Description
Tender beef sirloin and savory mushrooms simmered in a rich, creamy sauce, served over egg noodles. A classic comfort food!
Ingredients
Scale
- 1.5 lbs Beef Sirloin, cut into thin strips against the grain
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 large Onion, thinly sliced
- 8 oz Cremini Mushrooms, sliced
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Beef Broth
- 1/2 cup Dry Sherry (or Dry White Wine)
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1/2 cup Sour Cream
- 1/4 cup Fresh Parsley, chopped
- Salt and Black Pepper to taste
- Egg Noodles, cooked according to package directions, for serving
Instructions
- Prepare the Beef: Slice beef sirloin into thin strips against the grain. Season generously with salt and pepper. Toss with flour until lightly coated.
- Sauté Aromatics and Mushrooms: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Sauté onion until softened and translucent (5-7 minutes). Add mushrooms and cook until softened and browned (5-7 minutes). Add garlic and cook until fragrant (30 seconds). Remove onion and mushroom mixture from skillet and set aside.
- Sear the Beef: Add floured beef strips to the same skillet in batches, avoiding overcrowding. Sear for 2-3 minutes per side, until nicely browned. Remove seared beef and set aside with the onion and mushroom mixture.
- Make the Stroganoff Sauce: Pour beef broth into the skillet and scrape up any browned bits from the bottom. Bring to a simmer and reduce slightly (5 minutes). Add dry sherry (or dry white wine). Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes, or until thickened slightly.
- Combine and Finish: Return seared beef and onion/mushroom mixture to the skillet with the sauce. Simmer for 5-10 minutes, or until beef is cooked through and tender. Remove from heat. Stir in sour cream and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve beef stroganoff over cooked egg noodles. Garnish with extra fresh parsley, if desired.
Notes
- Cutting the beef against the grain is crucial for tenderness. Freezing the beef for 20-30 minutes before slicing can make it easier.
- Don’t overcrowd the pan when searing the beef or cooking the mushrooms. Cook in batches if necessary.
- Be careful not to burn the garlic.
- Remove the skillet from the heat before stirring in the sour cream to prevent curdling.
- Serve over egg noodles, rice, mashed potatoes, or toast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes