Quick Sirloin Beef Stroganoff
Use top sirloin and slice it thinly across the grain. It needs a short sear, so cook it in batches and keep it out of the pan while the mushrooms and sauce come together. Stir the sour cream in gently at the end. This version uses steak strips, rather than a long-braised roast.
Ingredients
1 pound top sirloin steak, sliced across the grain into strips about ¼ inch thick
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
½ medium onion, finely chopped
½ pound brown mushrooms, thickly sliced
1 garlic clove, minced
1 tablespoon all-purpose flour
1 cup prepared beef broth
¾ cup heavy whipping cream
¼ cup sour cream
1 tablespoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon salt, divided
¼ teaspoon black pepper
1 tablespoon sliced green onion, for finishing
8–12 ounces dry egg noodles, for serving; cook according to the package
Instructions
Put a pot of water on for the egg noodles and cook all the measured noodles according to the package while you make the stroganoff. Drain when tender and keep covered. Pat the sirloin strips dry and season with ¼ teaspoon of the salt and all the black pepper.
Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add half the steak strips in one uncrowded layer. Sear for about 1–2 minutes per side, just until browned and cooked through; use a thin-tip food thermometer inserted lengthwise into a thicker strip to confirm at least 145°F. Transfer to a clean plate and let the cooked beef rest for at least 3 minutes before serving. Repeat with the remaining steak and the remaining 1 tablespoon oil. Keep the cooked strips covered while you make the sauce.
Lower the heat to medium and melt all the butter in the same skillet. Add the chopped onion and all the sliced mushrooms. Cook for about 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Add the garlic and stir for about 30 seconds. Sprinkle in the flour and cook, stirring, for about 1 minute.
Gradually stir in all the beef broth, scraping up the browned bits, until the flour is evenly mixed in. Add the heavy cream and simmer gently for about 2–3 minutes, until the sauce lightly coats a spoon. Stir in the Worcestershire sauce, Dijon, and remaining ¼ teaspoon salt.
Put the sour cream in a small heatproof bowl. Whisk in a few spoonfuls of the hot sauce until smooth and warm. Turn off the skillet heat, then fold all the tempered sour cream into the sauce. Return all the cooked steak and its juices to the skillet. Warm gently over low heat only if needed, without boiling the sour cream sauce.
Divide the cooked egg noodles among 4 bowls or plates and spoon the steak, mushrooms, and sauce over them. Scatter the measured 1 tablespoon green onion over the servings.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat gently to 165°F throughout. Store noodles separately when possible so they do not absorb all the sauce.