Description
Creamy, quick, and loaded with flavor—this beef stroganoff nails weeknight comfort without sacrificing technique.
Ingredients
Units
Scale
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded 3/4 cm thick
- 300 g / 10 oz cremini mushrooms, sliced 1/8-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml / 2/3 cup full-fat sour cream
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound rib-eye to ¾ cm thickness and slice into strips. Season with salt and pepper.
- Heat 1 Tbsp oil in a skillet over high heat. Sear half the beef for 30 seconds per side. Remove to a plate.
- Add remaining oil and repeat with the rest of the beef. Set aside.
- Reduce heat, melt butter in the pan. Add sliced onion and cook for 1 minute. Add mushrooms and sauté for 4 minutes until golden.
- Sprinkle in flour and stir constantly for 1 minute to form a roux.
- Deglaze with ½ cup beef broth, scraping up brown bits. Once smooth, add remaining broth and Dijon mustard. Simmer for 5 minutes.
- Remove from heat and stir in sour cream until sauce is smooth and silky.
- Return cooked beef and juices to the sauce. Heat on low for 1 minute to warm through.
- Serve over egg noodles or tagliatelle, garnished with chopped chives.
Notes
- Rest the beef before slicing to ensure even cooking.
- If the pan is dry before flour, deglaze with a splash of broth to avoid burning the base.
- Use a wide pan for better caramelization of the beef and vegetables.
- If the sauce thickens too much after reheating, loosen with broth or pasta water—not cream.
Nutrition
- Serving Size: 1 serving
- Calories: 375