Ingredients:

  • 1.5 lbs top sirloin, sliced into thin 1/2-inch strips
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb cremini mushrooms, sliced thick
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 3/4 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the beef. Sprinkle the 1.5 lbs of top sirloin strips with 1 tsp kosher salt and 1/2 tsp black pepper, tossing to coat every side.
  2. Sear the meat. Heat 1 tablespoon of neutral oil in a 12 inch heavy skillet over high heat until the oil is shimmering and wisps of smoke appear.
  3. Work in batches. Brown half the beef for 1–2 minutes per side until a dark mahogany crust forms, then move to a plate and tent with foil; repeat with the remaining oil and beef.
  4. Sauté the mushrooms. Melt the 3 tablespoons of unsalted butter in the same pan and add the sliced mushrooms, cooking undisturbed for 3 minutes until golden and the squeaking sound stops.
  5. Soften the aromatics. Stir in the diced yellow onion and minced garlic, cooking for about 2 minutes until the onions are translucent and the garlic smells nutty.
  6. Create the roux. Sprinkle 2 tablespoons of all purpose flour over the vegetables and stir constantly for 1 minute until the flour smells toasted like a pie crust.
  7. Build the sauce. Slowly whisk in the 2 cups of beef bone broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard, scraping the bottom of the pan until all the brown bits (fond) are dissolved.
  8. Thicken the gravy. Simmer the sauce for 3-5 minutes until it coats the back of a spoon and leaves a clear trail when you run your finger through it.
  9. Temper the cream. Whisk a ladle of the hot sauce into the 3/4 cup of room temperature sour cream before folding the mixture into the skillet.
  10. Final finish. Return the beef and juices to the pan, toss to coat, and serve over the 12 oz of cooked egg noodles until the noodles are glistening and the beef is heated through. Creamy Homemade Beef Stroganoff A Proper Comfort Food — Hankering for Homemade Beef Stroganoff This creamy dreamy version with tender...Classic Beef Stew Recipe for 6 Servings with Red Wine — Master this classic beef stew recipe with our step-by-step timing guide. Feat...Foolproof Classic Beef Wellington Recipe — Learn how to make the perfect Beef Wellington with a crisp golden pastry and ... $img_2$