Beef Stroganoff

Beef Stroganoff

Makes 4-6 servings

  • 1 top sirloin steak
  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cups cremini mushrooms*, quartered
  • 3 cloves garlic, minced

2 ½ tablespoons all-purpose flour

  • 2 cups beef broth
  • 1 ½ teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ cup sour cream
  • Fresh parsley, finely chopped, for serving
  • Salt and pepper to taste

*White, oyster, or shiitake mushrooms will work, too

Trim any excess fat off the steak and slice against the grain into ¼ inch slices. Heat a heavy bottom pot over medium heat and add half of the olive oil to the pot. Add in the steak in a single layer and sear for 3-4 minutes on each side, do this in batches if it is crowded. Remove the steak and set aside. Lower to medium heat. Add the onion and mushrooms with the remaining olive oil and saute until softened and lightly browned, about 7-10 minutes. 

Add the garlic and saute for 1-2 minutes. Add the flour and toss to evenly coat. Slowly stir in the broth with a spoon or spatula. Continue to stir and lower the heat to medium-low. Let the liquid come to a simmer and stir to break up any clumps of flour. Season to taste. Add the dijon mustard, Worcestershire sauce and sour cream. Stir to combine. Let simmer over low heat for 10-15 minutes, stirring intermittently until thickened. Add in the beef and season to taste. Finish with the the chopped parsley.

Serve over egg noodles or mashed potatoes. 

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