Ingredients

1 pound Top Sirloin Steak (thinly sliced)

2 tablespoons Olive Oil (can substitute with vegetable oil)

2 tablespoons Unsalted Butter

1 medium Onion (finely chopped)

8 ounces Brown Mushrooms (thickly sliced)

2 cloves Garlic (minced)

2 tablespoons All-purpose Flour (opt for gluten-free if needed)

1 cup Beef Broth (low-sodium optional)

1 cup Heavy Whipping Cream (or half-and-half)

1 cup Sour Cream (temper before adding)

1 tablespoon Worcestershire Sauce

1 teaspoon Dijon Mustard (optional)

Salt & Black Pepper to taste

1/4 cup Green Onion or Parsley (optional for garnish)

8 ounces Egg Noodles (or wide pasta/rice)

Instructions

Step 1: Heat a large deep skillet over medium-high heat and add 2 tablespoons of olive oil.

Step 2: Sear the thinly sliced top sirloin steak for about 1 minute per side until browned. Transfer the beef to a plate and cover to keep warm.

Step 3: In the same skillet, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until soft and translucent.

Step 4: Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.

Step 6: Gradually pour in the beef broth, scraping the bottom of the pan to deglaze and release any browned bits. Then add the heavy whipping cream and stir well.

Step 7: Temper the sour cream by mixing it with a few spoonfuls of the hot sauce from the pan, then stir the tempered sour cream into the skillet.

Step 8: Add Worcestershire sauce, Dijon mustard, and season with salt and black pepper to taste. Let the sauce simmer for a few minutes until slightly thickened.

Step 9: Return the seared beef to the pan and gently mix it into the sauce. Cook for an additional minute to warm the beef through.

Step 10: Serve the creamy beef stroganoff over cooked egg noodles or your choice of wide pasta or rice. Garnish with chopped green onions or parsley if desired.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.

Use gluten-free flour or cornstarch to make the sauce gluten-free.

Add a splash of white wine before adding the broth for an extra depth of flavor.

Swap sirloin for tender cuts like filet mignon for a more luxurious dish.

Include a handful of fresh thyme or dill to brighten the sauce.

FAQs

Can I use a different cut of beef for stroganoff?

Yes, you can use ribeye, tenderloin, or even stew beef. Just ensure it is sliced thinly for quick cooking and tender results.

Is it necessary to temper the sour cream?

Tempering the sour cream by mixing it with hot sauce before adding prevents curdling and ensures a smooth, creamy sauce.