Classic Creamy Beef Stroganoff (Print Version)
# Ingredients:
→ Main Components
01 -
Top sirloin steak, thinly sliced - 1 pound
02 -
Olive oil - 2 tablespoons
03 -
Unsalted butter - 2 tablespoons
04 -
Medium onion, finely chopped - ½
05 -
Brown mushrooms, thickly sliced - ½ pound
06 -
Garlic cloves, minced - 1
→ Sauce Ingredients
07 -
All-purpose flour - 1 tablespoon
08 -
Beef broth - 1 cup
09 -
Heavy whipping cream - ¾ cup
10 -
Sour cream - ¼ cup
11 -
Worcestershire sauce - 1 tablespoon
12 -
Dijon mustard - ½ teaspoon
13 -
Salt - ½ teaspoon
14 -
Black pepper - ¼ teaspoon
→ For Serving
15 -
Egg noodles - 8-12 ounces
16 -
Green onion or parsley for garnish
# Instructions:
01 -
Heat oil in a large deep pan over medium-high heat. Cook thinly sliced beef in batches for 1 minute per side until just browned. Remove to a plate and cover.
02 -
In the same pan, add butter, onion, and mushrooms. Cook 6-8 minutes until softened and lightly browned. Add garlic and cook 1 minute. Stir in flour and cook another minute.
03 -
Add beef broth, scraping pan bottom, then add cream. Simmer 1-2 minutes until slightly thickened.
04 -
Temper sour cream with hot sauce, then stir into pan. Add Worcestershire, mustard, salt, and pepper.
05 -
Return beef and collected juices to pan. Simmer until heated through. Serve over egg noodles with garnish.
# Notes:
01 -
Best cuts to use: Top Sirloin, Boneless Ribeye, Beef Tenderloin, or Filet Mignon tips
02 -
Tempering sour cream prevents curdling