Quick and Perfect Classic Beef Stroganoff
Beef Stroganoff has origins from Russia. Tender chunks of beef and mushrooms coated in a luscious creamy sauce and served over a bed of buttery noodles looks like a fancy complicated meal, but it’s actually quite the opposite. This recipe can be on the table in 30 minutes and reheats or freezes beautifully.
Servings 4 servings
Ingredients
- 1 pound top sirloin steak tips (see notes) sliced into thin strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 1/2 pound brown mushrooms thickly sliced
- 1 clove garlic minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish:
- 2 Tbsp fresh parsley, or chives finely chopped (optional)
- 1 Tbsp fresh dill instead of the parsley, optional
Instructions
- Heat a large deep skillet over medium-high heat. Add the oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. If necessary, sear in two batches so that you don't overcrowd the beef. Remove beef to a plate and cover to keep warm.
- Add the butter, chopped onion and sliced mushrooms. Saute 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add 1 minced garlic clove and saute 1 minute until fragrant. Add 1 Tbsp flour and saute another minute stirring constantly.
- Pour in 1 cup beef broth, scraping any bits from the bottom of the pan.Add the whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
- Stir a few Tablespoons of the sauce into the sour cream to temper it so that the sour cream doesn’t curdle. Add it to the pan while stirring constantly.
- Stir in the Worcestershire, and Dijon mustard. Taste and season with salt and pepper. Season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
- Serve over cooked egg noodles-- buttered, if desired.
Notes
Be sure to use only a tender beef, since the cooking time is very quick. I like to use Sirloin Steak Tips (otherwise known as "flap meat"). If your budget allows, you can choose Filet Mignon or Rib Eye Steak.