Description
This classic Beef Stroganoff recipe features tender strips of sirloin steak simmered in a creamy mushroom sauce with a hint of Dijon mustard and Worcestershire sauce. Perfectly served over egg noodles or mashed potatoes, this dish offers rich and comforting flavors ideal for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Seasoning
- 1½ pounds sirloin steak (or ribeye)
- 3 tablespoons all-purpose flour (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion (diced)
- 8 ounces mushrooms (sliced, white or cremini)
- 1 clove garlic (minced)
Sauce Ingredients
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
Serving
- Egg noodles (pasta) or mashed potatoes for serving
Instructions
- Prepare the Beef: Pat the sirloin steak dry with a paper towel and cut into ½-inch thick strips or 1-inch cubes. Season the beef with seasoned salt and black pepper, then toss with 1 tablespoon of flour, shaking off any excess flour for an even coating.
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in small batches and brown for about 1 minute on each side until lightly golden. Transfer the browned beef to a plate and set aside to rest.
- Sauté Aromatics: Lower the heat to medium, add butter to the pan, then add the diced onion. Cook until softened, about 4-5 minutes. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and have released their moisture, about 4 minutes more.
- Make the Sauce Base: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and stir well. Cook for 1 minute to eliminate the raw flour taste, ensuring the sauce will thicken properly.
- Simmer the Sauce: Pour in the beef broth, then add Worcestershire sauce, Dijon mustard, and dried thyme leaves. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes to develop flavor and thicken slightly.
- Combine Beef and Sauce: Return the browned beef along with any accumulated juices back into the skillet. Stir to combine and cook for an additional 2 minutes until the beef is heated through and the sauce has thickened to your liking.
- Finish with Sour Cream: Remove the skillet from heat and gently stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and black pepper as desired.
- Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley if desired for added color and freshness. Serve immediately and enjoy!
Notes
- This beef stroganoff is a quick and easy weeknight meal that yields tender beef and mushrooms in a creamy, flavorful sauce.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- Use sour cream at room temperature to avoid curdling when added to the hot sauce.
- Feel free to swap out sirloin for ribeye or another tender beef cut to suit your preference.
- Serves 4 people generously.
Nutrition
- Serving Size: 1 serving
- Calories: 453 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 148 mg
