🧄 Ingredients (Serves 4–6)
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1 lb beef sirloin or tenderloin, thinly sliced into strips
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2 tbsp butter
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1 tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced (white or cremini)
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2 tbsp all-purpose flour
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard (optional but adds great flavor)
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½ cup sour cream
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Salt and black pepper, to taste
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8 oz egg noodles (or rice, for serving)
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Fresh parsley, for garnish
👩🍳 Instructions
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Cook the noodles:
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Cook egg noodles according to package directions. Drain, toss with a little butter, and set aside.
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Sear the beef:
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Season beef strips with salt and pepper.
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In a large skillet, heat butter and olive oil over medium-high heat.
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Add beef in a single layer and sear quickly (about 1 minute per side).
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Remove beef and set aside — it will finish cooking in the sauce.
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Cook onions and mushrooms:
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In the same skillet, add onions and cook 3–4 minutes until softened.
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Add mushrooms and cook until browned, about 5 minutes.
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Stir in garlic and cook 30 seconds more.
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Make the sauce:
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Sprinkle flour over the mixture and stir to coat.
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Slowly pour in beef broth while stirring to avoid lumps.
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Add Worcestershire sauce and Dijon mustard.
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Simmer for 5–7 minutes until sauce thickens slightly.
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Finish the stroganoff:
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Reduce heat to low and stir in sour cream until smooth and creamy.
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Return beef (and any juices) to the pan and cook just until heated through.
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Taste and adjust seasoning with salt and pepper.
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Serve:
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Spoon over warm egg noodles or rice.
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Garnish with chopped parsley.
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💡 Tips
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Don’t overcook the beef — sear it quickly to keep it tender.
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For a lighter version, use Greek yogurt instead of sour cream.
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Add a splash of white wine or sherry when cooking the onions for extra flavor.
Would you like me to give you a slow cooker Beef Stroganoff version next (tender and hands-off)?
