This easy beef stroganoff recipe has a rich, creamy mushroom sauce, hearty egg noodles, and savory, tender sirloin steak topped with tangy sour cream for a delicious and satisfying dinner.
Mix 1 tablespoon flour and ½ teaspoon salt in a small bowl.
Pat sirloin strips dry and coat them with flour mixture.
In a skillet, brown beef strips quickly in 2 tablespoons butter. Remove browned beef from pan and keep warm.
Add mushrooms, onion, and garlic to the pan with more butter if necessary. Cook until onion is crisp-tender, about 3-4 minutes.
Add 1 ½ tablespoons of butter to the pan; blend in 3 tablespoons flour.
Add tomato paste then stir in broth. Cook and stir over medium heat until thick and bubbly. Be sure to cook down the sauce until it is no longer runny. This time will depend on how much you cooked down the beef broth.
Return meat to skillet. Stir in sour cream and white wine; cook slowly over low heat until heated through. Serve with noodles and enjoy!
Notes
Technique - Be careful not to crowd the pan when cooking the beef. If there is not sufficient room for it to develop color, the meat will steam and not brown.Variations - Ground Beef: One popular variation on this recipe is to use ground beef in place of sirloin steak. Ground Beef Stroganoff is easy to make. Just brown the ground beef as you would the sirloin.Storage -Store leftover beef stroganoff in an airtight container in the fridge for 3 to 5 days. I recommend storing the sauce and the noodles separately to preserve the texture of the noodles. You can also freeze this dish (without the sour cream) for up to 3 months.