Description
Classic Beef Stroganoff made with tender sirloin or ribeye steak strips cooked in a creamy mushroom and onion sauce, flavored with Worcestershire sauce, Dijon mustard, and thyme. Served over egg noodles or mashed potatoes, this comforting dish is perfect for an easy weeknight dinner or a cozy meal.
Ingredients
Units
Scale
Beef
- 1 1/2 pounds sirloin steak or ribeye
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
Vegetables & Aromatics
- 1 small onion, diced
- 8 ounces mushrooms, sliced (white or cremini)
- 1 clove garlic, minced
Sauce
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
- 1/2 cup sour cream
Serving Suggestions
- Egg noodles pasta or mashed potatoes for serving
Instructions
- Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes. Season the beef evenly with seasoned salt and black pepper, then toss with 1 tablespoon of the all-purpose flour. Shake off any excess flour to prevent clumping.
- 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 but not cooked through. Transfer browned beef to a plate and set aside to maintain tenderness.
- Cook Aromatics and Mushrooms: Reduce heat to medium, add butter and diced onion to the skillet, cooking until the onion is softened, about 4-5 minutes. Add the sliced mushrooms and minced garlic and continue cooking until mushrooms are softened, about 4 minutes.
- Thicken the Base: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for 1 minute, stirring constantly to cook out the raw flour taste and form a roux.
- Add Liquids and Simmer: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine, bring to a boil, then reduce heat to let the sauce simmer uncovered for 5 minutes until it starts to thicken.
- Return Beef to Sauce: Add the browned beef along with any accumulated juices back into the skillet. Stir and cook for an additional 2 minutes to heat the beef through, ensuring it remains tender and juicy.
- Finish with Sour Cream: Remove the skillet from heat and gently stir in the sour cream until fully incorporated to create a creamy sauce. Adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes for a hearty and comforting meal. Garnish with parsley if desired for a touch of color and freshness.
Notes
- Choose striploin or ribeye steak for the most flavorful and tender result, but any steak variety can be used.
- Brown beef in small batches to ensure proper browning without overcrowding; do not cook all the way through to prevent overcooking.
- To thicken the sauce further, create a slurry with equal parts cornstarch and cold water (start with 1 ½ tablespoons each) and whisk it into the simmering sauce gradually until desired consistency is reached.
- Avoid boiling the sauce after adding sour cream, as this can cause curdling and affect texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.4 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
