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Creamy beef stroganoff with mushrooms and onions, served over a bed of buttered egg noodles.
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Beef Stroganoff with Steak

Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: beef stroganoff, retro dinner ideas
Servings: 4 servings
Author: Pat Nyswonger

Ingredients

  • 1½ pounds sirloin steak
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter (divided)
  • 12 ounces fresh mushrooms sliced
  • 1 large onion sliced
  • 2 garlic cloves minced
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine
  • 2 cups beef broth
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ⅓ cup sour cream
  • 3 cups egg noodles cooked

Instructions

  • Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.
    Slicing beef across the grain into thin strips.
  • Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.
    Searing strips of beef to brown them in a skillet.
  • Reduce the heat to medium. Add half the butter to the skillet. Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.
    Adding sliced mushrooms to the pan.
  • Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.
    Adding sliced onions to sautéed mushrooms in a skillet as part of the beef stroganoff recipe preparation.
  • Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
    Adding flour to a skillet with mushrooms and onions.
  • Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate.
    Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.
    Pouring beef broth into the skillet.
  • Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.
    Adding the beef strips back to the stroganoff sauce.
  • Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.
    Adding sour cream to the creamy beef, mushroom, and onion mixture to finish the stroganoff sauce.

Notes

  • Slice steak thin and across the grain to keep it tender.
  • Don’t overcrowd the pan when searing the beef. Work in batches to get that rich, browned flavor.
  • Use room temp sour cream to prevent curdling when stirred into the hot sauce.
  • Deglaze with wine or broth to lift the flavorful browned bits off the pan.
  • Skip freezing the noodles if you plan to freeze leftovers; they get mushy. Freeze just the beef and sauce.

Nutrition

Serving: 1 serving | Calories: 621kcal | Carbohydrates: 34g | Protein: 47g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 693mg | Potassium: 1098mg | Fiber: 3g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 5mg
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