Tender beef sirloin strips simmered in a rich, savory sauce with caramelized onions and garlic, finished with a touch of sour cream. This quick and flavorful dish is perfect for a hearty weeknight meal served over egg noodles or rice.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minPro Tips
Avoid Curdling: Let the sour cream come to room temperature before adding it to the sauce, and stir it in over low heat to prevent separation. The flour coating on the beef also helps stabilize the sauce.
Maximize Flavor: Use a wooden spoon to scrape up the browned bits (fond) from the skillet when adding the beef stock—these bits add depth to the sauce.
Batch Cooking: Don’t overcrowd the skillet when browning the beef, as this can cause it to steam instead of sear. Cook in batches if your skillet is small.
Thicker Sauce: If the sauce isn’t thick enough after simmering, mash 1 teaspoon of flour with 1 teaspoon of softened butter and stir it into the sauce, simmering for an additional 2-3 minutes.
Ingredients
Directions
Trim excess fat from meat. Cut meat into thin strips.
Combine flour with salt, pepper, paprika, and mustard. Toss meat with seasoned flour.
Melt ⅓ of the butter in a large heavy skillet. Add garlic; sauté until golden. Remove; set aside.
Melt ⅓ more butter in the same skillet. Sauté the onions for 5 to 6 minutes. Remove; set aside.
Heat remaining butter in the same large skillet. Sauté meat strips until browned; add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet.
Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally. Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice.
Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired.
Prep notes
Always stir sour cream into a hot sauce or soup just before serving. Heat it gently and only until the mixture is warmed through.
Allowing the mixture to boil may cause curdling. Milk products won’t separate as easily in flour-based mixtures.
This dish comes together rather quickly, and is so good! Beef strips simmered in a richly flavored sauce.
Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce
Comments
AWESOME
Awesome recipe
Can you substitute regular mustard for dry mustard?
Use both dry and pre-mixed mustards for a different hit....
nasty
Was very good! My 2 yo finished his whole plate and mommy/daddy had seconds. Will make again!
Excellent recipe. I made it once with tomato paste and once with ketchup. I recommend the paste. I also used shallots instead of onions and added mushrooms. Delicious.
Such a good recipe! So glad I came across it, although I put all dry ingredients including onion and garlic in a bowl (then mixed up) to marinate while I was out. Later added beef stock and sour cream while cooking. Loved it! No butter for me. I used grapeseed oil. Very surprised by all the flavor.
I'm a little confused on the sautéing directions. So am I to sauté garlic in one skillet, onion in another skillet and then brown the meat in another skillet and then combine in the meat skillet? Just making sure.
All the sauteeing are in the same large skillet. Each time take the cooked ingredients out, set aside, and continue with the next. Just edited the direction to make it more clear. Hope this helps, and happy cooking :)
We tried it tonight and my 2 boys, 9 and 10 ate 2 plates! It's a keeper!
Thanks for the comment. So happy to hear that your kids loved the dish. Happy Cooking :)
This recipe is so good. I am trying it today with meatballs. Following all the same directions. Wish me luck.
This recipe is so good. I am trying it today with meatballs. Following all the same directions. Wish me luck.
What kind of onion do we use red or regular onion
Just cooked and it’s delicious
But how is it not just stroganoff ? Seems pretty much the same
Delicious!
This recipe sounds wonderful. I bought everything to make it for supper tomorrow. Thank you for sharing an incredible recipe!
Delicious. Used coconut milk instead of sour cream, omitted mustard, used olive oil instead of butter. Extra ketchup and Worcester sauce (no harm). Will definitely cook again.
I thought this recipe was easy and delicious. I used elk steak (wild - I’m a hunter) and added morel mushrooms ( I pick them every spring and dry some, freeze some). I also agree that using tomato paste rather than ketchup gives a nice flavor. I give it 5 stars!