Easy Beef Stroganoff

Easy Beef Stroganoff (Page 5 ) | September 18, 2023

▢1 ½ pounds sirloin steak or ribeye , cut into ½-thick strips or 1-inch cubes
▢3 tablespoons flour divided
▢½ teaspoon seasoned salt
▢½ teaspoon black pepper
▢2 tablespoons olive oil
▢2 tablespoons butter
▢1 small onion diced
▢8 ounces mushrooms sliced, white or cremini
▢1 clove garlic minced
▢14 ½ ounces beef broth
▢2 teaspoons Worcestershire sauce
▢½ tablespoon dijon mustard
▢½ teaspoon dried thyme leaves
▢½ cup sour cream

Instructions
Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
Season with salt & pepper, serve over egg noodles, and garnish with parsley.

Notes
Striploin or ribeye are our favorite cuts of beef for this recipe. You can use any type of beef but we find that steaks give the best flavor.
Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
Brown in small batches, if the pan is overcrowded, it won’t get a nice crust.
Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop on low or in the microwave.