Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
For the beef & sauce:
1 lb beef sirloin or tenderloin, sliced thin against the grain
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
1 tbsp olive oil
1 medium onion, sliced
2–3 cloves garlic, minced
8 oz mushrooms, sliced (white or cremini)
2 tbsp flour
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 cup sour cream
1/2 tsp paprika (optional)
For serving:
Cooked egg noodles, rice, or mashed potatoes
Fresh parsley for garnish
Instructions
1. Prep the beef
Slice beef into thin strips (¼ inch).
Season with salt and pepper.
2. Sear the beef
Heat 1 tbsp butter + oil in a large skillet over medium-high.
Add beef in a single layer and sear quickly (1–2 minutes).
Do not overcook — it will finish later.
Remove beef to a plate.
3. Cook onions & mushrooms
Add remaining 1 tbsp butter to the pan.
Sauté onions 3 minutes until soft.
Add mushrooms and cook until browned, 5–6 minutes.
Stir in garlic and cook 30 seconds.
4. Make the sauce
Sprinkle flour over the vegetables and stir 1 minute.
Pour in beef broth while whisking.
Add Worcestershire sauce and Dijon mustard.
Simmer 3–5 minutes until thickened.
5. Finish with sour cream
Reduce heat to low.
Stir in sour cream and paprika.
Add the beef (and any juices) back into the sauce.
Heat gently 2–3 minutes — do not boil or the sauce may separate.
Serve
Spoon over hot egg noodles, mashed potatoes, or rice.
Garnish with chopped parsley.
Tips & Variations
Cheaper beef cuts (like chuck) work if slow-cooked first — ask me for that version!
Add ¼ cup white wine when sautéing onions for extra flavor.
Substitute Greek yogurt for a lighter option.
Use ground beef for a quick 15-minute “weeknight” stroganoff.
If you want, I can also give you:
✅ Ground beef stroganoff
✅ Slow cooker stroganoff
✅ One-pot noodle stroganoff