Weeknight Beef Stroganoff
- 1 ¼ lb sirloin steak, sliced into thin strips across the grain
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 2 tbsp vegetable oil, divided
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- ¾ cup sour cream, at room temperature
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped
Weeknight Beef Stroganoff
- Put a large pot of salted water on to boil for the noodles.
- Pat the beef dry and season with 1/2 tsp of the salt and the pepper.
- Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heat until it shimmers.
- Sear half the beef in a single layer until browned on both sides and 145°F (63°C). Move it to a plate.
- Repeat with the remaining oil and beef.
- Lower the heat to medium. Melt the butter, add the mushrooms and onion and cook, stirring now and then, until browned and soft.
- Stir in the garlic and cook until fragrant.
- Sprinkle the flour over the vegetables and stir until no dry flour remains.
Weeknight Beef Stroganoff
- Slowly stir in the broth, Worcestershire, mustard and remaining 1/2 tsp salt. Simmer until thickened.
- Meanwhile, cook the noodles in the boiling water until tender, then drain.
- Turn the heat under the skillet to low. Stir a few spoonfuls of the hot sauce into the sour cream to warm it, then stir the sour cream into the skillet.
- Return the beef and its juices to the pan and stir until just heated through. Don't let it boil or the sour cream can curdle.
- Spoon the stroganoff over the noodles and sprinkle with parsley.
- Cook to 145°F inside (check with a thermometer).