Classic Beef Stroganoff (with steak!)
When I need a quick but satisfying dinner, this is the recipe I make. Thinly sliced steak and mushrooms in a creamy, savory sour cream sauce, all on the table in under 30 minutes.
Ingredients
- 1 pound ribeye steak (cut into ¼-inch strips; see notes)
- 4 tablespoons olive oil (divided)
- 1 medium onion (finely diced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup sour cream
- salt and pepper (to taste)
Instructions
- Heat 2 tablespoons of oil in a large deep pan over medium-high heat. Brown the beef in batches for 1 minute on each side until lightly browned. Remove to a plate.
- Add the remaining 2 tablespoons of oil to the pan. Cook the onions, garlic, and mushrooms for 8-10 minutes until softened, and most of the moisture is evaporated.
- Stir in the flour until evenly distributed in the mushroom mixture.
- Add the beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly thickened. Remove from the heat.
- Pour the sour cream into a separate bowl. Slowly whisk a few tablespoons of the hot beef broth into the sour cream, then stir it back into the pan (this prevents the sour cream from curdling).
- Return the beef and any juices to the pan. Taste and season with salt and black pepper. Serve immediately over egg noodles!
Notes
Steaks to use: In addition to ribeye, top sirloin and striploin are good options. Cut them thinly against the grain to ensure they're tender.