Description
This Beef Stroganoff is a comforting and cozy dinner option that showcases tender beef, creamy sauce, and delicious mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 0.5 cup sour cream (full-fat)
- 1 teaspoon Worcestershire sauce (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Start by thinly slicing the beef against the grain to ensure every bite is tender. Prepare all other ingredients by chopping the onion, mincing the garlic, and slicing the mushrooms.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef for about 1 minute on each side until it develops a lovely brown crust. Remove the seared beef from the skillet and repeat with the remaining beef.
- In the same skillet, add the butter and sauté the chopped onion for 3-4 minutes until soft. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until browned.
- Sprinkle the flour over the sautéed mushrooms, slowly add the beef broth while stirring continuously. Stir in the Dijon mustard and Worcestershire sauce, and let it simmer for 3-4 minutes.
- Reduce heat to low, gently stir in the sour cream. Return the beef and juices to the skillet, stirring gently until heated through.
- Taste and adjust seasoning, garnish with chopped parsley, and serve hot over egg noodles, rice, or mashed potatoes.
Notes
For more tender beef, consider marinating it before cooking. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 700 mg
- Protein: 35 g