Ingredients
Scale
- 1 pound (450g) beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (280g) cremini or white mushrooms, sliced
- 1 cup beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (full fat for best creaminess, or Greek yogurt as a lighter substitute)
- 2 teaspoons all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
If you’re looking to make this a bit lighter, swapping sour cream for Greek yogurt works beautifully without sacrificing that creamy texture. And if mushrooms aren’t your favorite, feel free to add a handful of spinach or swap in zucchini for a fresh twist.
Instructions
- Heat the olive oil or butter in a large skillet over medium-high heat. Once shimmering, add the beef strips in a single layer. Sear for about 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the pan and set aside. I find this step crucial to lock in flavor and texture—rushing it means you lose that lovely caramelized crust.
- In the same pan, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and fragrant. Add the garlic and cook for another minute, stirring constantly so it doesn’t burn.
- Add the sliced mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This step brings out the deep, earthy flavors that make stroganoff so special.
- Sprinkle the flour over the mushrooms and stir well to coat. This helps thicken the sauce slightly. If you prefer a looser sauce, you can skip this step or reduce the flour to 1 teaspoon.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly reduced.
- Return the beef strips to the pan along with any juices collected on the plate. Stir gently to coat the beef in the sauce. Cook for another 2-3 minutes until the beef is cooked through but still tender.
- Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Be careful not to boil the sauce once the sour cream is added to prevent curdling. Season with salt and pepper to taste.
- Remove from heat and sprinkle with fresh parsley. Serve immediately over warm egg noodles or rice for a complete meal. This one-pan method means cleanup is a breeze—something every busy mom (or dad!) can appreciate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International