Ingredients:

  • 5 lbs Beef Sirloin or Tenderloin, sliced thinly across the grain into 1/4-inch strips
  • 1/4 cup All-Purpose Flour, for dusting
  • Kosher Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 2 Tbsp Unsalted Butter, for searing
  • 1 Tbsp Olive Oil, for searing
  • 1 small Yellow Onion, Finely chopped
  • 8 oz Cremini (Baby Bella) Mushrooms, Sliced thickly
  • 2 cloves Garlic, Minced finely
  • 1 Tbsp Unsalted Butter, for sautéing aromatics
  • 1 Tbsp All-Purpose Flour, for roux base
  • 1/4 cup Dry Sherry or Dry Red Wine (optional)
  • 1 1/2 cups Beef Broth (low sodium)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 cup Full-Fat Sour Cream (room temperature)
  • 1 Tbsp Fresh Parsley, Chopped, for garnish
  • 12 oz Wide Egg Noodles, for serving

Instructions:

  1. Prepare the Beef: Pat beef strips completely dry. Toss lightly in a bowl with the 1/4 cup of flour, salt, and pepper until lightly coated.
  2. Sear the Beef (Crucial Step): Heat half the butter and oil in the skillet over high heat until shimmering. Working in batches (do not crowd the pan!), sear the beef quickly, about 1 minute per side, until nicely browned but still pink inside. Remove beef to a clean plate; set aside.
  3. Sauté Mushrooms & Onions: Reduce heat to medium. Add the remaining butter to the skillet. Sauté the sliced mushrooms until they release their liquid and turn golden brown (about 6-8 minutes). Add the chopped onion and sauté until softened, about 3 minutes more. Stir in the minced garlic for the last minute.
  4. Build the Roux: Sprinkle the 1 Tbsp of flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.
  5. Deglaze & Simmer: Slowly whisk in the dry sherry/wine (if using), scraping up any browned bits from the bottom. Let it bubble and reduce by half. Then, slowly whisk in the beef broth until smooth. Stir in the Worcestershire and Dijon mustard. Bring to a simmer and cook until the sauce has thickened slightly (about 5 minutes).
  6. Reintroduce Beef & Simmer: Return the seared beef strips (and any accumulated juices) to the pan. Simmer gently for just 2-3 minutes to heat through—do not boil once the meat is back in.
  7. Temper and Finish with Sour Cream: Remove the skillet from the heat entirely. In a small bowl, whisk a couple of spoonfuls of the hot sauce into the room-temperature sour cream to warm it up (tempering). Gently whisk the tempered sour cream mixture back into the skillet. Stir until just combined and the sauce is creamy and luscious. Taste and adjust seasoning.
  8. Serve: While the sauce finishes, cook the egg noodles according to package directions. Serve the Stroganoff spooned generously over the drained noodles, garnished with fresh parsley.