Beef Stroganoff with Sirloin and Cremini Mushrooms
By Emma Collins
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Choose boneless sirloin steak pieces with little fat and consistent thickness and slice them against the grain for a tender result when cooked briefly․ Cremini mushrooms are more flavorful than other types‚ and a sour cream sauce made in the pan complements egg noodles․
The key to preparing this dish is using a skillet․ You may need to prepare the beef in batches in a large skillet to ensure that it browns well․ Beef browns better in an uncrowded skillet without steaming․ The center of the beef should stay underdone and cook gently with its own juices in the sauce when served․
Cook the mushrooms until the juices cook off and the mushrooms brown․ Cook the garlic with the mushrooms․ Combine the browned bits‚ beef broth‚ Dijon mustard‚ and Worcestershire sauce in the skillet to make the sauce․ Be sure to stir in any browned bits left on the bottom of the skillet‚ especially around the edges․
Fresh full-fat sour cream is the only ingredient I would not replace․ Mix pan sauce into a bowl of sour cream and warm the sauce and sour cream gently in the pan but don't bring them to a boil․ Serve the stroganoff with boiled egg noodles and chopped parsley over a saucy topping․
Why you'll love this recipe
- Sirloin steak can be prepared quickly when thinly sliced, Slicing sirloin steak against the grain tenderizes it with minimal cooking․
- Cremini mushrooms release liquid and earthy flavor when cooked‚ contributing to the broth-based sauce with beef․
- Dijon and Worcestershire season the other ingredients․
- Full-fat sour cream adds the tangy flavor characteristic of dishes with sour cream sauce․ Use it slowly to avoid making lumps in the sauce․
- The pan has browned meat‚ mushrooms‚ onions‚ and sauce, Those ingredients retain their flavor in the cooked food․
- Egg noodles soak up a lot of sauce, Fresh parsley provides a mild‚ fresh taste to complement the other flavors․
Ingredients
- •1 ½ lbs beef sirloin (thinly sliced against the grain)
- •8 oz cremini mushrooms (sliced)
- •1 yellow onion (medium, chopped)
- •3 cloves garlic (minced)
- •2 tbsp unsalted butter
- •1 tbsp olive oil
- •3 tbsp all-purpose flour
- •2 cups low-sodium beef broth
- •1 tbsp Dijon mustard
- •1 tbsp Worcestershire sauce
- •¾ cup sour cream (full-fat, at room temperature)
- •12 oz egg noodles (cooked, for serving)
- •2 tbsp fresh parsley (chopped, for garnish)
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground, or to taste)
Instructions
- 1
Cook the egg noodles according to the package directions. Meanwhile, season the sliced beef with salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned, working in batches if needed. Remove the beef and set it aside.
- 3
Reduce the heat to medium and add the butter to the skillet. Cook the onions for 3-4 minutes until softened. Add the mushrooms and cook for 5-7 minutes until browned, then stir in the garlic and cook for 1 minute more.
- 4
Sprinkle the flour over the vegetables and stir constantly for 1 minute. Gradually whisk in the beef broth, scraping the pan bottom. Stir in the Dijon mustard and Worcestershire sauce, bring to a simmer, and cook for 5 minutes until thickened.
- 5
Reduce the heat to low. In a small bowl, mix the sour cream with a few spoonfuls of hot sauce from the skillet. Stir the tempered sour cream into the skillet until smooth.
- 6
Return the seared beef and its juices to the skillet. Stir and heat gently for 2-3 minutes without boiling. Season with additional salt and pepper to taste.
- 7
Serve immediately over the cooked egg noodles and garnish with fresh parsley.
FAQ
Nutrition (per serving)
Calories
650
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