- Beef - tender, juicy and pan-seared in butter, the beef is coated in a wonderfully rich stroganoff sauce.
- Sauce - Beef broth combines with sour cream, garlic, soy sauce, and more to create a rich creamy flavorful sauce.
- Easy - It sounds intimidating, like a recipe out of Tolstoy novel, but it's straightforward. Complimented with egg noodles and mushrooms it's a complete and satisfying meal.
- 1 lb sirloin steak
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 cup diced onion (about 1 small onion or ½ large onion)
- ½ lb small cremini or white button mushrooms halved
- 2-3 garlic cloves minced
- ⅓ cup brandy, cognac or other aged spirit (or wine)
- 1½ cups beef stock
- 1 tablespoon soy sauce
- 1½ teaspoon whole grain or dijon mustard
- 2 tablespoons cornstarch (or 3 tablespoons of flour)
- ½ cup sour cream, creme fraiche, or Greek yogurt
- ¼ cup chopped parsley (optional garnish)
- egg noodles cooked and buttered for serving
- Cut the sirloin steak into thin strips and season it with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat. Add the steak strips in a single layer, and let them cook undisturbed for about 1 minute to get a good sear. Flip them and cook until browned, about another 2 minutes. Remove the steak from the pan and transfer it to a separate plate.
- Add the remaining 2 tablespoons of butter to the skillet. Add the onions and sauté for 2 to 4 minutes, or until the onions start to turn translucent.
- Add the mushrooms, season them with salt, and cook for 5 minutes, or until the mushrooms and onions are cooked and nicely browned.
- Add the garlic and cook for another minute or until fragrant.
- Add the brandy (or other alcohol) to deglaze the pan, making sure to scrape up the browned bits off the bottom. Let the mixture cook for another 2 to 4 minutes until the liquid has reduced by about a third.
- In a large bowl, whisk together the beef broth, soy sauce, mustard, and cornstarch (or flour) until smooth. Set aside.
- Add the beef broth mixture to the skillet, and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Turn the heat to low, and stir in the sour cream (or crème fraîche/Greek yogurt) until combined.
- Return the cooked steak to the pan and cook for 2 to 3 minutes, or until the steak is heated through. Taste and adjust seasoning with additional salt and pepper, if needed.
- To make it easier to slice the beef, place the sirloin steak in the freezer about 1 – 2 hours before you want to begin making your stroganoff (until it is just partially frozen) then slice it thinly.