, top sirloin recipe, classic Russian dish, comforting dinner, beef and mushroom sauce
