Ingredients (~8 servings)
- 2 lbs chuck or sirloin steak, fat trimmed and sliced into 1/4-inch strips
- 1 Tbsp kosher salt, divided
- 2 Tbsp extra-virgin olive oil
- 1/4 cup unsalted butter
- 1 large yellow onion, diced
- ~1 1/4 lbs white or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups beef stock
- 1 1/2 Tbsp fresh thyme, minced
- 1/2 tsp freshly cracked black pepper
- 1 1/2 Tbsp Worcestershire sauce
- 3/4 cup sour cream
- 1 1/2 Tbsp Dijon mustard
- Cooked pasta or mashed potatoes, for serving
- Fresh parsley, chopped, for serving
Season and Brown the Beef
Season the beef strips with 2 tsp of the salt – make sure you get all sides.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Working in small batches so you don’t crowd the pan, add the beef and let it sit undisturbed for ~1-2 minutes per side until properly browned.
Transfer the browned beef to a plate and repeat with remaining beef, adding the second tablespoon of olive oil as needed.
The goal here is good browning – that’s where your flavor comes from.
Cook the Vegetables
Drop the heat to medium and add the butter to the same skillet.
Once melted, add the diced onion and sliced mushrooms. Cook until the onion softens and the mushrooms start browning, about ~5-6 minutes.
Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.
Build the Sauce
Stir in the flour and cook for 1 minute, stirring constantly – this cooks out the raw flour taste.
Slowly pour in the beef stock while stirring to avoid lumps. Add the thyme, remaining 1 tsp salt, and black pepper.
Let this simmer, stirring often, until it starts to thicken – about ~5-7 minutes.
You’ll know it’s ready when it coats the back of a wooden spoon.
Finish with Dairy and Beef
Stir in the Worcestershire sauce, sour cream, and Dijon mustard until everything’s combined.
Bring to a gentle simmer – don’t let it boil hard or the sour cream might curdle.
Return the browned beef to the skillet and toss until everything’s coated with sauce.
Let it simmer for ~2-3 minutes so the beef heats through and the sauce thickens to your liking.
Serve over egg noodles, pasta, or mashed potatoes with chopped parsley on top.
Beef Stroganoff
Ingredients
Ingredients (~8 servings)
- 2 lbs chuck or sirloin steak fat trimmed and sliced into 1/4-inch strips
- 1 Tbsp kosher salt divided
- 2 Tbsp extra-virgin olive oil
- 1/4 cup unsalted butter
- 1 large yellow onion diced
- ~1 1/4 lbs white or cremini mushrooms sliced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 cups beef stock
- 1 1/2 Tbsp fresh thyme minced
- 1/2 tsp freshly cracked black pepper
- 1 1/2 Tbsp Worcestershire sauce
- 3/4 cup sour cream
- 1 1/2 Tbsp Dijon mustard
- Cooked pasta or mashed potatoes for serving
- Fresh parsley chopped, for serving
Instructions
- Season beef strips with salt and brown in batches in hot olive oil until deeply colored.
- Remove beef and reduce heat. Melt butter and sauté onions and mushrooms until softened.
- Add garlic and cook briefly. Stir in flour and cook for 1 minute.
- Slowly pour beef stock into skillet, stirring to prevent lumps. Add thyme, salt, and pepper.
- Simmer sauce until thickened, about 5-7 minutes.
- Stir in Worcestershire sauce, sour cream, and Dijon mustard.
- Gently return beef to skillet and simmer 2-3 minutes until heated through.
- Serve over pasta or mashed potatoes. Garnish with fresh parsley.
