Beef Stroganoff
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Author:
3 Farm Daughters
A hearty and flavorful dish that's sure to become a family favorite! Tender strips of beef are seared to perfection, then simmered in a luscious, creamy sauce infused with onions, mushrooms, and a hint of tangy mustard. Served over our 3 Farm Daughters Rotini. Whether you're cooking up a cozy dinner for two or feeding a crowd, Beef Stroganoff is guaranteed to satisfy even the heartiest appetites with its irresistible combination of savory flavors and creamy indulgence.
Ingredients
1 box 3 Farm Daughters Rotini
1 lb top sirloin steak, thinly sliced into strips
2 Tbsp olive oil
2 Tbsp unsalted butter
½ medium onion, finely chopped
½ lb brown mushrooms, thickly sliced
1 garlic clove, minced
1 Tbsp all-purpose flour
1 cup beef broth
¾ cup heavy whipping cream
¼ cup sour cream
1 Tbsp Worcestershire sauce
½ tsp dijon mustard
½ tsp salt
¼ tsp black pepper
Green onion for garnish
Directions
Cook pasta per box instructions, drain, and set aside.
Meanwhile, 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 just browned. Sear beef in 2 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. Sautee 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 Tbsp of the sauce into 1/4 cup of sour cream to temper and avoid the sour cream from curdling. 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 and has thickened. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
