Award Winning Beef Stroganoff
Indulge in the ultimate comfort food with this Award Winning Beef Stroganoff—an irresistible combination of tender beef sirloin, creamy sour cream sauce, and hearty egg noodles. Perfectly seasoned and lightly dredged in flour, the beef is seared to golden perfection before being simmered with sautéed onions, garlic, and earthy mushrooms in a rich beef broth infused with Worcestershire sauce. The finishing touch? A luxurious blend of tangy sour cream and Dijon mustard that creates a velvety, restaurant-quality sauce. Ready in just 50 minutes, this hearty dish is ideal for family dinners or special occasions. Serve it over a bed of buttery egg noodles and garnish with fresh parsley for a comforting, flavor-packed meal that’s sure to be a favorite.
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Recipe Information
Ingredients
- 1 pound Beef sirloin steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 ounces Mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup Sour cream
- 1 teaspoon Dijon mustard
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat from the beef sirloin and slice it into thin strips, about 1/4 inch thick. Season the strips with salt and black pepper.
Dredge the beef strips in the all-purpose flour, ensuring they are lightly coated on all sides.
In a large skillet or sauté pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Sear the beef strips in batches for 1-2 minutes per side until browned. Remove the beef strips and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.
Pour in the beef broth and Worcestershire sauce. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Return the seared beef strips to the skillet. Cover and simmer for 10 minutes, allowing the flavors to meld and the beef to become tender.
In a small bowl, whisk together the sour cream and Dijon mustard. Gradually stir this mixture into the skillet, making sure it incorporates smoothly into the sauce. Cook for an additional 3-5 minutes, being careful not to let the sauce boil.
While the stroganoff simmers, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the beef stroganoff over a bed of cooked egg noodles. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.5 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
