Beef Stroganoff

Beef Stroganoff
a dish of beef stroganoff

Beef Stroganoff

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over rice or noodles.

Yield: 4 servings

Prep time: 15 minutes  Cook time: 15 minutes

Total time: 30 minutes

Ingredients

For the Beef Stroganoff:

  • 1 lb (455 g) top sirloin steak, thinly sliced into strips
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • ½ medium onion, finely chopped
  • ½ lb (230 g) brown mushrooms, thickly sliced
  • 1 garlic clove, minced
  • 1 Tbsp all-purpose flour
  • 1 cup (235 ml) beef broth
  • ¾ cup (175 ml) heavy whipping cream
  • ¼ cup (60 g) sour cream
  • 1 Tbsp Worcestershire sauce
  • ½ tsp dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

To Serve:

  • 1 Tbsp green onion and/or parsley, to garnish
  • 8 oz (230 g) egg noodles (or white rice), optional, to serve

Method

  1. Sear the beef: Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
  2. Sauté the vegetables: Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
  3. Add garlic and flour: Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
  4. Make the sauce: Pour in 1 cup beef broth, scraping any bits from the bottom of the pan then add ¾ cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
  5. Temper the sour cream: Stir a few Tablespoons of the sauce into ¼ cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
  6. Finish and serve: Stir in 1 Tbsp Worcestershire, ½ tsp dijon mustard, and season with ½ tsp salt and ¼ tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

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