1 to 2poundsbeefcut into 1-inch cubes (well marbled sirloin, boneless ribeye, or sirloin tips)
½teaspoonkosher salt
¼teaspoonground black pepper
1teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
1tablespooncooking oilcanola, vegetable, etc.
3tablespoonunsalted butter
8ouncesmushroomssliced
1white onionmedium-sized, sliced
2garlic clovesminced
¼cupall-purpose flour
½cupred winemay substitute with beef broth
1 ½cupslow-sodium beef brothlow-sodium
2tablespoonsWorcestershire sauce
1 ½tablespoonsDijon mustard
½cupsour cream
Instructions
In a large bowl, toss together the cubed beef, salt, pepper, garlic powder, onion powder, and paprika.
1 to 2 pounds beef, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
Heat a large skillet over medium heat, and add the oil. Working in batches if necessary, add the beef in an even layer. Leave untouched for 30 seconds to 1 minute until browned. Turn the beef quickly to cook on the remaining sides. Then remove to a waiting plate.
1 tablespoon cooking oil
Add the butter, mushrooms, and onions to the same pan used to cook the beef. Cook the mushrooms and onions until they begin to soften, about 5 to 7 minutes, while gently scraping any browned bits from the bottom of the pan. Add the garlic and cook for an additional 30 seconds.
Sprinkle the flour over the mushrooms and onions, and continue to cook for 2-3 minutes.
¼ cup all-purpose flour
Pour the wine into the pan, and stir to incorporate it with the other ingredients. Then, pour in the broth, Worcestershire sauce, and Dijon mustard and stir until well combined.
½ cup red wine, 1 ½ cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 ½ tablespoons Dijon mustard
Add the sour cream, and stir until mixed. Bring to a simmer for 8-10 minutes until the sauce thickens slightly. Taste and season with salt and pepper if desired.
½ cup sour cream
Reduce the heat to low-medium. Place the beef and its juices back into the pan, and cook for 2-3 minutes.
Garnish with parsley and serve immediately over noodles or mashed potatoes.
See post for tips and storage options.
Notes
*You'll need a pan at least 12-inches or larger for this recipe.*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of stroganoff sauce. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.