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beef-stroganoff-recipe

Beef Stroganoff

Clover Meadows Beef
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients
  

  • 1 1/2 lbs 1 ½ pounds sirloin steak or ribeye cut into ½-thick strips or 1-inch cubes
  • 3 tbs flour divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 8 ounces mushrooms, white or cremini sliced
  • 1 clove garlic minced
  • 15 ounces beef broth
  • 2 tsp Worcestershire sauce
  • 1/2 tbsp dijon mustard
  • 1/2 tsp dried thyme leaves
  • 1/2 cup sour cream

To Serve

  • 8-12 oz egg noodles
  • 1 tbsp green onion
  • fresh parsley (optional garnish)

Instructions
 

  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 45 seconds on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. If needed, you can thicken the sauce with a cornstarch slurry. Simply combine equal parts cornstarch and water and add to boiling sauce a little at a time. Stir constantly until sauce reaches desired thickness.
  • Add beef (with any juices). Cook 2 minutes more or just until heated through.
  • Stir a few Tablespoons of the sauce into 1/2 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
  • Season with salt & pepper, serve over egg noodles, and garnish with parsley.