When I think about the things my mom made for us growing up, beef stroganoff was always in the mix.
And to be honest, I used to dread it. Whenever I saw the ketchup and sour cream on the counter, I groaned.
The same way I groaned when it was time for goulash or lentil soup.
The redeeming quality to stroganoff night was that that it was one of the few times we got to eat steak, and also, butt loads of egg noodles.
As an adult, it is a dish I haven’t really brought into rotation because flavor wise, it’s somewhat bland. I mean, it’s sour cream and beef in a pot, sooo…
The trick to delicious, non-beige flavored, stroganoff is to flavor and sear the meat, and not just boil it in a pan with onions. Who knew, mom?
Everyone in my family, even my 16 year old, who if you cut open, would only find Chili Cheese Fritos, loves this.
Sirloin, mushrooms, onion, beef broth, sour cream, ketchup, garlic, corn starch and salt and pepper are needed for this recipe.
I tried everything to cut ketchup from this recipe, but it brings the flavor, so here it stays.
First, cut up the sirloin into bite sized pieces and season with salt and pepper.
Heat some olive oil in a pan, and start searing the sirloin.
I like my steaks cooked medium, so I truly only turn this once to get color and sear all around, and then pull it and set it aside.
Remember, it does continue to cook as it rests, plus you’ll be dumping hot gravy over the top, so it won’t be raw, trust me.
In the same pot, sauté the onions and garlic.
Toss in the mushrooms, and sauté all the veggies until cooked through.
Now it’s time to add to broth, ketchup and sour cream.
Bring this to a boil.
In a small bowl, use some of the reserve broth, and make a slurry with corn starch.
Once the pan contents are boiling, add the slurry, mix, and continue to boil until the sauce thickens.
Notice, I do not add the sirloin to the pan!
Instead, I treat the stroganoff like a gravy or finishing sauce.
Layer egg noodles, then sirloin, then stroganoff sauce on a plate and devour all the amazing and rich flavors.
This isn’t the Beef Stroganoff my mom ate in the 90’s, but it’s the one she deserved.
- 1.5 lbs Sirloin Steak
- 16 oz Mushrooms, sliced
- 1 large Onion, sliced
- 2 1/3 cups Beef Broth
- 8 oz Sour Cream
- 2 tbsp Ketchup
- 2 tbsp Olive Oil
- 1 tbsp Garlic, minced
- 1 tbsp Cornstarch
- Salt & Pepper
- Optional: Egg Noodles
- Slice the sirloin into bite size pieces and season with salt and pepper.
- Heat olive oil in large pan over high heat, and sear sirloin on both sides.
- Once steak is cooked to desired doneness, pull from pan and set aside.
- Add garlic and onion, and sauté until cooked through.
- Add mushrooms and continue to sauté until cooked through.
- Add 2 cups beef broth, ketchup and sour cream to the pan, and bring to a boil.
- In a bowl, add 1/3 cup of beef broth to cornstarch, and whisk to form a slurry.
- Add slurry to boiling sour cream sauce, and continue to boil until sauce thickens.
- To plate, layer egg noodles, then sirloin, and then top with Stroganoff sauce. Serve hot.