Pioneer Woman Beef Stroganoff Recipe
You know it’s going to be a good meal when the smell of mushrooms, onions, and garlic starts taking over the kitchen.Come on in, Pioneer Woman's Beef Stroganoff!I cut the beef into thin, bite-sized strips and dry them before searing—helps get a quick crust without overcooking.A splash of Worcestershire sauce adds depth and brings out a rich, savory note that works well with the creaminess.The noodles matter more than you think—egg noodles are the way to go, but they need to be cooked al dente or they’ll get mushy.
Servings: 4
Ingredients
- 1 1/2 lbs Sirloin Steak
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Onion
- 8 oz Mushrooms
- 3 cloves Garlic
- 1 1/2 cups Beef Broth
- 1 tbsp Dijon Mustard
- 1 cup Sour Cream
- 1 tbsp Worcestershire Sauce
- 2 tbsp Flour
- Salt
- Pepper
- 12 oz Egg Noodles
- 2 tbsp Parsley chopped
Instructions
- Season the steak with salt and pepper, then slice it thinly against the grain.
- Heat olive oil in a large skillet over medium-high, sear the steak in batches until browned, and set aside.
- Add butter to the same skillet and sauté diced onion and sliced mushrooms until softened, about 5 minutes.
- Stir in chopped garlic, cook for one minute, then sprinkle flour over the vegetables and mix well.
- Pour in beef broth while scraping the bottom of the pan, then add Dijon mustard, Worcestershire sauce, and any juices from the steak.
- Let it simmer for a few minutes, reduce the heat, and stir in the sour cream until the mixture is smooth.
- Return the steak to the skillet and cook a few minutes, just until heated through.
- Serve the beef stroganoff over cooked egg noodles and sprinkle chopped parsley on top.