Beef Stroganoff
Serves: 4
  • 1 pound beef top sirloin steak (boneless, skinless chicken breast can be substituted)
  • Flour, for dredging
  • 2-3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • ½ cup chopped onion
  • ½ pound sliced cremini or button mushrooms
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup beef broth (chicken broth can be substituted)
  • Splash white wine or sherry
  • 2 teaspoons Dijon mustard
  • ¾ cup sour cream
  • 12 ounces medium egg noodles or 5 ounces fresh pasta noodles
  • 2 tablespoons butter
  • 1-2 tablespoons chopped fresh Italian parsley
  1. Thinly slice the beef across the width of the steak. Season with salt and pepper, then dredge in the flour, shaking off excess.
  2. In a large skillet, heat 2 tablespoons oil over medium high heat; cook half of the beef without stirring or turning until it is browned, about 2-3 minutes. Turn and cook just until browned then remove and keep it warm. If necessary, add an additional 1 tablespoon of oil to the skillet; add remaining beef and repeat process; remove and add to the cooked beef.
  3. To the same skillet, melt 1 tablespoon of butter over medium heat and cook and stir onions and garlic until softened, about 2-3 minutes. Add remaining 2 tablespoons of butter, add mushrooms and cook and stir until softened, about 3-4 minutes.
  4. Add wine then broth to the mushrooms, then stir in mustard and sour cream; bring to a simmer over low heat so the sour cream does not break. Add the browned beef and cook just until heated through. Season with salt and pepper.
  5. Cook egg noodles or pasta according to package directions; drain then toss with butter and parsley.
  6. Serve stroganoff over cooked noodles or pasta.
Recipe by A Year at the Table at