Easy Steak Stroganoff
A comforting Russian classic with tender beef, earthy mushrooms, and a creamy sauce made with sour cream and Dijon mustard. Serve this rich dish over egg noodles or mashed potatoes for a cozy meal.
Equipment
- Large, heavy-bottomed skillet or pan
- Sharp chef’s knife
- Sturdy cutting board
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb beef (sirloin or tenderloin) thinly sliced
- 8 oz cremini or button mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil or butter for cooking
- Fresh parsley for garnish optional
- Egg noodles or mashed potatoes for serving optional
Instructions
- Prepare the meat: Season the beef with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef until browned, about 2-3 minutes per side. Remove and set aside.
- Make the sauce: In the same skillet, sauté the mushrooms and onions until soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Deglaze and simmer: Add beef broth, scraping up any browned bits from the pan. Stir in sour cream, Dijon mustard, and paprika. Let the sauce simmer for 5-7 minutes, adjusting seasoning with salt and pepper.
- Finish the dish: Return the beef to the pan and stir to coat with the sauce. Heat through for 2-3 minutes. Serve the stroganoff over egg noodles or mashed potatoes, garnished with parsley if desired.
Notes
Tips & Variations:
- For a richer sauce, add heavy cream or adjust the beef broth ratio.
- Substitute beef with chicken, pork, or ground meat for different variations.
- Add a splash of Worcestershire sauce for extra depth of flavor.
- Try a mix of mushrooms, including portobello, for a more robust taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of broth or cream if needed to thin the sauce.