Easy Beef Stroganoff Recipe
Ingredient List:
- 1 1/2 pounds sirloin steak or ribeye
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion (small), diced
- 8 ounces mushrooms, sliced (white or cremini)
- 1 garlic clove, minced
- 14 ounces beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
- Sour 1/2 cup cream
- Cooked egg noodles or mashed potatoes (optional)
Slow Cooker Mississippi Pot Roast
Directions:
- Pat steak dry with paper towels and cut into 1/4-inch thick strips or 1-inch cubes. Season the beef with salt and black pepper, and sprinkle with 1 tablespoon of flour. Shake off excess flour.
Heat the olive oil in a large skillet or saucepan over medium-high heat. Cook the beef in small batches until browned, about 1 minute on each side. Transfer to a plate and set aside.
Reduce heat to medium. Add the butter and onions to the pan and cook until the onions are soft, about 4 to 5 minutes. Add mushrooms and garlic and cook until softened, about 4 minutes.
Add remaining 2 tablespoons flour to mushroom mixture and cook 1 minute. Stir in beef stock, Worcestershire sauce, Dijon mustard, and dried thyme. Once it boils, reduce the heat to low and simmer uncovered for 5 minutes.
Return the browned beef and pan juices to the sauce on the plate. Cook for an additional 2 minutes or until beef is cooked through. Remove from heat and carefully stir in sour cream. Season with salt and pepper.
Note:
To thicken the sauce, cornstarch slurry can be used in place of additional flour.
Do not boil the sour cream after adding it to prevent it from curdling.