This beef stroganoff version uses thin-sliced sirloin steak instead of ground beef for a more elevated (but still easy) dinner. Quick-seared and smothered in a creamy mushroom sauce, it’s ideal for when you want something a little fancier without extra effort.
Steak Stroganoff
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Ingredients
1 lb sirloin steak, thinly sliced against the grain
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon butter
1 small yellow onion, thinly sliced
2 cloves garlic, minced
8 oz mushrooms, sliced
½ cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup sour cream
1 Tablespoon cream cheese
½ cup sour cream
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Fresh parsley, for garnish
Cooked egg noodles, for serving
Directions
- Season steak slices with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steak quickly in batches, about 1–2 minutes per side. Remove to a plate.
- Reduce heat to medium. Add butter to the pan and sauté onions until soft, about 5 minutes. Add garlic and cook 30 seconds more.
- Add mushrooms and cook until browned and their liquid evaporates, about 6–7 minutes.
- Stir in beef broth, Worcestershire, and Dijon. Simmer for 3–4 minutes.
- Lower heat, stir in sour cream and cream cheese .If you want a thicker sauce, stir in the cornstarch slurry and simmer for 1–2 more minutes.
- Return steak to the pan and heat through, about 1 minute.
- Serve over egg noodles, garnished with parsley.
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