The Best Beef Stroganoff Recipe

Wooden spoon dripping stroganoff sauce onto a plate of pasta and steak.

The Best Beef Stroganoff Recipe

This Beef Stroganoff has all day flavor in under an hour. Serve it over noodles, mashed potatoes or rice for a great family dinner. People will ask for seconds before they are even done eating!

Course Main Course

Cuisine American

Prep Time 25

Cook Time 25

Servings people

Calories 371kcal

Author Susie Weinrich

Ingredients

1 lb. top-sirloin steak thinly sliced across the grain for maximum tenderness
2 Tbsp. olive oil
2 Tbsp. butter
½ medium onion finely chopped
10 oz cremini mushrooms sliced
1 clove garlic minced
1 Tbsp. flour
1 cup beef broth
½ cup heavy cream
½ cup sour cream
1 Tbsp. Worcestershire sauce or Dijon mustard
½ tsp. kosher salt or to taste
¼ tsp. freshly ground black pepper or to taste

Instructions

Heat a large skillet or cast iron pan over medium-high heat with the olive oil. When almost smoking, add the steak strips and cook without crowding the pan, just 1 minute per side, until lightly browned. Then remove and keep warm in a bowl covered with aluminum foil.
2 Tbsp. olive oil, 1 lb. top-sirloin steak
To the now empty pan, add butter, onion and mushrooms, sautéing until softened and slightly caramelized, about 6 to 8 minutes. Stir in garlic about 30 seconds.
2 Tbsp. butter, ½ medium onion, 10 oz cremini mushrooms, 1 clove garlic
Add flour and cook for another minute. Pour in the beef broth and whisk to deglaze the pan, scraping up browned bits.
1 Tbsp. flour, 1 cup beef broth
Stir in the heavy cream and simmer, stirring occasionally, until the sauce gently thickens, about 8-10 minutes.
½ cup heavy cream
Before adding the sour cream to the pan, temper it as follows to avoid breaking/curdling the sauce. In a small bowl, add the sour cream and a few spoonfuls of the warm sauce from the pan. Stir to combine.
½ cup sour cream, ½ tsp. kosher salt, ¼ tsp. freshly ground black pepper
Add sour cream mixture to pan and mix until smooth. Stir in Worcestershire sauce (or Dijon mustard), then season with salt and pepper, adjusting to your taste.
1 Tbsp. Worcestershire sauce
Return the steak with its juices to the pan, lower heat to medium low and bring just to a gentle simmer to heat through briefly. Finish with a sprinkle of parsley or green onions, if desired, and serve over your preferred starch.

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