As a kid my favorite dinner was beef stroganoff. My mom didn’t make it often and she only liked to make it when she could get the meat from a particular butcher in town, so when we did have stroganoff it was such a treat. I suppose I’ve been a sucker for sour cream and mushrooms since the early days!
I also rarely make beef stroganoff and, until now, always just used those dried sauce packets from the grocery store. I must admit that I liked how it tasted and it didn’t require any thought. But what I like more is cooking food from scratch whenever I can, so I decided it was time to try completely homemade beef stroganoff. And, in all honesty, it wasn’t any harder than using one of those sauce packets!
This recipe is simple but delicious. I researched tons of different recipes as I thought about how I wanted to put the dish together and this is what I came up with. The sauce was creamy and tasty, the meat was tender and I totally had seconds (just like the old days). I also love meals that use meat sparingly. This recipe makes a ton of food with just 1 pound of steak – I love that!
In the interest of full disclosure, Anna did not like it, but I think she just doesn’t like stroganoff to begin with. (She also doesn’t like chicken pot pie, so can we trust her? I think not.) Owen only ate two bites, but that was more a function of Anna giving him a giant granola bar 5 minutes before dinner without telling me. Soooo helpful. Cate said it was really good and worthy of sharing on the blog and Nate agreed. At least I have some supporters in the family!
- ~1 pound sirloin steak
- 4 tablespoons butter
- 1 tablespoon olive oil
- ½ onion, chopped
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon dry mustard (you could sub out for dijon mustard, probably 2 or 3 teaspoons)
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch whisked with a bit of cold water
- salt (preferably kosher)
- ground pepper
- Slice steak into think strips about 2-3 inches long. Be sure to cut against the grain!
- Heat butter and olive oil in a large, deep skillet over medium-high heat. When the pan is hot, add the sliced steak and cook 1 minute, sprinkling evenly with salt and pepper while the first side cooks. Flip the pieces and cook for 1 minute more then remove the steak from the pan to a plate and set aside. It’s okay if some of the meat is still reddish-pink.
- Reduce heat to medium then add the onions and mushrooms to the pan and cook in the butter and juices for 5-10 minutes, until mushrooms are cooked through. Sprinkle the mixture evenly with some salt and pepper while it cooks.
- Add the beef broth to the pan along with the dry mustard, nutmeg and cornstarch slurry. Bring to a simmer, stirring well. Once sauce has thickened up, add the steak back to the pan. Stir in the sour cream and heat all the way through (do not bring to a boil). Add more salt and pepper to taste, if needed.
- Serve over cooked egg noodles and sprinkle with paprika. I have never done it, but I think some people also like stroganoff served over rice. This recipe makes a lot of sauce so you will have plenty and won’t have to skimp on the sauce when serving it up!