Beef Stroganoff
Tender strips of beef and earthy mushrooms in a rich, tangy sour cream sauce — weeknight comfort food that comes together in one pan in under 40 minutes.
Ingredients
- 1 ½ lbbeef sirloin or ribeye(sliced into thin strips against the grain)
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- 2 tbspvegetable oil(divided)
- 2 tbspunsalted butter
- 1 mediumyellow onion(thinly sliced)
- 3 clovesgarlic(minced)
- 10 ozcremini mushrooms(sliced)
- 1 tbsptomato paste
- 1 tbspWorcestershire sauce
- 2 tbspall-purpose flour
- 1 ½ cupsbeef broth(low-sodium)
- 1 tspDijon mustard
- 1 cupsour cream(full-fat, at room temperature)
- 12 ozegg noodles(wide, cooked to package directions)
- 2 tbspfresh parsley(chopped, for garnish)
Method
- 01
Pat the 1 ½ lb beef strips dry with paper towels, then season all over with 1 tsp kosher salt and ½ tsp black pepper.
- 02
Heat 1 tbsp vegetable oil in a large skillet over high heat until just smoking. Add the beef in a single layer — work in two batches to avoid steaming — and sear for 1–2 minutes per side until browned. Transfer to a plate and set aside.
- 03
Reduce heat to medium-high. Add the remaining 1 tbsp vegetable oil and 2 tbsp unsalted butter to the same skillet.
- 04
Add the 1 medium yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- 05
Stir in the 3 cloves garlic and cook for 30 seconds until fragrant.
- 06
Add the 10 oz cremini mushrooms in an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking for another 3–4 minutes until the mushrooms are browned and any released liquid has evaporated.
- 07
Push the vegetables to the side. Add the 1 tbsp tomato paste to the cleared space and cook for 1 minute, stirring, until it darkens slightly.
- 08
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir everything together, cooking for 1 minute to eliminate the raw flour taste.
- 09
Pour in the 1 ½ cups beef broth and add the 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan.
- 10
Bring the sauce to a simmer and cook for 3–4 minutes, stirring occasionally, until thickened enough to coat a spoon.
- 11
Reduce heat to low. Return the seared beef and any resting juices to the skillet and stir to combine. Simmer gently for 2 minutes — do not boil once the next step is done.
- 12
Remove the pan from the heat. Stir in the 1 cup sour cream until fully incorporated and the sauce is smooth and creamy.
- 13
Serve immediately over the 12 oz cooked egg noodles, garnished with 2 tbsp fresh parsley.
Adapted from public domain & community sources