Beef Stroganoff Recipe

Ingredients

• 1.5 lb Beef sirloin or ribeye (cut into thin strips)
• Salt (to taste)
• Black pepper (to taste)
• 2 tbsp Olive oil (divided)
• 3 tbsp Unsalted butter (divided)
• 10 oz Cremini mushrooms (sliced)
• 1 Yellow onion (finely diced)
• 2 cloves Garlic (minced)
• 2 tbsp All-purpose flour
• 2 cup Beef broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 cup Sour cream (room temperature)
• 12 oz Egg noodles (cooked according to package instructions)
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Season the beef strips generously with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat until the butter is melted and foaming.

3. 3

   Add the beef strips in a single layer (work in batches if necessary) and sear quickly until browned on the outside, about 1-2 minutes. Remove the beef from the skillet and set aside on a plate; the beef should still be slightly rare in the middle.

4. 4

   In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes.

5. 5

   Add the diced onion to the mushrooms and sauté until translucent and softened, about 3-4 minutes.

6. 6

   Stir in the minced garlic and cook for 1 minute until fragrant.

7. 7

   Add the remaining 1 tablespoon of butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

8. 8

   Slowly pour in the beef broth while whisking or stirring constantly to prevent lumps from forming.

9. 9

   Stir in the Dijon mustard and Worcestershire sauce. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3-5 minutes.

10. 10

    Reduce the heat to low. Stir in the sour cream until fully incorporated and the sauce is smooth. Do not let the sauce boil once the sour cream is added to prevent curdling.

11. 11

    Add the seared beef and any accumulated juices back into the skillet. Stir to coat and heat through for 1-2 minutes.

12. 12

    Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately over the cooked egg noodles and garnish with fresh parsley.

Notes

Using room temperature sour cream helps prevent the sauce from breaking or curdling when added to the warm skillet. For the best texture, use a tender cut of beef like sirloin, tenderloin, or ribeye.

Nutrition per serving

• main course
• beef
• dinner
• comfort food
• russian
• mushrooms
• creamy