Description
A classic Old Fashioned Beef Stroganoff featuring tender strips of beef sirloin sautéed with mushrooms, onions, and a creamy sour cream sauce, perfect served over egg noodles or mashed potatoes for a comforting and hearty meal.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds beef sirloin or top round, thinly sliced into strips
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons butter (divided)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white or cremini mushrooms, sliced
Sauce Ingredients
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
For Serving and Garnish
- Egg noodles or mashed potatoes, for serving
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Beef: Lightly toss the thinly sliced beef strips with the all-purpose flour and season with a pinch of salt and pepper to coat evenly, this helps in browning and thickening the sauce later.
- Sear the Beef: Heat a large skillet over medium-high heat and melt 1 tablespoon of butter along with the olive oil. Add the beef in batches to avoid overcrowding and sear until browned on all sides. Remove the browned beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Sauté the finely chopped onion until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Incorporate the sliced mushrooms and cook until they release their liquids and start to brown, around 6 to 8 minutes, enhancing their rich flavor.
- Add Tomato Paste: Stir in the tomato paste and cook for one minute to deepen the flavor of the sauce base.
- Build the Sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer Beef in Sauce: Return the seared beef strips to the skillet. Reduce heat to low and let simmer for 10 to 15 minutes, allowing the beef to become tender and the flavors to meld.
- Finish with Sour Cream: Lower the heat further and stir in the sour cream carefully, warming through without boiling to prevent curdling. Adjust seasoning with additional salt and black pepper to taste.
- Serve: Serve the beef stroganoff hot over prepared egg noodles or mashed potatoes. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Choose tender cuts like sirloin or top round for the best texture.
- For deeper flavor, add a splash of dry white wine with the beef broth.
- Substitute Greek yogurt for sour cream to make a lighter dish.
