Description
A comforting blend of tender beef and creamy sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 pound ribeye (or sirloin or filet mignon), thinly sliced against the grain
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup beef broth (low-sodium or homemade)
- ¾ cup full-fat sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 medium onion, thinly sliced
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 tablespoons butter
- Cooked egg noodles or mashed potatoes, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced beef, seasoning with salt and pepper. Sear until browned, about 2-3 minutes. Remove the beef and set aside.
- In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Add the sliced onion and mushrooms, cooking until they soften, around 5-7 minutes. Sprinkle flour if you desire a thicker sauce, stirring for a minute to coat.
- Add beef broth, sour cream, Dijon mustard, and Worcestershire sauce to the pan. Stir gently to combine all ingredients, allowing the sauce to thicken slightly.
- Return the seared beef to the skillet, stirring to coat with the sauce. Let it simmer for about 5 minutes, so the beef absorbs the flavors.
- Serve hot over cooked egg noodles or mashed potatoes. Garnish with fresh parsley.
Notes
Slice against the grain for maximum tenderness. Be careful not to overcrowd the pan when searing the beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: beef stroganoff, comfort food, family dinner, creamy sauce
