Beef Stroganoff
This classic Beef Stroganoff uses tender strips of sirloin seared fast and folded into a creamy mushroom and sour cream sauce. It comes together in one skillet in 45 minutes and goes straight over a pile of buttery egg noodles.
Servings 4 servings
Calories 430kcal
Ingredients
- 1 pound sirloin steak about 450 g, or striploin or top round, sliced into thin strips against the grain
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces cremini mushrooms about 230 g, or button mushrooms, sliced
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried
- 1 tablespoon fresh parsley chopped, plus more for garnish
- 1 tablespoon dill fresh or dried, optional
- 1 tablespoon all purpose flour
- 1/2 cup white wine 120 ml, or substitute beef stock
- 1 cup beef broth 240 ml
- 3/4 cup sour cream 180 ml, at room temperature
- salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium high heat. Season the beef strips with salt and pepper, then sear them in batches so the pan never gets crowded. Cook just until browned on the outside and set them aside.
- Lower the heat to medium. Add the butter to the same skillet and cook the onion until translucent. Add the garlic and mushrooms and cook until the mushrooms are golden and their moisture has evaporated, about 8 to 10 minutes.
- Sprinkle the flour over the mushroom mixture, stir to combine, and cook for 1 minute. Deglaze the pan with the white wine or stock, scraping up all the browned bits from the bottom, then pour in the remaining beef broth.
- Add the thyme, parsley, and dill. Simmer for 5 minutes until the sauce thickens slightly. Reduce the heat and stir in the sour cream until the sauce is smooth.
- Add the seared beef and any juices left on the plate back to the pan. Simmer for 2 to 3 minutes, just until everything is heated through.
- Serve hot over a bed of buttery egg noodles and garnish with extra parsley or fresh thyme.
Notes
- Cut the beef against the grain for the most tender result. Look for the direction the muscle fibers run and slice across them.
- Do not overcook the beef. Sear it fast over high heat, pull it out, and let it reheat gently in the sauce at the very end.
- Fresh herbs add real brightness here. Use them if you can, since dried thyme and dill are noticeably flatter.
- Swap the sour cream for full fat Greek yogurt for a lighter version. Take it off the heat first either way so it does not curdle.
- Serve it over mashed potatoes or rice if egg noodles are not your thing.
- Bring the sour cream to room temperature before it goes in. Cold sour cream hitting a hot pan is the usual cause of a broken sauce.
Nutrition
Calories: 430kcal