My Hubby LOVES Beef Stroganoff! And we have some leftover Tri Tip from Sunday dinner so I’m using that today, this is really yummy full of flavor. Sorry about this picture….it’s from day two (leftovers) day one we were focused on nothing but enjoying Stroganoff!
- 1 1/4 pounds Sirloin Steak, Cut Into Bite Sized Pieces
- 1 whole Onion, Quartered And Sliced Thin
- 8 ounces Mushrooms, Sliced
- 5 cloves Garlic, Minced
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Sea Salt Or To Taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Pepper To Taste
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 cup Beef Broth
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 2 cups Sour Cream
- 8 ounces Cooked Egg Noodles, Packaged Or Homemade
- Mix flour, salt, garlic powder, onion powder and pepper. Coat beef with seasoned flour..
- Melt 2 tablespoons butter over medium-high heat, add onions and caramelize until brown. Then add mushrooms and garlic. Cook until mushrooms just start to have a nice brown color. Remove mushrooms and onion mixture to a separate bowl.
- Heat remaining 2 tablespoons butter and 2 tablespoon olive oil over high heat, add steak and flour mixture and cook until steak has a nice brown crust on all sides. Remove to bowl with mushrooms.
- Over medium heat slowly poor into pan 1/2 cup on beef stock scraping brown bits off bottom of pan and forming a sauce. When smooth add other 1/2 cup stock, worcestershire sauce, Dijon, and meat/mushroom mixture. Cook until heated through.
- Turn stove to low and add sour cream mix thoroughly until heated through and enjoy over noodles or rice!
Note: Feel free to add a bit of dry white wine if you like. I like to butter the egg noodles as well.
If your using leftover steak that is cooked, omit the flour and skip step 1 and 3, just add steak with the spices in step 4.