Shortcut Sirloin Stroganoff
Indulge in the ultimate comfort food with this Shortcut Sirloin Stroganoff, a rich and creamy dish that comes together in just 30 minutes! Featuring tender slices of seared sirloin steak, sautéed cremini mushrooms, and a velvety sour cream and Dijon mustard sauce, this recipe captures all the classic stroganoff flavors with a time-saving twist. Served over buttery egg noodles and finished with optional fresh parsley, it’s an easy yet elegant weeknight dinner that doesn’t skimp on flavor. Perfect for busy cooks looking for a quick stroganoff recipe that feels indulgent without the fuss!
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Recipe Information
Ingredients
- 1 pound Sirloin steak
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Beef broth
- 0.75 cup Sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a pot of salted water to boil and cook the egg noodles according to the package instructions. Drain and set aside.
While the noodles cook, season the sirloin steak on both sides with salt and pepper. Slice the steak into thin strips against the grain.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak strips in batches to avoid overcrowding the pan. Sear for 1-2 minutes on each side until browned but not cooked through. Remove the steak to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the beef broth and stir to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
In a small bowl, mix the sour cream and Dijon mustard until smooth. Gradually stir the mixture into the skillet, ensuring the sauce is well combined.
In another small bowl, whisk together the cornstarch and cold water to make a slurry. Slowly add the slurry to the skillet, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the steak strips and any accumulated juices to the skillet. Simmer for 2-3 minutes until the steak is just cooked through. Taste and adjust seasoning if needed.
Serve the stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 743 mg | 16% | |
*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.
