Beef Stroganoff

5 from 2 votes

Recipe from Two Peas and Their Pod

This classic Beef Stroganoff recipe is made with tender strips of beef, mushrooms, and a rich and creamy sauce. Serve over egg noodles, rice, or mashed potatoes. This 30-minute meal is a dinner favorite!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: beef, mushrooms

Servings:

Calories: 370kcal

Ingredients

1 1/2 lbs top sirloin steak, sliced into 1/4-inch-thick strips
Kosher salt and pepper, for seasoning
2 tablespoons olive oil
3 tablespoons butter
1 yellow onion, diced
12 ounces white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream, or plain Greek yogurt, at room temperature
Kosher salt and black pepper to taste
Freshly chopped chives, for garnish
8 oz cooked egg noodles, for serving (can serve with rice or mashed potatoes)

Instructions

Season the steak strips with salt and pepper.
In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the steak strips to the pan, in a single layer. Cook for 1 minute, do not stir. Use tongs to flip the steak strips and cook for 1 more minute. Transfer to a plate. If the beef strips won’t fit in an even layer, cook in 2 batches.
Turn the heat to medium and add the butter. When the butter is melted, add the onion and mushrooms. Cook until tender and mushrooms are browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Stir in the flour and cook for 1 minute.
Add the broth, Worcestershire sauce, and Dijon mustard. Stir until combined. Bring to a boil and then reduce to simmer. Stir in the sour cream.
Add the beef to the pan and stir until well coated in the sauce. Let simmer for 2 to 3 minutes. Season with salt and pepper, to taste.
Garnish with fresh chives. Serve over egg noodles. You can also serve with rice or mashed potatoes.

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