Beef stroganoff

Ingredients

  • 1 lb top sirloin steak, thinly sliced into strips*
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 medium onion, finely chopped
  • 1/2 lb brown mushrooms, thickly sliced
  • 1 garlic cloves, minced
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp green onion, to garnish
  • 8-12 oz egg noodles, to serve

Preparations

    step 1

    Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

    step 2

    Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

    step 3

    Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

    step 4

    Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

    step 5

    Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

    step 6

    Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.p>