This easy beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!
- ▢1 ½ pounds sirloin steak cut 1/2″ thick
- ▢3 tablespoons flour divided
- ▢½ teaspoon seasoned salt
- ▢½ teaspoon pepper
- ▢2 tablespoons olive oil
- ▢2 tablespoons butter
- ▢1 small onion diced
- ▢8 ounces mushrooms sliced
- ▢1 clove garlic minced
- ▢14 ½ ounces beef broth
- ▢2 teaspoons Worcestershire sauce
- ▢½ tablespoon dijon mustard
- ▢½ teaspoon thyme
- ▢½ cup sour cream
- Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
- Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
- Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
- Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
- Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
- Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
- Season with salt & pepper and serve over egg noodles and garnish with parsley.
- Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
- Brown in small batches, if the pan is overcrowded, it’ll steam and won’t get a nice crust.
- Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
- Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
- Reheat it on low if needed.