Beef Stroganoff
Quickly seared sirloin steak strips in a rich, creamy mushroom and sour cream sauce — a classic comfort dish that comes together in one pan in about 35 minutes.
- For the Beef Stroganoff
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- To Serve
- 1 tablespoon green onion or parsley, to garnish
- 8 to 12 oz egg noodles, optional
- Place a large deep pan or Dutch oven over medium-high heat and add the olive oil. Once the oil is very hot, add the thinly sliced beef strips in a single layer and cook for 1 minute per side without stirring, until just browned and no longer red — work in two batches so the pan isn't overcrowded, which would cause the beef to steam instead of sear. Remove the beef to a plate and cover to keep warm.
- Add the butter, chopped onion, and sliced mushrooms to the same pan. Sauté for 6 to 8 minutes, until the liquid released by the mushrooms has evaporated and the onion and mushrooms are soft and lightly browned.
- Add the minced garlic and sauté for 1 minute, until fragrant. Sprinkle in the flour and sauté for another minute, stirring constantly, to cook off the raw flour taste.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan, then add the heavy cream. Simmer for 1 to 2 minutes, until the sauce has thickened slightly.
- Stir a few tablespoons of the hot sauce into the sour cream to temper it — this gradually warms the sour cream so it doesn't curdle when added to the pan. Stir the tempered sour cream into the sauce, mixing constantly.
- Stir in the Worcestershire sauce and Dijon mustard, then season with the salt and pepper, adjusting to taste. Continue simmering until the sauce is smooth and creamy.
- Return the beef and any accumulated juices to the pan, stirring to combine, and bring the sauce just to a simmer, or until the beef is heated through. Garnish with chopped green onion or parsley before serving.
Chef's Note: Two techniques really make this stroganoff — searing the beef quickly in batches over high heat so it browns rather than steams, and tempering the sour cream with a bit of the hot sauce before stirring it in so it stays silky instead of curdling. Both steps take just a minute or two extra but make a real difference in the finished texture.
For the most tender bites, use a well-marbled cut like top sirloin, boneless ribeye, beef tenderloin, or filet mignon tips, and always slice it thinly against the grain. Egg noodles are the classic pairing here, though this sauce is rich enough to spoon over mashed potatoes or rice if you'd rather skip the noodles.
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