Beef Stroganoff
This easy beef stroganoff recipe has a rich mushroom and sour cream sauce with classic flavors! It's an elevated weeknight meal that's fast, really tasty, and so comforting.
Servings: 4
Ingredients
- 1 pound steak (ribeye, tenderloin, or sirloin preferred)
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoon butter divided
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon flour
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard or to taste
- 1 tablespoon Worcestershire sauce or to taste
- 1/2-3/4 cup beef broth see note
- 1/2 cup heavy/whipping cream
- 1/2 cup full fat sour cream room temperature
- 1/2 tablespoon chopped fresh parsley or to taste
- For serving: egg noodles, mashed potatoes, or rice
Instructions
- Slice the steak against the grain into thin, bite-size strips. Season with some salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a large skillet over high heat. Let the pan heat up for a few minutes so it's very hot.
- Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. Leaving it a bit rare at this stage is ideal. Transfer it to a plate.
- Turn the heat down to medium-high. Add the rest of the butter to the pan and let it melt, then add the mushrooms and onions. Sauté, stirring occasionally, until the mushrooms' water has been released, cooks off, and the mushrooms and onions soften and get a nice sear.
- Reduce the heat to medium. Add the flour and garlic to the pan and stir constantly for about 1 minute.
- Add in the Dijon mustard, Worcestershire sauce, and beef broth, and give it a good stir, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and sour cream, then add the beef back to the pan (and any plate juices) and cook for a couple of minutes or until the steak is heated through and cooked to desired doneness. Don't let it bubble too much or there's a chance the sauce will curdle. Season with more salt & pepper as needed and serve immediately with fresh parsley sprinkled on top.
Notes
- If serving with egg noodles, I recommend using 3/4 cup beef broth. If you want a thicker sauce or to serve with mashed potatoes, start with 1/2 cup and add more if needed.
- If you remember, take the steak out of the fridge to warm up a bit 30-60 min before starting the recipe.
- See the blog post above for more tips and step-by-step process photos!
Nutrition
Calories: 452kcal | Carbohydrates: 9g | Protein: 29g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 362mg | Potassium: 795mg | Fiber: 1g | Sugar: 4g | Vitamin A: 927IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg
