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Rolling Sauce

30-Minute Beef Stroganoff

Pan-seared sirloin and mushrooms in a tangy sour cream gravy, built in one skillet in about half an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Beef
  • - 1 lb sirloin steak thinly sliced against the grain
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
Mushrooms & Aromatics
  • - 3 tbsp butter divided
  • - 8 oz cremini mushrooms sliced
  • - 1 medium yellow onion thinly sliced
  • - 3 cloves garlic minced
Sauce
  • - 2 tbsp all-purpose flour
  • - 1 3/4 cups beef broth
  • - 1 tbsp Worcestershire sauce
  • - 1 tbsp Dijon mustard
  • - 3/4 cup sour cream room temperature
To Serve
  • - 8 oz wide egg noodles
  • - 2 tbsp chopped fresh parsley

Method
 

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
  2. Pat the beef dry and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Sear the beef in batches, about 1 1/2 minutes per side, until deeply browned. Transfer to a plate.
  3. Add 1 tablespoon butter to the skillet. Add the onion and cook 2-3 minutes until softened. Add the mushrooms and cook 5-6 minutes, until they release their liquid and it evaporates. Add the garlic and cook 30 seconds.
  4. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the beef broth, then add the Worcestershire sauce and Dijon mustard. Simmer 3-4 minutes until thickened, scraping up the browned bits from the pan.
  5. Reduce heat to low. Whisk a few tablespoons of the hot sauce into the sour cream to temper it, then stir the tempered sour cream into the skillet.
  6. Return the seared beef to the skillet and warm through for 1-2 minutes without boiling. Thin with reserved pasta water if needed.
  7. Serve over the egg noodles, topped with parsley.

Notes

  • Storage: Refrigerate in an airtight container for up to 3 days.
  • Make ahead: Make the sauce and beef up to 2 days ahead; store separately from the noodles and reheat gently on the stovetop with a splash of broth.
  • Swap: Use boneless chicken thighs in place of beef, or substitute full-fat Greek yogurt for the sour cream.