Beef Stroganoff
This is one of those meals that hits every time - creamy, rich, and uses ingredients I always have around. Takes about 45 minutes and makes enough to feed everyone with leftovers for lunch.
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.
Notes
Do not boil sauce after adding sour cream to prevent curdling.
Did you make this recipe?Let me know how you liked it below!