Description
A classic Beef Stroganoff recipe featuring tender sirloin steak cooked in a creamy mushroom sauce, seasoned with Dijon mustard and Worcestershire, served over egg noodles for a comforting and flavorful meal.
Ingredients
Scale
Beef
- 1½ pounds sirloin steak (or ribeye)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour (divided)
Sauce & 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 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 the flour, shaking off any excess.
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium. Add the butter and diced onion to the skillet, cooking until softened, about 4-5 minutes. Add sliced mushrooms and minced garlic, cooking for an additional 4 minutes until softened.
- Make the Sauce: Sprinkle remaining 2 tablespoons of flour over the mushroom mixture and cook, stirring, for one minute to remove raw flour taste.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme leaves. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.
- Combine Beef and Sauce: Return the browned beef along with any accumulated juices back into the skillet with the sauce. Cook together for 2 minutes or until the beef is heated through.
- Finish the Stroganoff: Remove skillet from heat and stir in sour cream until fully incorporated. Adjust seasoning with additional salt and pepper as desired.
- Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- This recipe offers a quick and simple weeknight dinner option with tender beef and a creamy mushroom sauce.
- Using sirloin or ribeye steak ensures the beef stays tender and flavorful.
- For a lighter option, consider using low-fat sour cream or a dairy-free substitute.
- The sauce can be thickened to preference by adjusting the flour or simmer duration.
- Feel free to customize the herb with fresh thyme or parsley garnish.
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: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 148 mg
