Creamy Beef Stroganoff
This Creamy Beef Stroganoff features tender strips of sirloin seared to perfection and nestled in a luscious mushroom–onion sauce enriched with cream, sour cream, and flavorful seasonings. Served over egg noodles, it’s a classic comfort dish that’s surprisingly simple to make at home.
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ medium onion finely chopped
- ½ lb brown mushrooms thickly sliced
- 1 garlic clove minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 Tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
To Serve:
- 1 Tbsp green onion or parsley chopped
- 8 –12 oz egg noodles cooked according to package instructions
Instructions
- Heat oil in a large skillet or Dutch oven. Sear beef strips 1 minute per side, in batches.
- Remove and keep warm.
- In same pan, sauté butter, onion, and mushrooms for 6–8 minutes until softened.
- Add garlic and sauté 1 minute. Stir in flour and cook another minute.
- Pour in beef broth and cream, simmer for 1–2 minutes until slightly thickened.
- Temper sour cream with a few spoonfuls of hot sauce, then stir into pan.
- See full steps with tips & photos → https://mischacrossing.com/creamy-beef-stroganoff/
Notes
- Cut of Beef: Sirloin is tender and cooks quickly, but you can use ribeye or tenderloin strips if preferred.
- Thickening: If your sauce is too thin, simmer a minute longer; if too thick, add a splash more broth or cream.
- Make-Ahead: Cook the stroganoff base (through step 4), cool, and refrigerate up to 24 hours. Reheat gently, then finish with sour cream and beef.