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Beef Stroganoff Recipe

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4.2 from 54 reviews

A classic and comforting Beef Stroganoff recipe featuring tender sirloin steak cooked in a rich, creamy mushroom sauce, served over egg noodles for a hearty family meal.

Ingredients

Beef

  • 1½ pounds sirloin steak (or ribeye)
  • 3 tablespoons all-purpose flour (divided)
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper

Cooking and Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 small onion (diced)
  • 8 ounces mushrooms (sliced, white or cremini)
  • 1 clove garlic (minced)
  • 14.5 ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ cup sour cream

Serving

  • Egg noodles (pasta, or mashed potatoes for serving)

Instructions

  1. Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes for even cooking and tenderness.
  2. Season and Flour the Beef: Season the beef with seasoned salt and black pepper, then toss it with 1 tablespoon of flour, shaking off any excess to ensure the coating is light.
  3. Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute per side until lightly browned. Remove and set aside to prevent overcrowding the pan.
  4. Sauté Vegetables: Reduce heat to medium and add butter and diced onion to the same pan. Cook until onions are softened, about 4-5 minutes. Add sliced mushrooms and minced garlic, continuing to cook until softened, about 4 minutes more.
  5. Add Flour to Vegetables: Sprinkle the remaining 2 tablespoons of flour over the mushrooms and onion mixture, stirring and cooking for one minute to eliminate the raw flour taste.
  6. Create Sauce: Stir in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes to thicken the sauce.
  7. Combine Beef and Sauce: Return the browned beef and any accumulated juices to the pan. Cook for an additional 2 minutes, ensuring the beef is heated through and flavors meld.
  8. Finish with Sour Cream: Remove the pan from heat and stir in the sour cream gently to create a creamy finish. Adjust seasoning with additional salt and pepper if necessary.
  9. Serve: Serve the beef stroganoff over cooked egg noodles or mashed potatoes. Optionally, garnish with fresh parsley for color and added flavor.

Notes

  • Use sirloin for lean meat or ribeye for a richer taste due to more marbling.
  • Ensure not to overcook the beef during browning to keep it tender.
  • Sour cream should be stirred in off the heat to prevent curdling.
  • For a gluten-free version, substitute flour with a gluten-free alternative.
  • Egg noodles can be swapped with mashed potatoes or rice based on preference.

Find it online: https://recipethrive.com/beef-stroganoff-recipe/