Easy Beef Stroganoff
Treat the family to this simple one-pot Beef Stroganoff recipe, using ingredients on sale at your local Sparkle Markets.
For this one-pot meal you will need, 1 1/2 lbs top sirloin steak cut into 1/2 inch thick pieces, 3 tbsp flour divided, 3/4 tsp seasoned salt, 1/2 tsp freshly ground black pepper, 2 tbsp olive oil, 2 tbsp butter, 1 onion, diced, 8 oz sliced mushrooms, 2 garlic cloves, minced, 2 tbsp cornstarch or flour, 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1/2 tsp dried thyme, 1/2 cup sour cream, Cooked egg noodles for serving.
In a large resealable plastic bag, combine 2 tbsp flour, seasoned salt, and pepper; add meat and shake bag to coat. Heat olive oil over medium high heat in a saucepan. Shake off excess flour from meat and cook until lightly browned, about 1 minute on each side, remove from pan and set aside. Reduce heat to medium and add butter, onion and mushrooms, Cook until softened, about 4-5 minutes. Stir in garlic and two tbsp of flour and cook 1 minute. Add broth, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce heat and simmer 5 minutes, until thickened. Add beef and sour cream and stir until heated through. Season with salt and pepper to taste and serve over egg noodles and garnish with parsley.
Easy Beef Stroganoff
Ingredients
- 1 1/2 lbs top sirloin steak cut into 1/2 inch thick pieces
- 3 tbsp flour divided
- 3/4 tsp seasoned salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp oliv oil
- 2 tbsp butter
- 1 onion diced
- 8 oz sliced mushrooms
- 2 cloves garlic minced
- 2 tbsp cornstarch or flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 cup sour cream
- cooked egg noodles for serving
Instructions
- In a large resealable plastic bag, combine 2 Tbsp. flour, seasoned salt and pepper; add meat and shake bag to coat.
- Heat olive oil over medium high heat in a saucepan. Shake off excess flour from meat and cook until lightly browned, about 1 minute on each side. Remove from pan and set aside.
- Reduce heat to medium and add butter, onion and mushrooms. Cook until softened, about 4-5 minutes.
- Stir in garlic and 2 Tbsp of flour and cook 1 minute.
- Add broth, Worcestershire sauce, mustard and thyme.
- Bring to a boil, reduce heat and simmer 5 minutes, until thickened.
- Add beef and sour cream and stir until heated through. Season with salt and pepper to taste and serve over egg noodles and garnish with parsley.
