Description
Classic beef stroganoff in one pan for one or two: seared sirloin strips, golden mushrooms and egg noodles simmered in a creamy sour cream sauce.
Ingredients
- 8 ounces boneless top sirloin steak, sliced thin across the grain
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely chopped
- 4 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 4 ounces wide egg noodles
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the beef dry and season it with 1/4 teaspoon of the salt and the pepper. Heat the oil in a 10-inch deep skillet over medium-high heat until it shimmers. Add the beef in a single layer and sear without moving it for 2 minutes, then turn the strips and cook for 1 minute, until browned outside but still pink in the middle. Move the beef and its juices to a plate.
- Lower the heat to medium and add the butter, onion, mushrooms and the remaining salt. Cook, stirring now and then, for about 6 minutes, until the mushrooms have released their liquid and turned golden.
- Stir in the garlic and flour and cook for 1 minute.
- Pour in the broth, scraping up the browned bits from the bottom of the pan, and bring it to a boil. Stir in the noodles, cover, lower the heat to medium-low and simmer for 10 minutes, stirring once or twice, until the noodles are tender and the sauce has thickened.
- Take the pan off the heat and stir in the sour cream, Dijon and Worcestershire until smooth. Return the beef and any juices, set the pan over low heat and warm for 1 minute without letting it boil.
- Sprinkle with the parsley and serve.
Notes
Equipment: 10-inch deep skillet with a lid, tongs, wooden spoon
- Put the steak in the freezer for about 20 minutes before slicing; firm meat is easier to cut into thin strips.
- Sirloin, flank or tenderloin tips all work; slice across the grain so the strips stay tender.
- Add the sour cream off the heat and never let the sauce boil afterward, or it can curdle.
- No mushrooms: leave them out and cook the onion for 4 minutes instead.
- Cooking for one: eat half tonight and refrigerate the rest for lunch the next day.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave with a splash of broth or water, stirring until hot.
- Steak is safe at 145°F (FoodSafety.gov); thin strips reach it quickly when heated in the sauce.
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American