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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large sauté pan.
Sear the sirloin steak until browned and remove from the pan.
Add butter to the pan and sauté onions and baby bella mushrooms until softened.
Add minced garlic to the pan and cook for 1 minute until fragrant.
Stir in flour and cook for another minute until lightly golden.
Add beef broth, heavy cream, salt, pepper, Worcestershire sauce, and Dijon mustard to the pan and stir to combine.
Simmer the sauce until slightly thickened, then lower the heat.
Mix in sour cream until fully combined, then return the steak to the pan.
Serve the stroganoff over cooked egg noodles and top with fresh parsley.
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For a deeper flavor, use homemade beef broth instead of store-bought.
If you prefer a thicker sauce, add an extra teaspoon of flour when stirring it in.
You can substitute sour cream with Greek yogurt for a tangier taste.
Can I use a different cut of beef?
Yes, you can use cuts like ribeye or tenderloin, but sirloin is recommended for its tenderness and flavor.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the steak ahead of time. Reheat gently before serving to avoid overcooking the steak.
Can I use a different type of mushroom?
Yes, cremini or white button mushrooms can be used as substitutes for baby bella mushrooms.
How do I prevent the sauce from curdling?
Lower the heat before adding sour cream and stir it in gradually to prevent curdling.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour substitute and gluten-free egg noodles to make the dish gluten-free.
