Ingredients
Equipment
Method
- In a medium bowl, toss the thinly sliced beef with the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. This will help to slightly thicken the sauce and give the beef a lovely sear.1.5 pounds beef sirloin or tenderloin, 2 tablespoons all-purpose flour, 1 teaspoon salt, 0.5 teaspoon black pepper
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef strips for 1–2 minutes per side, until nicely browned. Remove the beef from the skillet and set aside on a plate.3 tablespoons unsalted butter, 2 tablespoons olive oil, 1.5 pounds beef sirloin or tenderloin
- Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.3 tablespoons unsalted butter, 2 tablespoons olive oil, 1 large onion
- Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned and tender, about 8–10 minutes.8 ounces cremini mushrooms, 1 large onion
- Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.2 cloves garlic, 1.5 cups beef broth
- Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer and let it cook for 2–3 minutes to allow the flavors to meld and the sauce to slightly reduce.1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Return the seared beef and any accumulated juices to the skillet. Stir to combine with the sauce.1.5 pounds beef sirloin or tenderloin
- Reduce the heat to low, cover the skillet, and let the stroganoff simmer gently for about 5–10 minutes, or until the beef is heated through and tender.
- Remove the skillet from the heat. In a small bowl, whisk the sour cream briefly to loosen it. Gradually stir the sour cream into the stroganoff mixture until it’s creamy and well combined. Do not boil the stroganoff after adding the sour cream, as this can cause it to curdle.1 cup sour cream
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately over hot cooked egg noodles, garnished with fresh chopped parsley.1 teaspoon salt, 0.5 teaspoon black pepper, Cooked egg noodles, 0.25 cup fresh parsley
Notes
Refrigerate any leftovers in an airtight container within two hours of cooking. It will stay fresh in the refrigerator for up to 3–4 days. To reheat, gently warm the stroganoff in a saucepan over low heat, stirring frequently. You can add a tablespoon or two of beef broth or water if the sauce seems too thick. Avoid boiling, as this can cause the sour cream to curdle. For longer storage, you can freeze portions of the stroganoff. Allow it to cool completely before transferring it to freezer-safe containers or bags. Frozen stroganoff can be kept for up to 2–3 months. To reheat from frozen, thaw overnight in the refrigerator and then follow the stovetop reheating instructions.