Side Pannel
Perfect Beef Stroganoff
Perfect Beef Stroganoff
- Recipe Submitted by maryjosh on 12/18/2017
Ingredients List
- 4 tablespoons butter divided
- 1.5 lb. steak sirloin
- Sea salt and freshly-cracked black pepper to taste
- 1 onion chopped
- 4 cloves garlic minced
- 12 oz sliced mushrooms
- 1.5 tablespoons flour
- 1/2 cup dry white wine
- 2/3 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tbsp Dijon mustard or Herb de Provence mustard
- Chopped fresh parsley
Directions
Cooking Steak:
Melt 2 tablespoons butter in a large cast iron or stainless steel skillet over medium-high heat. Add the steak (uncut), seasoned generously with salt and pepper, and let it cook undisturbed for about 4 minutes on one side until nicely browned. Then flip the steak, and cook on the other side until browned, another 3 minutes, for a total of 7. Remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
Cooking Mushrooms:
Add 1 additional tbsp butter, chopped onions and saute for about 3 minutes. Add 1 remaining tbsp butter, garlic and mushrooms, and cook until mushrooms are juicy.
Creamy Sauce:
Add 1.5 tbsp flour to the pan, stir until no longer white. Add wine and let it cook down for 2 minutes. Then add beef broth, heavy cream, Worcestershire sauce and mustard. Combine well. Let the mixture simmer for 5 minutes, stirring occasionally. Season with additional salt and pepper if needed.
Combining Beef with Sauce:
Slice beef into thin slices, add back to the pan with the sauce and let it warm up for 2-3 minutes on low heat. Serve over noodles, rice, french fries or with vegetables.
Melt 2 tablespoons butter in a large cast iron or stainless steel skillet over medium-high heat. Add the steak (uncut), seasoned generously with salt and pepper, and let it cook undisturbed for about 4 minutes on one side until nicely browned. Then flip the steak, and cook on the other side until browned, another 3 minutes, for a total of 7. Remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
Cooking Mushrooms:
Add 1 additional tbsp butter, chopped onions and saute for about 3 minutes. Add 1 remaining tbsp butter, garlic and mushrooms, and cook until mushrooms are juicy.
Creamy Sauce:
Add 1.5 tbsp flour to the pan, stir until no longer white. Add wine and let it cook down for 2 minutes. Then add beef broth, heavy cream, Worcestershire sauce and mustard. Combine well. Let the mixture simmer for 5 minutes, stirring occasionally. Season with additional salt and pepper if needed.
Combining Beef with Sauce:
Slice beef into thin slices, add back to the pan with the sauce and let it warm up for 2-3 minutes on low heat. Serve over noodles, rice, french fries or with vegetables.
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