Ingredients

1½ pounds sirloin steak (or ribeye)

3 tablespoons all-purpose flour (divided)

½ teaspoon seasoned salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons salted butter

1 small onion (diced)

8 ounces mushrooms (sliced, white or cremini)

1 clove garlic (minced)

14.5 ounces beef broth

2 teaspoons Worcestershire sauce

½ tablespoon Dijon mustard

½ teaspoon dried thyme leaves

½ cup sour cream

Egg noodles (pasta, or mashed potatoes for serving)

Instructions

Step 1: Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes.

Step 2: Season the beef with seasoned salt and black pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.

Step 3: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.

Step 4: Reduce heat to medium. Add butter and diced onion to the pan, cooking until the onion is softened, about 4–5 minutes. Add sliced mushrooms and minced garlic, cooking until softened, about 4 minutes more.

Step 5: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook, stirring, for 1 minute.

Step 6: Pour in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring to a boil, then reduce heat and let simmer uncovered for 5 minutes to thicken.

Step 7: Return the browned beef and any juices from the plate to the skillet. Cook an additional 2 minutes until the beef is heated through.

Step 8: Remove from heat and stir in the sour cream. Season with additional salt and pepper to taste. Serve immediately over egg noodles or mashed potatoes. Garnish with parsley if desired.

Tips & Variations

Use ribeye for a juicier, more tender result, or sirloin for a leaner option.

For a deeper flavor, briefly marinate the beef in a splash of Worcestershire sauce before cooking.

Substitute sour cream with Greek yogurt for a lighter twist, adding it off the heat to prevent curdling.

Add fresh parsley on top for a burst of color and freshness.

Serve with mashed potatoes or rice if you prefer an alternative to egg noodles.

FAQs

Can I use other cuts of beef for stroganoff?

Yes, tender cuts like ribeye, sirloin, or even tenderloin work best. Avoid tough cuts that require long cooking times, as this recipe relies on quick cooking.

Is it necessary to brown the beef first?

Browning the beef adds flavor and texture, creating a richer stroganoff. Skipping this step can result in less depth and a softer texture.