Beef Stroganoff Recipe

square image of beef stroganoff with egg noodles in a cast iron skillet

Cold nights call for a hearty Beef Stroganoff Recipe for dinner. This one-pot meal is comfort food all the way and will leave everyone satisfied!

Course Main Dish

Cuisine European

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 706kcal

Author Julie Kotzbach

Equipment

Ingredients

2 tablespoons butter
1 large yellow onion peeled & thinly sliced
8 ounces button mushrooms sliced
2 cloves garlic minced
2 tablespoons olive oil plus more as needed
1.5 pounds sirloin steak cut into small 1/2-inch strips
3 tablespoons all-purpose flour
14.5 ounces beef broth
1 tablespoon Worcestershire sauce
½ teaspoon Dijon mustard
2 bay leaves
¾ cup sour cream
salt and pepper to taste
cooked wide egg noodles for serving
fresh parsley chopped, for garnish

Instructions

Heat up 2 tablespoons butter in a large, deep-sided skillet over medium heat. Add 1 large yellow onion and 8 ounces button mushrooms and season them with salt and pepper. Cook for 5-7 minutes, stirring often, until the liquid has evaporated and the veggies are tender. Add 2 cloves garlic and cook for 1 minute until fragrant. Transfer the veggies to a bowl and set aside.
Turn the heat up to medium-high and add 2 tablespoons olive oil to the same skillet. Season 1.5 pounds sirloin steak with salt and pepper. Sear the steak in batches for 1 minute on each side, about 4 minutes total, to get a good sear on the meat. Add more olive oil between batches if needed. (see note)
Add all the steak back to the skillet. Sprinkle 3 tablespoons all-purpose flourover the meat and stir to coat. Cook for 1 minute and then pour in 14.5 ounces beef broth. Be sure to scrape up all the browned bits on the bottom of the skillet.
Add 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 2 bay leaves to the skillet. Bring to a boil. Then reduce the heat to medium and simmer for 5 minutes. Take out the bay leaves and stir the mushrooms and onion into the sauce. Cook for 2-3 minutes until the veggies are warmed through. (see note)
Remove the skillet from the heat and stir in ¾ cup sour cream. Check the seasoning and add salt and pepper as needed.
Spoon the beef stroganoff over cooked wide egg noodles or stir the noodles right into the sauce. Sprinkle with chopped fresh parsley for garnish. Serve warm.

Notes

Nutritional information includes 8 ounces of uncooked wide egg noodles (2 ounces per serving).
Searing the beef adds a nice flavor to this dish and partially cooks the beef. The meat will continue to cook as the sauce simmers, but will most likely still be a bit pink inside. It's steak, so that's okay. If you prefer your steak cooked through, you can sear it longer.
If you want the sauce thicker, combine 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Stir it into the sauce and simmer until it has thickened.
For a creamier sauce, feel free to increase the sour cream up to 1 cup - start with ¾ cup and add more to taste.

Nutrition