Description
A rich and creamy homemade beef stroganoff with tender strips of top sirloin, mushrooms, and a luscious sour cream sauce. Perfect served over egg noodles for a cozy, satisfying dinner.
Ingredients
For the beef and vegetables:
- 1 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil (I use Colavita extra virgin olive oil)
- 1/2 medium onion (finely chopped)
- 1 lb top sirloin steak (sliced into 1/4-inch strips against the grain)
- 1/2 lb cremini mushrooms (sliced 1/4-inch thick)
- 1 clove garlic (freshly minced for best flavor)
For the sauce:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sour cream (full-fat preferred for texture)
- 3/4 cup heavy cream (makes it extra creamy and rich)
- 1 cup beef stock
- 1/2 tsp dijon mustard
- 1 tbsp Worcestershire sauce
To finish:
- 8 to 12 oz egg noodles (for serving, al dente)
- 1 tbsp chopped green onions
Instructions
1. Heat a large deep pan or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and, once hot, add the thinly sliced beef strips in a single layer.
2. Sear the beef for 1 minute per side without stirring, just until browned and no longer red. Sear in batches if necessary. Remove the beef to a plate and cover to keep warm.
3. In the same pan, add 2 tablespoons unsalted butter. Add chopped onion and sliced mushrooms. Sauté for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
4. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle 1 tablespoon of flour over the vegetables and stir constantly for another minute.
5. Pour in 1 cup of beef stock, scraping up any bits from the bottom. Add 3/4 cup heavy cream and simmer 1 to 2 minutes until slightly thickened.
6. Temper the sour cream by stirring in a few tablespoons of hot sauce, then slowly add it back to the pan while constantly stirring.
7. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until the sauce is creamy and well combined.
8. Return the seared beef and any juices to the pan. Simmer gently until the beef is heated through.
9. Spoon the stroganoff over cooked egg noodles. Garnish with chopped green onions or parsley. Serve immediately.
Notes
For the best texture, use full-fat sour cream and heavy cream. Tempering the sour cream prevents curdling. For added richness, substitute part of the broth with white wine. You can also use Greek yogurt as a lighter sour cream alternative. Store leftovers in the fridge for up to 3 days. Reheat gently over low heat to maintain the creamy texture.