Beef Stroganoff
my version of a classic beef stroganoff with tender strips of beef in a creamy mushroom sauce.
Ingredients
- 1 pound top sirloin steak thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion diced
- 1 package brown mushrooms slice thickly if you like, I minced mine
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ¾ cup heavy cream I used half/half because its what I had on hand
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 package egg noodles
- Green Onions or Parsley chopped to serve on top - I didn't but should have
Instructions
- In a Dutch oven or large deep pan. Get the pan really hot, add the olive oil and when the oil is hot, add the sliced beef in a single layer cooking 1 minute on each side. Cook until browned, sear beef in batches without overcrowding. Remove to a plate and set aside.
- Add the butter, add the onions and mushrooms, Sauté for 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned. Add the minced garlic and sauté for another minute. Add the flour stirring constantly.
- Add the beef broth, scraping any bits from the bottom of the pan, then add the cream and simmer for a couple of minutes or until the sauce slightly thickens. In a small cup or bowl temper the sour cream by adding a few tablespoons of the warm sauce to the sour cream. This will help it stop from curdling.
- Stir in the Worcestershire, Dijon mustard, season with salt and pepper season to taste. Add the beef with all the juices back into the sauce, simmer until the beef is heated through.