I once heard someone say that if you’re making beef stroganoff with steak, it should really be called Steak Stroganoff.
I totally agree.
We didn’t have this meal much that I remember when I was growing up, but ever now and again, we did and it was always good. It’s also a great quick meal to make on a weeknight.
Some people make this recipe with left-over beef and ketchup, which is ok, but I highly recommend using a sirloin steak if you have one on hand. You’ll be amazed at how this recipe will turn out.
And don’t forget, if you’re using Clover Meadows Beef, our steaks are double-wrapped to ensure freshness. You’ll need to take off both of the wraps before diving in!
Classic Beef Stroganoff with Sirloin Steak
- 1 1/2 lbs all natural sirloin steak cut into 1/8 inch strips
- 2 1/2 cup fresh mushrooms chopped
- 1 onion chopped
- 1 clove garlic diced
- 1 tsp Worcestershire sauce
- 1 1/2 cups sour cream
- 2 tsp butter
- 1 Tablespoon flour
- 1 1/2 cup beef broth
- 1 12 ounce package egg noodles or 1 1/2 cups rice
- Salt and pepper
- Cut the beef across the grain into about 1/8-inch strips. Hint: If the beef isn’t completely thawed, it will be easier to cut the beef in even strips.
- Melt 1 tsp butter in a skillet over medium high heat
- Cook half the beef in the butter on a medium-high heat. Brown beef on one side, flip to the other side, and repeat if necessary.
- Generously season the meat with salt and pepper. Alternatively, you can also use Lawry's seasoning.
- Remove the cooked beef to a plate, and then repeat steps 2, 3 and 4 until all the beef is cooked.
- Turn heat to low and combine all beef, onions, mushrooms and garlic in the pan. Cook until the onions are soft.
- Drain off grease, if necessary. If you’re using Clover Valley Beef’s grass fed beef, there should be little, if any, grease that you’ll need to drain.
- Add sour cream and beef broth, and stir until smooth. If needed, you can add flour to the sauce to thicken it.
- Let all ingredients simmer for about 20 minutes.
- Add fresh parsley, if desired.
- Serve over hot noodles or rice.