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Close-up of beef stroganoff showing silky sour cream sauce and tender beef strips over egg noodles — beef stroganoff
Abdul Rehman

Beef Stroganoff

Tender seared sirloin and golden cremini mushrooms in a silky sour cream sauce, built in one pan and ready in 40 minutes. A reliable weeknight dinner that works equally well for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Dish
Cuisine: Russian-European
Calories: 545
Ingredients Method

Ingredients
  

  • For the Beef and Sauce:
  • 500 g 1.1 lb beef sirloin, sliced 5mm thin against the grain
  • 250 g 9 oz cremini mushrooms, sliced
  • 1 medium onion about 150g, finely diced
  • 3 cloves garlic minced
  • 2 tbsp 30g unsalted butter
  • 1 tbsp neutral oil
  • 2 tbsp all-purpose flour divided
  • 360 ml 1.5 cups beef broth, halal-certified
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 240 ml 1 cup full-fat sour cream, room temperature
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • Fresh flat-leaf parsley chopped, for garnish

Method
 

  1. Pat the beef dry with paper towels. Toss with 1 tbsp flour, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Heat 1 tbsp oil in a large heavy skillet over high heat until shimmering. Sear the beef in two batches, 60 to 90 seconds per side, until deep golden-brown. Remove to a plate.
  3. Reduce heat to medium. Add 2 tbsp butter. Cook diced onion for 4 to 5 minutes until soft and translucent.
  4. Add sliced mushrooms. Cook 6 to 7 minutes until golden-brown and the pan is completely dry with no visible liquid.
  5. Add garlic and stir for 30 seconds until fragrant.
  6. Sprinkle remaining 1 tbsp flour over the pan. Stir to coat everything and cook for 1 minute.
  7. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape all the browned bits from the pan bottom. Simmer 4 to 5 minutes until the sauce coats the back of a spoon.
  8. Remove pan from heat. Stir in sour cream until the sauce is smooth and even in color.
  9. Return beef and resting juices to the pan. Warm on low heat for 2 to 3 minutes. Do not boil. Beef must reach 71°C (160°F) internally.
  10. Serve over cooked egg noodles, garnished with parsley.