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Creamy Beef Stroganoff with Mushrooms and Sour Cream Recipe

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4.3 from 60 reviews

Classic Beef Stroganoff is a rich and creamy Russian-inspired dish featuring tender strips of sirloin steak sautéed with mushrooms, onions, and garlic, then simmered in a flavorful beef broth with Worcestershire sauce and Dijon mustard, finished with a dollop of sour cream. Perfect served over egg noodles, rice, or potatoes for a hearty and comforting meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Beef and Coating

  • 1.5 pounds top sirloin steak, thinly sliced against the grain
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Vegetables and Aromatics

  • 1 Tablespoon olive oil
  • 1 cup onion, finely chopped
  • 16 oz mushrooms, thinly sliced
  • 1 clove garlic, minced

Cooking and Flavoring Ingredients

  • 4 Tablespoons butter
  • 2 cups low sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onions and thinly sliced mushrooms, cooking them for 5-6 minutes until they become soft. Add the minced garlic and cook for an additional minute. Remove the vegetables from the pan and keep them warm.
  2. Prepare the Steak: Thinly slice the top sirloin steak against the grain. In a bowl, toss the steak strips with all-purpose flour, salt, and black pepper, ensuring all pieces are evenly coated.
  3. Sear the Steak: Add butter to the skillet and allow it to melt over medium-high heat. Once the butter is melted and the skillet is hot, add the coated steak strips. Sear each side for about one minute; the center will remain slightly raw at this stage.
  4. Simmer with Broth and Vegetables: Lower the heat to medium. Return the sautéed mushrooms and onions to the skillet. Pour in the low sodium beef broth and Worcestershire sauce. Let the mixture simmer for 4-5 minutes, allowing the sauce to thicken and the steak to mostly cook through.
  5. Finish the Sauce: Remove the skillet from heat and stir in the Dijon mustard and sour cream until well combined. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Serve the beef stroganoff immediately over cooked egg noodles, rice, or potatoes as desired for a complete meal.

Notes

  • For a creamier texture, use full-fat sour cream.
  • Be careful not to overcook the steak; it should be tender and slightly pink inside.
  • Feel free to substitute top sirloin with ribeye or sirloin tips for extra tenderness.
  • This dish pairs well with buttered egg noodles or mashed potatoes to soak up the delicious sauce.
  • Low sodium beef broth keeps the salt level manageable; adjust seasoning carefully at the end.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian

Find it online: https://ellarecipe.com/creamy-beef-stroganoff-with-mushrooms-and-sour-cream-recipe/