Steak and Mushroom Stroganoff (Lunch Style)

Steak and Mushroom Stroganoff (Lunch Style) ingredients

• 0.75 lb sirloin steak
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp butter
• 0.5 medium yellow onion
• 8 oz cremini mushrooms
• 2 cloves garlic
• 1.5 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tsp Dijon mustard
• 0.5 tsp Worcestershire sauce
• 0.5 cup sour cream
• 2 tbsp fresh parsley
• 2 cups cooked egg noodles or rice

How to make Steak and Mushroom Stroganoff (Lunch Style)

1. Cut the 0.75 lb sirloin steak into 1-inch strips and pat them dry. Season the steak strips evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the steak strips in a single layer, working in batches if necessary to avoid overcrowding.
3. Sear the steak for 2-3 minutes per side until browned, then remove them from the skillet and set aside on a plate.
4. Reduce the heat to medium and add 1 tbsp butter to the same skillet. Add the 1/2 medium chopped yellow onion and 8 oz sliced cremini mushrooms.
5. Sauté the onion and mushrooms for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and browned, and the onions are softened.
6. Add 2 minced garlic cloves to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
7. Sprinkle 1.5 tbsp all-purpose flour over the vegetables and stir continuously for 1 minute to create a roux, cooking out the raw flour taste.
8. Gradually whisk in 1.5 cups beef broth, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
9. Stir in 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Let the sauce simmer for 3-5 minutes, or until it has thickened to your desired consistency.
10. Remove the skillet from the heat. Stir in 1/2 cup sour cream until fully incorporated and smooth. Avoid boiling the sauce after adding sour cream to prevent it from curdling.
11. Return the seared steak strips to the skillet and gently fold them into the stroganoff sauce to coat thoroughly and warm through.
12. Serve the Steak and Mushroom Stroganoff immediately over 2 cups of cooked egg noodles or rice. Garnish each serving with 2 tbsp fresh chopped parsley before enjoying.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.