Clarkson Family Recipe Book

Prep Time: 15 minutes  | Cook Time: 15 minutes  | Difficulty: Easy  | Servings: Servings: 4 

Ingredients:
For the Beef Stroganoff:
1 lb top sirloin steak thinly sliced into strips*
2 tbsp olive oil
2 tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms ,thickly sliced
1 garlic clove, minced
1 tbsp flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper

To Serve:
1 tbsp green onion, to garnish
8-12 oz egg noodles, to serve

Directions:
Place a large deep pan or dutch oven over medium-high heat. Add 2 tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in two batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 tbsp butter, chopped onion and sliced mushrooms. Sauté 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sauté 1 minute until fragrant. Add 1 tbsp flour and sauté another minute stirring constantly.

Pour in 1 cup beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few Ttablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.