Beef Stroganoff (Easy)

Ingredients

  • 1 pound sirloin steak
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter, divided
  • 1 cup diced onion, (about 1 small onion or ½ large onion)
  • ½ pound small cremini or white button mushrooms, halved
  • 2 – 3 cloves minced garlic
  • ⅓ cup brandy, cognac, or other aged spirit (you could also substitute wine)
  • 1½ cups beef stock
  • 1 Tablespoon soy sauce
  • 1½ teaspoon whole grain or dijon mustard
  • 2 Tablespoons cornstarch (or 3 Tablespoons flour)
  • ½ cup sour cream, crème fraîche, or Greek yogurt
  • ¼ cup chopped parsley (optional garnish)
  • egg noodles, cooked and buttered (for serving)

Directions

  • Cut the sirloin steak into thin strips and season it with salt and pepper.
  • Heat the olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat. Add the steak strips in a single layer, and let them cook undisturbed for about 1 minute to get a good sear. Flip them and cook until browned, about another 2 minutes. Remove the steak from the pan and transfer it to a separate plate.
  • Add the remaining 2 tablespoons of butter to the skillet. Add the onions and sauté for 2 to 4 minutes, or until the onions start to turn translucent.
  • Add the mushrooms, season them with salt, and cook for 5 minutes, or until the mushrooms and onions are cooked and nicely browned.
  • Add the garlic and cook for another minute or until fragrant.
  • Add the brandy (or other alcohol) to deglaze the pan, making sure to scrape up the browned bits off the bottom. Let the mixture cook for another 2 to 4 minutes until the liquid has reduced by about a third.
  • In a large bowl, whisk together the beef broth, soy sauce, mustard, and cornstarch (or flour) until smooth. Set aside.
  • Add the beef broth mixture to the skillet, and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Turn the heat to low, and stir in the sour cream (or crème fraîche/Greek yogurt) until combined.
  • Return the cooked steak to the pan and cook for 2 to 3 minutes, or until the steak is heated through. Taste and adjust seasoning with additional salt and pepper, if needed.