Ingredients
Scale
- 1 lb beef sirloin (or tenderloin, thinly sliced)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced, such as cremini or button)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (or Greek yogurt)
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
- Egg noodles or rice (for serving)
Instructions
Step 1: Cook the Beef
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced beef to the skillet in a single layer. Season with salt and pepper. Cook for about 2–3 minutes until browned. Remove the beef from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the chopped onion and sauté for about 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the sliced mushrooms and cook for about 5 minutes until they are tender and browned.
Step 3: Make the Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce slightly.
- Reduce the heat to low and stir in the sour cream until well combined. Return the cooked beef to the skillet and heat through, about 2–3 minutes. Adjust seasoning with salt and pepper to taste.
Step 4: Serve
- Cook egg noodles or rice according to package instructions.
- Serve the beef stroganoff over the cooked noodles or rice.
- Sprinkle with fresh chopped parsley before serving.
- Prep Time: 15
- Cook Time: 20