Made with tender sirloin steak, fresh mushrooms and a creamy sauce served over egg noodles. This classic dish is easy to make and tastes great when you start with fresh ingredients and add a few touches like white wine and sour cream for added flavor. This dish will not disappoint!
Steak Stroganoff is a rich and hearty dish that elevates the classic beef stroganoff by replacing traditional ground beef with strips of succulent steak and meaty mushrooms all cooked in a creamy sauce enhances with white wine and tangy sour cream.
It sounds delicious because it is!
★ Why You'll Love this Recipe ★
This is French and Russian-inspired comfort food combines the earthy richness of mushrooms with a lusciously creamy stroganoff sauce and hearty steak. Sirloin steak strips offer tender bites. No chewy meat!
Garlic and onions add aroma and flavor. This recipe is simple to make using a few basics, combined to achieve a wholesomely delicious dish that's elegant enough to serve guest but easy enough for a weeknight meal.
Served over a bed of perfectly cooked egg noodles, rice, or mashed potatoes, this sirloin steak stroganoff is a comforting and satisfying meal that can be paired with a side salad or roasted vegetable for a balanced dinner.
Garnish with a sprinkle of fresh parsley or chives this dish looks as good as it tastes.
★ Ingredients You'll Need ★
You'll need some basic ingredients, all of which are easy to find.
Here's everything you'll need:
- Sirloin steak. You'll cut into thin strips. You can also use chuck roast, thinly sliced. I do not recommend other cuts of meats, as some can be tough, and since we are not cooking the beef very long, you want to start with a cut that is already tender.
- Mushrooms. You can use white mushrooms or baby Portabellas. Your choice.
- Butter and flour. You'll use these too to saute and then ultimately they will combine to thicken your sauce.
- Onions, garlic, beef broth, white cooking wine and sour cream. These ingredients combine to form a rich creamy sauce. You can substitute the sour cream with Greek yogurt if you'd like a healthier option.
- Worcestershire sauce. This is an optional ingredient but helps enhance the beef flavor of this dish.
- Salt and pepper. Added to taste.
- Egg noodles. Cook these in advance so they are ready to serve. You can also serve this steak stroganoff with mashed potatoes or over pasta instead of egg noodles.
That's it. Nothing unusual. You can find cooking wine at most grocery stores so not special trips to the liquor store needed.
★ How to Make this Recipe ★
This dinner comes together in just a few steps, all cooked in one pan for easy clean up.
Here's a look at what's involved:
- Cook steak strips in butter then set aside.
- Sauté mushrooms and onions.
- Add wine to de-glaze pan.
- Whisk together beef stock, Worcestershire sauce, flour and garlic.
- Add to pan and let cook.
- Add steak along with sour cream.
- Serve over noodles.
- Garnish if desired.
Very simple! Just follow the steps.
★ Tips & FAQs ★
What cut of steak is best for Sirloin Steak Stroganoff?
The best cut of steak for Sirloin Steak Stroganoff is, as the name suggests, sirloin. Sirloin steak is prized for its tenderness and rich flavor, making it an excellent choice for this classic dish. The next best options is a chuck roast. Both will need to be thinly sliced.
What's the best knife to cut raw steak into thin strips?
To cut raw steak thinly, it's essential to use a sharp and well-maintained knife. The best type of knife for this task is a slicing knife or a carving knife. These knives are designed with a long, narrow blade that allows for precise and thin cuts. You can also use a butchers knife.
Most importantly, the knife must be sharp. Shop knife sharpeners on amazon if you need one.
How thin should I slice the sirloin for this dish?
Slicing the sirloin into thin strips, about ¼ inch thick, ensures quick and even cooking, resulting in a tender and flavorful stroganoff.
What side dishes pair well with Sirloin Steak Stroganoff?
Classic pairings include egg noodles, rice, or mashed potatoes. You can also serve it with a side of steamed vegetables or a crisp green salad for a well-rounded meal.
How can I add a bit of heat to the dish?
To add a spicy kick, consider incorporating a pinch of red pepper flakes or a dash of hot sauce into the sauce while cooking.
Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Cooked stroganoff can be frozen for up to 3 months.
Reheat and stir to re-combine sauces ingredients as needed. Slowly reheat so that meat does not become overcooked.
★ More Recipes You'll Love ★
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This sirloin steak stroganoff recipe was featured on South Your Mouth!
Sirloin Steak Stroganoff
- ¼ cup butter divided
- 1 ½ lbs sirloin steak or chuck roast thinly sliced
- salt and pepper to taste
- 1 small onion thinly sliced
- 8 oz sliced mushrooms
- ½ cup white cooking wine (dry)
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce optional
- 3 tablespoon all purpose flour
- 1 tablespoon garlic paste
- ⅓ cup sour cream
- fresh Italian parsley for garnish
- 2 cups cooked egg noodles
- Slice steak and pat dry as needed. Season both sides with salt and pepper as much as desired.
- Over medium-high heat, melt 2 tablespoon of the butter in a large frying pan. Once butter is bubbling, add steak in a single layer in the pan. Sear for 2-3 minutes until browned before flipping over and searing the other side. Move steak to a plate once cooked.
- Reduce heat to medium. Without cleaning the pan, add remaining butter and onions. Cook for 2-3 minutes or until the onion are lightly browned. Add sliced mushrooms and cook until the mushrooms are soft and browned. About 4 minutes. Stir as needed to cook evenly. Add white wine to the hot pan. Bring to a boil. Scrape all the brown bits into the liquid — this will add lots of flavor!
- While mushrooms are cooking, whisk together the beef stock, Worcestershire sauce, flour and garlic until well combined and not lumpy.Pour mixture into the pan and bring to boil. Stir until thicken, about 5 minutes.
- Add cooked steak back to the pan along with the sour cream and stir until combined and completely heated through but not boiling.
- Serve hot over a bed of warm, cooked egg noodles. Sprinkle with Italian parsley for garnish and enjoy immediately!