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beef Stroganoff

Beef Stroganoff

Tender seared beef in a richmushroom and sour cream sauce, served over egg noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds sirloin steak sliced thin against the grain
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 1 large yellow onion sliced
  • 16 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream room temperature
  • Salt and pepper to taste
  • Fresh parsley chopped
  • 12 ounces egg noodles

Method
 

  1. Season beef; sear in batches over high heat, about 90 seconds per side. Set aside.
  2. Melt butter in the same skillet; scrape up browned bits.
  3. Cook onion until soft, about 5 minutes.
  4. Add mushrooms; cook until browned, about 7 minutes.
  5. Stir in garlic, then flour; cook 1 minute.
  6. Whisk in beef stock and Dijon; simmer 5 minutes until thickened.
  7. Temper sour cream with a ladle of hot sauce, then stir back into the pan.
  8. Return beef and juices to the pan; warm through 1-2 minutes over low heat.
  9. Season to taste and serve over noodles tossed with sauce.

Notes

Refrigerate up to 3 days. Not freezer-friendly.
Contains dairy and gluten.
Slice beef partially frozen for cleaner strips. Sear in batches to avoid steaming the meat.