Ingredients
Scale
- 1 pound (450g) beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) cremini mushrooms, sliced
- 1 cup beef broth (preferably low sodium)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika (optional, adds depth)
- 1 cup sour cream (full fat for best flavor and creaminess)
- 2 teaspoons Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Cooked egg noodles or rice, to serve
Substitution tips: If you want to lighten it up, Greek yogurt can replace sour cream, but add it off heat to prevent curdling. Don’t have cremini mushrooms? Button mushrooms work just fine. For a gluten-free option, swap Worcestershire sauce with tamari and serve with gluten-free noodles or mashed potatoes.
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is shimmering, add the beef strips in a single layer. Sear for about 2 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
From my kitchen chaos, I can’t stress enough: don’t overcrowd the pan or the beef will steam instead of sear. Patience here pays off.
- In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onions and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant—you’ll know you’re winning when your kitchen smells like this.
- Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes. This step reminds me of my mom’s magic with simple ingredients; mushrooms turn from humble to mouthwatering right before your eyes.
- Pour in the beef broth, scraping the bottom of the pan to loosen all those tasty browned bits. Stir in the Dijon mustard, smoked paprika, and Worcestershire sauce. Let the mixture simmer gently for 5 minutes to reduce slightly and concentrate the flavors.
- Lower the heat and return the beef along with any juices back to the skillet. Stir in the sour cream until the sauce is smooth and creamy. Heat through for 2-3 minutes but avoid boiling, or the sour cream might break.
I learned this the hard way—once turned a creamy sauce grainy, and let’s just say the kids were not impressed.
- Season with salt and black pepper to taste. Give it a final stir, sprinkle with fresh parsley, and remove from heat.
- Serve hot over cooked egg noodles, rice, or even mashed potatoes if you’re feeling cozy and indulgent. Watch your family’s eyes light up as they dig in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Gordon Ramsays Beef Stroganoff, recipe, cooking, food
