I’ve always loved beef stroganoff. It’s a dish I’ve made since I first moved out on my own, armed with my Betty Crocker’s Cookbook and not much else. That old recipe called for ground beef which suited us and our economic situation just fine. It also called for cream of chicken soup so you instantly knew it was a winner! This is no joke, we loved those old cream soup recipes.
Since then I’ve made beef stroganoff a gazillion times and it has evolved into the dish I’m sharing here. This version is quite different from Betty’s. Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, slightly creamy, perfectly seasoned sauce. It is SO good. It has always been a favorite of Boy #4 since he was just a little tiny guy. Apparently he was a little tiny guy with a pretty darn sophisticated palate.
Start by trimming any excess fat from the edges of your sirloin steak. Slice it thinly.
Slice again, lengthwise, or until pieces are about 1/2″ thick by about 2″ or 3″ long.
Melt 2 tablespoons butter with 2 tablespoons vegetable oil over medium high heat. Brown the beef quickly, in batches. Season with salt and pepper while cooking.
When beef is nicely browned, remove to a dish and set aside.
Add onion and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes and then add wine and cook for another minute or two. Add the beef broth, Dijon mustard, and Worcestershire sauce.
Add the beef strips and stir it all together. Bring to a low boil – increase heat if necessary, then cover the pot and reduce heat to low. Simmer for an hour.
After meat has cooked for 1 hour, remove some of the cooking liquid from the pan into a small bowl. Add 1 tablespoon of cornstarch and stir well until it has dissolved into the liquid. Pour the cornstarch/water slurry into the pot and cook and stir for a minute or two as the sauce thickens slightly.
These are cremini mushrooms. Sometimes you’ll see them labeled as baby portobellos and they are usually in a bin next to the white button mushrooms. They are my mushroom of choice for most dishes. Meaty and wonderful!
Give them a good rinse and slice up about 12 of them, or enough to get about 2 cups.
Dump them into the pot and mix it all up. Allow it to cook for about about 10 minutes, stirring occasionally. Just long enough to let the mushrooms cook down and soften a bit.
Add the cream cheese and sour cream. Cook and stir until cream cheese melts and it is well incorporated. Taste and season with additional salt and pepper if needed.
Transfer the stroganoff to your serving dish and sprinkle with fresh chopped chives. I love using chives as a finishing touch for a dish like this. It really wakes it up and makes for a nice presentation.
Serve over white rice. Enjoy!
- 3 pounds boneless top sirloin
- Salt and fresh ground pepper to taste
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
- 1/2 cup red wine
- 2 cups beef beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 12 cremini mushrooms, sliced (about 2 cups)
- 1/3 cup reduced fat or regular cream cheese
- 1/3 cup light sour cream
- 2 tablespoons corn starch
- additional salt and fresh ground pepper, to taste
- 2 tablespoons chopped fresh chives
- long grain white rice, prepared according to package directions
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about 1/2 inch thick by 2 or 3 inches long.
- In a large skillet over medium high heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for an hour.
- After beef has simmered for 1 hour, remove some of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix till cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook and stir for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.
Prepare white rice according to package directions about 20 minutes before ready to serve.