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Beef Stroganoff Recipe

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4.1 from 6 reviews

Classic Beef Stroganoff with tender sirloin steak, sautéed mushrooms, and a creamy sauce served over egg noodles. This comforting Russian-inspired dish is perfect for a flavorful and satisfying weeknight dinner.

Ingredients

Beef and Seasoning

  • 1½ pounds sirloin steak (or ribeye)
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour (divided)

Cooking Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 small onion (diced)
  • 8 ounces mushrooms (sliced, white or cremini)
  • 1 clove garlic (minced)

Sauce Ingredients

  • 14.5 ounces beef broth
  • 2 teaspoons soy sauce
  • ½ tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ cup sour cream

Serving

  • Egg noodles (pasta, or mashed potatoes for serving)

Instructions

  1. Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch thick strips or 1-inch cubes to ensure even cooking.
  2. Season and Flour the Beef: Season the beef pieces with seasoned salt and black pepper. Toss them with 1 tablespoon of flour, then shake off any excess to help achieve a light crust when browned.
  3. 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, then transfer to a plate and set aside to retain juices.
  4. Sauté Onions and Mushrooms: Reduce heat to medium, add butter and diced onions to the same pan. Cook until the onions soften, about 4-5 minutes. Add sliced mushrooms and minced garlic, and continue cooking for another 4 minutes until softened.
  5. Add Flour to Vegetables: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for one minute to eliminate raw flour taste and help thicken the sauce.
  6. Create the Sauce: Pour in the beef broth, add soy sauce, Dijon mustard, and dried thyme leaves. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes to meld the flavors and thicken slightly.
  7. Combine Beef with Sauce: Return the browned beef and any accumulated juices from the plate back to the skillet. Cook for an additional 2 minutes or until the beef is fully heated through.
  8. Finish with Sour Cream: Remove the skillet from heat and stir in the sour cream carefully to enrich the sauce. Adjust seasoning with additional salt and black pepper to taste.
  9. Serve: Spoon the creamy beef stroganoff over cooked egg noodles or mashed potatoes. Optionally garnish with fresh parsley for a touch of color and freshness.

Notes

  • To avoid overcooking, brown the beef quickly and in batches to maintain tenderness.
  • Sour cream should be added off the heat to prevent curdling.
  • You can substitute ribeye or another tender cut of beef if preferred.
  • For gluten-free version, use gluten-free flour and soy sauce.
  • Egg noodles are traditional, but mashed potatoes also complement the dish well.

Find it online: https://lauracooks.com/beef-stroganoff-recipe/