Go Back

Creamy Beef Stroganoff

"Savor decadence with Creamy Beef Stroganoff. Each forkful blends timeless allure, seamlessly combining elegance and comfort."
Print Recipe

Ingredients
  

  • 1 ½ lbs. Boneless beef sirloin steak pounded thin and cut into strips
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 yellow onion sliced
  • 8 oz. white button mushrooms sliced
  • 2 tsp garlic powder
  • 3 tbsp all-purpose flour
  • 1 tsp paprika
  • 1/4 cup dry sherry (or extra beef broth)
  • 2 cups low sodium beef broth
  • 1/3 cup sour cream
  • Freshly chopped parsley

Instructions
 

  • Season beef sirloin steak strips with salt and pepper.
  • Heat a large skillet over high heat and add 1 tbsp of olive oil.
  • Sear half of the steak strips for 30 seconds on each side, then promptly remove them from the skillet. Repeat with the remaining olive oil and steak strips.
  • Add 2 tbsp of butter to the empty skillet and add in the onions. Cook for 1 minute, then add in the mushrooms. Cook until tender, about 5 minutes.
  • Stir in garlic powder, flour, and paprika, stirring until thickened, approximately 1 minute.
  • Splash in the dry sherry, scraping off any browned bits on the bottom of the pan, and cook until the liquid is evaporated.
  • Gradually stir in the beef broth, then whisk in the sour cream and stir until combined and the sauce begins to thicken.
  • Add the seared steak strips and any plate juices back to the skillet and remove from heat.
  • Garnish with freshly chopped parsley and serve over hot cooked egg noodles. Enjoy!