Beef Stroganoff

Beef Stroganoff

from spendwithpennies.com
50 min
4 servings

This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.

Ingredients

  • 1 ½ pounds sirloin steak (or ribeye)
  • 3 tablespoons all-purpose flour (divided)
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 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
  • egg noodles (pasta, or mashed potatoes for serving)

Directions

  1. 1

    Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.

  2. 2

    Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.

  3. 3

    In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.

  4. 4

    Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.

  5. 5

    Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.

  6. 6

    Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.

  7. 7

    Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.

  8. 8

    Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.