Classic Beef Stroganoff with Tender Sirloin
"A comforting and savory beef stroganoff featuring thinly sliced sirloin, earthy mushrooms, and a velvety sour cream sauce, traditionally served over perfectly cooked egg noodles. This variant focuses on quick searing and gentle sauce preparation to ensure tender beef and a rich, uncurdled sauce."
Ingredients
All Steps
- 1
Pat beef sirloin slices dry with paper towels and season generously with salt and pepper. Set aside.
- 2
Cook egg noodles according to package instructions until al dente. Drain and set aside, tossing with a tiny bit of butter or olive oil to prevent sticking.
- 3
In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear beef in batches for 1-2 minutes per side until nicely browned. Do not overcrowd the pan. Remove seared beef and set aside.
- 4
Reduce heat to medium, add the remaining 1 tablespoon of butter to the skillet. Add chopped onion and sauté for 3-5 minutes until softened. Add sliced cremini mushrooms and cook for another 5-7 minutes, stirring occasionally, until they are golden brown and their liquid has evaporated.
- 5
Sprinkle all-purpose flour over the onions and mushrooms, stir constantly for 1 minute to cook out the raw flour taste.
- 6
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook, stirring, until the sauce thickens slightly, about 3-5 minutes.
- 7
Stir in the Dijon mustard and Worcestershire sauce. Reduce heat to low.
- 8
Return the seared beef to the skillet. Gently fold in the sour cream until just combined. Do not let the sauce come to a rolling boil after adding the sour cream to prevent curdling. Taste and adjust seasoning if needed.
- 9
Serve the beef stroganoff immediately over the hot egg noodles, garnished with fresh chopped parsley.