Description

This Creamy Beef Stroganoff recipe features tender slices of top sirloin steak cooked in a rich, luscious sauce made with mushrooms, onions, garlic, beef broth, and creamy dairy. It’s a comforting and hearty dish perfect for cozy nights at home, served over egg noodles for a classic finish.

Ingredients

Scale

Beef and Main 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)
to taste Salt & Black Pepper
1/4 cup Green Onion or Parsley (optional for garnish)
8 ounces Egg Noodles (or wide pasta/rice)

Instructions

Heat the skillet: Heat a large deep skillet over medium-high heat, adding 2 tablespoons of olive oil to prepare for searing the beef.
Sear the steak: Add the thinly sliced top sirloin steak to the hot skillet and sear for about 1 minute per side until browned. Then, transfer the steak to a plate and cover it to keep warm.
Sauté vegetables: In the same skillet, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and thickly sliced brown mushrooms, sautéing them for 6 to 8 minutes until softened and browned.
Add garlic: Stir in the minced garlic and sauté for another minute to release its aroma.
Incorporate flour: Sprinkle the all-purpose flour over the vegetables and cook for 1 minute while stirring to form a roux that will thicken the sauce.
Deglaze and add liquids: Pour in the beef broth, scraping the bottom of the pan to loosen any browned bits. Add the heavy whipping cream and stir everything together to create a creamy sauce.
Temper and add sour cream: Temper the sour cream by mixing it with a few spoonfuls of the hot sauce from the skillet, then stir this mixture into the pan to avoid curdling.
Season the sauce: Add Worcestershire sauce, Dijon mustard, salt, and pepper to taste. Simmer the sauce for a few minutes, allowing the flavors to meld.
Return beef to skillet: Return the seared steak slices to the pan, mixing them well into the sauce and cooking for an additional minute to heat through.
Serve: 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.

Notes

For a lighter version, substitute heavy whipping cream with half-and-half or sour cream with Greek yogurt (add at lower heat).
To make it gluten-free, use gluten-free flour and noodles.
Tempering the sour cream with some hot sauce prevents it from curdling in the warm sauce.
You can swap top sirloin with other tender cuts like ribeye for richer flavor.
This dish pairs well with steamed vegetables or a fresh green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Beef Stroganoff, creamy beef recipe, easy comfort food, stovetop beef stroganoff, mushroom sauce, classic Russian-inspired dish