Beef Stroganoff with Top Sirloin Steak

This Beef Stroganoff with Top Sirloin Steak is a rich, creamy, and satisfying dish that’s perfect for any night of the week. The combination of tender steak, savory mushrooms, and a flavorful sauce served over egg noodles is sure to become a family favorite.

Serving Size: 4

Ingredients:

1lb of Top Sirloin Steak, Thinly Sliced, and Seasoned to your liking

4 Tbsp Butter

Steak Seasoning (use your favorite blend)

1 Finely Chopped Onion

1/2 lb of Mushrooms, Sliced (optional, but adds great flavor)

1 Heaping Tbsp of Minced Garlic

2 Tbsp of Flour

2 Cups Beef Broth

1 1/2 Cup of Heavy Whipping Cream

1/2 Cup of Sour Cream

2 Tbsp of Worcestershire Sauce

1 Tsp of Dijon Mustard

1 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp of Garlic Powder

1/2 Tsp of Onion Powder

1/2 Tsp of Mustard Powder

12 oz of Egg Noodles

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Instructions:

Start by heating 1 tablespoon of butter in a large, deep pan over medium-high heat. Once the butter has melted, add the seasoned steak in a single layer. Since the steak is thin, it will cook quickly, so sear each side for about 1 minute, or until it reaches your preferred level of doneness. You’ll likely need to cook the steak in two batches, so for the second batch, add another tablespoon of butter to the pan. Once the steak is done, remove it from the pan and set it aside.

In the same pan, add 2 tablespoons of butter and melt over medium heat. Once the butter has melted, toss in the onions and mushrooms, cooking them until they become translucent and tender, which should take about 3-5 minutes. Then, stir in the minced garlic and cook for an additional minute, or until fragrant.

Next, lower the heat to medium-low and add 2 tablespoons of flour to the pan. Stir it into the onion, mushroom, and garlic mixture, making sure it coats everything evenly. Continue stirring until there’s no more visible flour, creating a roux.

Slowly whisk in the beef broth and whipping cream. Let the sauce simmer for about 1-2 minutes, allowing it to thicken slightly. In a small bowl, combine a few tablespoons of the sauce with the sour cream to temper it (this helps prevent curdling). Stir this mixture back into the sauce and mix well.

Now, bring a pot of water to a boil and cook the egg noodles according to the package instructions. Once the noodles are cooked, drain them and set them aside.

Return to the sauce, turning the heat down to low. Whisk in Worcestershire sauce, Dijon mustard, salt, pepper, onion powder, garlic powder, and mustard powder. Let the sauce simmer for an additional 10 minutes, stirring occasionally, until it reaches your desired consistency.

To serve, add the cooked noodles to a bowl. Top with the seared steak and pour the sauce over everything. I recommend keeping the steak and sauce separate until serving to avoid overcooking the steak.

Enjoy :)