Beef Stroganoff

Beef Stroganoff Dish Guide

Serves 4

1.5 lbs. filet mignon (can substitute sirloin, ribeye or ground beef)

2 cups beef broth

2 T unsalted butter

2 T AP flour

3 cloves garlic, minced

1 T Dijon mustard

1 T Worcestershire sauce

1/3 cup sour cream

8 oz button or cremini mushrooms, halved

1 medium white onion, diced

2 T olive oil

Salt and Pepper to taste

Chives or green onions for garnish (optional)

Cooked rice, pasta or potatoes for serving

Cut the steak into roughly 1” chunks. In a large stainless steel or cast iron pan, heat the olive oil over medium high heat. Add the steak (work in batches if needed) and sear on both sides for 1-2 minutes or until browned on the outside but still rare inside. Season with salt and pepper. If you are using ground beef, crumble and cook the beef all the way through.

Remove the steak and set aside. Add the mushrooms and onions to the pan and season with salt. Use any liquid that comes out of the mushrooms to begin to deglaze the pan. Cook, stirring often, for 5-7 minutes or until mushrooms have browned and onions are softened. Add the butter and garlic and cook for 1 minute. Add the flour and stir to incorporate. Cook for 1 minute and add in the beef broth. Stir and scrape the pan to deglaze the remaining fond. Add the Dijon and Worcestershire sauce and bring to a simmer. Cook for 5 minutes at a simmer and then add the steak along with any accumulated juices to the pan.

Cook for 1-2 minutes or until steak is cooked to your liking. Turn off the heat and add the sour cream. Mix the sour cream in and taste and adjust final seasoning. Serve over egg noodles, rice or mashed potatoes garnished with a dollop of sour cream and chives or green onions (optional).