Fall weather calls for hearty meals that are simple, filling and built around quality protein. This beef stroganoff combines tender strips of steak with mushrooms, onions and a rich, creamy sauce for an easy comfort meal perfect for busy evenings.
Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
- 1 ½ pounds chuck or sirloin steak, fat trimmed and sliced into 1/4-inch-thick strips
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 pound white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups beef stock
- 1 tablespoon fresh thyme, minced
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- Cooked pasta or mashed potatoes, for serving
- Fresh parsley, finely chopped, for serving (optional)
Instructions:
- Season the beef pieces all over with 1 ½ teaspoons of salt.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Working in small batches, add the beef and cook, undisturbed until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining beef, adding remaining olive oil as needed.
- Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms start to brown, about 5 minutes. Add the garlic and cook, stirring until fragrant, for 1 more minute.
- Stir in the flour and cook, stirring for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon of salt and pepper. Simmer, stirring often until the mixture is starting to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream and Dijon mustard, until the sauce is combined. Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. Return the meat to the skillet and toss until fully coated.
- Serve over pasta of your choice or mashed potatoes and sprinkle with parsley, if using.
