Beef Stroganoff
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 poundssirloin steak (or ribeye)
- 3 tablespoonsall-purpose flour (divided)
- ½ teaspoonseasoned salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 2 tablespoonssalted butter
- 1 smallonion (diced)
- 8 ouncesmushrooms (sliced, white or cremini)
- 1 clovegarlic (minced)
- 14 ½ ouncesbeef broth
- 2 teaspoonsworcestershire sauce
- ½ tablespoondijon mustard
- ½ teaspoondried thyme leaves
- ½ cupsour cream
- egg noodles (pasta, or mashed potatoes for serving)
Directions
- 1
Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
- 2
Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- 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
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
Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
- 6
Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
- 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
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.