Description
This classic Beef Stroganoff recipe features tender strips of sirloin steak cooked with mushrooms and onions in a creamy, flavorful sauce made with sour cream, mustard, and Worcestershire sauce. Served over egg noodles or mashed potatoes, it’s a comforting and easy weeknight meal packed with rich flavors and satisfying textures.
Ingredients
Scale
Beef and Seasoning
- 1½ pounds sirloin steak (or ribeye), cut into ½-inch thick strips or 1-inch cubes
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour (divided)
Sauce and Vegetables
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced (white or cremini)
- 1 clove garlic, minced
- 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 steak dry using a paper towel and cut it into ½-inch thick strips or 1-inch cubes for even cooking.
- Season and Flour the Beef: Season the beef pieces with seasoned salt and black pepper. Toss them with 1 tablespoon of all-purpose flour and shake off any excess flour for a light coating.
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches, cooking for about 1 minute on each side until lightly browned. Remove and set aside on a plate.
- Sauté Vegetables: Reduce the heat to medium. Add butter and diced onion to the pan, cooking about 4-5 minutes until the onion softens. Add sliced mushrooms and minced garlic, and cook another 4 minutes until softened.
- Make the Sauce Base: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for 1 minute to remove the raw flour taste.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 5 minutes to thicken.
- Return Beef to Sauce: Add the browned beef along with any juices that collected on the plate back into the skillet. Cook for an additional 2 minutes until the beef is heated through and coated with the sauce.
- Finish with Sour Cream: Remove the pan from heat and stir in the sour cream until fully blended. Adjust seasoning with more salt and pepper if needed.
- Serve: Spoon the beef stroganoff over cooked egg noodles, pasta, or mashed potatoes. Optionally, garnish with chopped parsley for color and freshness.
Notes
- This beef stroganoff is perfect for a quick weeknight dinner with tender beef and mushrooms in a creamy sauce.
- For a richer sauce, use ribeye steak instead of sirloin.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and lower fat.
- Serve with egg noodles, pasta, or mashed potatoes according to your preference.
- Make sure not to overcook the beef to keep it tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 453 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 148 mg
