Beef Stroganoff
This classic Beef Stroganoff features tender, seared beef strips and golden sautéed mushrooms enveloped in a rich, velvety sour cream and Dijon mustard sauce. Served over buttery egg noodles, it delivers an exquisite, comforting meal in just 30 minutes.
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🍳 Cooking Flow
Tenderize, slice, season, and quickly sear the beef strips over high heat, then set aside. → Sauté sliced onions, mushrooms, and minced garlic with butter until golden. → Stir in flour, beef broth, Dijon mustard, and sour cream, then simmer until thickened. → Return the beef and Worcestershire sauce to the skillet and simmer for 1 minute. → Boil egg noodles with salt and butter, then serve topped with the beef stroganoff.
Cooking Steps
Brief Cooking Order
Tenderize, slice, season, and quickly sear the beef strips over high heat, then set aside. → Sauté sliced onions, mushrooms, and minced garlic with butter until golden. → Stir in flour, beef broth, Dijon mustard, and sour cream, then simmer until thickened. → Return the beef and Worcestershire sauce to the skillet and simmer for 1 minute. → Boil egg noodles with salt and butter, then serve topped with the beef stroganoff.
Introduction
This classic Beef Stroganoff features tender, seared beef strips and golden sautéed mushrooms enveloped in a rich, velvety sour cream and Dijon mustard sauce. Served over buttery egg noodles, it delivers an exquisite, comforting meal in just 30 minutes.
Step 1
Use a rolling pin or meat mallet to pound and flatten the beef steak evenly.
Step 2
Slice the steak into long strips, trimming away any excess fat.
Step 3
Season the beef strips evenly with salt and black pepper, drizzle with olive oil, and toss by hand to coat well.
Step 4
Heat 2 tablespoons of oil in a large skillet over high heat. Add half of the beef strips in a single layer and sear untouched for 25 seconds until browned.
Step 5
Quickly flip the beef strips and sear untouched for another 25 seconds, then transfer them to a plate. Repeat with the remaining beef if needed.
Ingredients List
Important Notes
Sear the beef strips in batches over high heat for only 25 seconds per side to prevent overcooking and keep the meat tender and juicy.
Scrape the browned bits (fond) from the bottom of the pan when adding the beef broth to enrich the flavor of the sauce.
Add the sour cream over gentle heat and whisk or stir well to prevent curdling.
Do not simmer the beef too long at the end; just 1 minute is sufficient to reheat the meat and coat it in the hot sauce.
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