Meaty, Creamy, Almost Fancy Beef Stroganoff Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 pound top sirloin steak, cut into strips
  • 1 tablespoon salt, divided
  • 1 tablespoon pepper, divided
  • ¼ cup oil
  • 3 tablespoons butter
  • 1 small yellow onion, finely diced
  • 8 ounces baby bella mushrooms, sliced
  • 3 ½ tablespoons all-purpose flour
  • ½ cup cognac or brandy
  • 2 cups beef broth
  • 1 tablespoon fresh or dried thyme
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 pound cooked egg noodles, for serving
  • ¼ cup chopped parsley, for serving
Directions
  1. Season steak with ½ tablespoon each of salt and pepper.
  2. Add oil to a deep skillet and heat over medium high heat. Once hot, add steak and sear on each side until just browned, then remove and reserve. Do not cook all the way through.
  3. Turn the heat down to medium and add the butter. Once butter is melted, add the onion and mushrooms and cook until softened and golden, about 5 minutes. Add the flour and stir until flour is incorporated.
  4. As the onion mixture begins to stick, add the cognac and deglaze. Reduce by half, about 2-3 minutes.
  5. Add the beef broth and stir to combine with the floured vegetables. Sauce will thicken slightly. Season with remaining salt and pepper and thyme.
  6. Once sauce has thickened, whisk in the sour cream and mustard. Heat on low heat until creamy.
  7. Return the steak to the sauce and heat through. To serve, pour steak and gravy over egg noodles and top with chopped parsley.