Beef Stroganoff
A creamy and savory classic dish featuring tender strips of sirloin steak, earthy mushrooms, and a velvety sauce served over egg noodles.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 1 pound sirloin steak, sliced into bite-sized strips
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, peeled and thinly sliced
- 8 ounces button mushrooms, sliced
- 3 cloves garlic, minced
- 16 ounces low-sodium beef broth
- ½ teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- 20 ounces egg noodles
- to taste Fresh parsley, chopped, for garnish
Instructions
- Step 1: Pat the sirloin steak strips dry with paper towels. Toss the steak with all-purpose flour, salt, and pepper until coated evenly.
- Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the floured steak strips in a single layer and brown for about 2-3 minutes on each side. Remove the beef and set aside.
- Step 3: In the same skillet, add the butter. Once melted, add the sliced onion and cook for about 3-4 minutes. Then add the sliced mushrooms and minced garlic, sauté for another 5-7 minutes.
- Step 4: Return the seared beef to the skillet. Pour in the beef broth, add Dijon mustard, dried thyme, and Worcestershire sauce. Bring to a gentle simmer and cook for about 5-7 minutes.
- Step 5: Reduce heat to low and stir in the sour cream until the sauce is smooth and creamy. Adjust seasoning if needed.
- Step 6: Cook the egg noodles according to package instructions in a large pot of salted boiling water. Drain and toss with a splash of olive oil.
- Step 7: Serve the beef stroganoff over the egg noodles and garnish with freshly chopped parsley.
Notes
For richer flavor, consider using a combination of beef broth and grape juice. Store leftovers in an airtight container for up to 3 days.