Beef Stroganoff
Tender strips of sirloin, pan-seared then smothered in a rich, beefy gravy with sour cream and Madeira wine. Serve over a bed of hot buttered noodles and you’ve got a classic dish worth remembering!
Equipment
- Large sauté pan
Ingredients
- 1-½ to 2 pounds sirloin steak - go with 2 pounds if you have big appetites to feed
- 2 teaspoons kosher salt
- ½ cup flour, divided
- 1 teaspoon freshly cracked black pepper
- 8 tablespoons butter, divided
- 1-½ tablespoons olive oil
- 8 ounces fresh Cremini mushrooms, sliced – baby Portobello mushrooms
- 1 cup chopped sweet onions
- ½ teaspoon chopped garlic
- 2-½ cups beef stock
- ½ teaspoon concentrated beef base, such as Better than Bouillon
- 2 tablespoons tomato paste
- 1 cup sour cream
- 2 tablespoons Madeira wine
- Hot buttered egg noodles, one 16-ounce package and chopped fresh parsley for serving
Instructions
- Slice the sirloin steaks into ¼” thick slices*. Spread the meat out into a single layer and sprinkle with the kosher salt, seasoning both sides. Let the meat rest at room temperature for about 20 to 30 minutes.
- Place ¼ cup of the flour and the black pepper in a shallow dish and whisk to combine.
- Melt 3 tablespoons of the butter along with the olive oil in a large sauté pan placed over medium heat.
- When the butter and oil are hot, dredge the slices of meat in the flour and pepper and cook just until brown on both sides, about 2 minutes per side. Don’t crowd the pan or the meat will steam and not brown. Transfer the cooked steak to a plate while you cook the mushrooms and onion.
- Melt an additional 2 tablespoons of butter in the skillet. Add the onions along with the mushrooms, scraping up any brown bits left in the pan from the steak. Continue cooking over medium heat until the onions are translucent and the mushrooms are tender, about 7 to 10 minutes.
- Add the chopped garlic and cook for an additional 3 minutes.
- Add the remaining butter and when melted sprinkle the remaining ¼ cup of flour over the onions, mushrooms, and garlic.
- Stir, blending the flour into the vegetables and cook for 3 to 4 minutes.
- Pour in the stock along with the concentrated beef base and blend into the vegetables until the sauce is smooth.
- Add the tomato paste, stirring into the sauce then reduce the heat to low, add the sour cream and the Madeira wine.
- Return the sirloin steak to the sauce and cook until warmed through, about 10 minutes.
- Serve over hot buttered noodles and sprinkle with chopped fresh parsley.
Notes
*Partially freezing the steak will make slicing the meat into strips much easier. Wrap the meat in parchment paper and freeze for about 2 to 3 hours.