Beef Stroganoff

Rich, creamy and full of flavor, this beef stroganoff is easy enough for every day dining and elegant enough for company.

Prep Time30

Cook Time30

Total Time1

Servings:

Calories: 518kcal

Author: Terri @ that's some good cookin'

1.25 pounds beef steak of choice (see Notes!)
½ teaspoon kosher salt or to taste
½ teaspoon pepper or to taste
2 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, sliced into quarter rings
12 ounces baby bella or cimini mushrooms, sliced a little less than ¼-inch thick White mushrooms work well, too.
2 cloves fresh garlic, minced
3 tablespoons flour
2 cups beef broth or beef stock
¾ cup sour cream
1 tabelspoon Dijon mustard
Chopped fresh parsley for garnish, optional
1 12 ounce bag wide egg noodles cooked according to package directions

Trim fat from out of steak. Slice steak into ¼-inch thick strips. (See Notes) Cut the strips about 2-inches long. Sprinkle with salt and pepper.
Heat a frying pan over medium high heat. Add 1 tablespoon cooking oil. Fry half of the beef strips for one minute. Turn the strips over and fry for another minute. The centers should be pink. Remove cooked beef to a plate or platter and repeat cooking process with remaining beef strips. Set cooked beef aside on plate or platter.
Lower the heat to medium and add butter to the same pan in which the beef was cooked. There is no need to clean the pan prior to adding the butter. Add the onion and mushrooms; sauté until nicely caramelized. Add the garlic and cook an additional 1 minute, stirring constantly.
Add about ½ cup of the beef broth to the onions, mushrooms, and garlic.. Stir and scrape the bottom of the pan in order to deglaze it. Allow almost all of the liquid to evaporate.
Sprinkle the onions, mushrooms, and garlic with flour and stir to incorporate. Cook about 1 minute, stirring constantly.
Add the remaining broth and stir well. Cook, stirring frequently, over medium heat until bubbly and thickened. Turn off heat and remove pan from burner.
Stir in the sour cream and Dijon mustard. Add the beef strips and stir to incorporate. Cook for about 2 minutes over medium heat until until the beef has warmed through and the mixture is bubbly. Serve over cooked wide egg noodles. Garnish with chopped fresh parsley, if desired.

Suggested beef cuts: top sirloin, flank steak, sirloin steak (tender), rib eye steak (tender), beef tenderloin (most tender, but pricey). For tougher cuts of beef, you may want to tenderize the steak somewhat after cutting into strips. Use the flat part of the tenderizer. Don't over tenderize.
Important information about how thick to cut beef: The cut of beef varies per personal preference. Tougher cuts of beef should be sliced quite thin, about 1/8-inch thick, and cooked quickly over high heat. It is easiest to cut beef thinly when the beef is very cold or just partially frozen.
Often white wine is used to replace some of the broth or stock. If using wine, change liquid measurements to ½ cup white wine and 1½ cups beef broth or stock.