Let’s Get Cooking!

1. Prep Your Ingredients – Grab those mushrooms (I prefer baby bellas for their rich flavor!) and quarter them, or cut into eighths if they’re on the larger side. Slice that yellow onion nice and thin, you’ll need about 1½ cups. Then finely chop those garlic cloves. Having everything prepped before you start cooking makes this recipe so much smoother!
2. Prepare the Beef (My Secret Technique!) – Here’s where the magic happens! Take your beef (top sirloin is my go-to, but ribeye, tenderloin, or flank steak work beautifully) and slice it across the grain into ½-inch thick pieces. If you’ve got longer slices, just cut them into bite-sized 1-inch pieces. Pop those slices into a large zip-top bag and grab your meat pounder (a rolling pin works perfectly too!). Gently flatten the pieces, this quick step makes even budget cuts amazingly tender! Add the flour, hot paprika, and salt, then seal the bag and give it a good shake until every piece is evenly coated. This creates the most incredible crust when we sear!
3. Sear Your Beef to Perfection – Get your skillet nice and hot with that tablespoon of oil, you’ll know it’s ready when it starts to shimmer. Working in batches (don’t crowd the pan!), arrange the beef in a single layer and sear for just 30-60 seconds per side. You want that gorgeous brown crust but the inside should stay rare. If things start getting too dark too quickly, just lower the heat a bit. As you finish each batch, transfer to a plate and sprinkle any leftover flour mixture from the bag over the top, this ensures we don’t waste any of that flavorful coating!
4. Build That Amazing Flavor Base – Turn the heat down to medium-high and melt a tablespoon of butter in the pan. Add those onion slices and cook for about 4 minutes until they start to soften. Now add the mushrooms with a pinch of salt (this helps draw out their moisture). This next part is so worth the wait, cook everything for a full 10-15 minutes, stirring frequently, until you get that deep golden-brown color. This is where all that rich, savory flavor comes from. Trust me, don’t rush this step!
5. Create Your Velvety Sauce – Add the garlic, remaining flour, and 2 more tablespoons of butter. Stir until fragrant, it’ll only take about 30 seconds but smells amazing! Pour in that white wine (I usually use whatever I’m planning to serve with dinner) and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine reduce by half, then add your broth and bring to a simmer. Let it bubble away for about 5 minutes until reduced by half and slightly thickened.
6. Bring It All Together – This is where patience pays off! Lower the heat to medium-low (important to prevent curdling), then stir in the sour cream, Dijon mustard, and Worcestershire sauce. Keep stirring until everything is smooth and combined, don’t worry if it looks a little separated at first, it’ll come together! Return the beef and any juices on the plate back to the pan and cook, stirring occasionally, for about 3 minutes until the beef is perfect medium-rare. The gentle heat here is key to keeping the meat tender!
7. Final Touches – Take your pan off the heat and give it a taste, this is your chance to add more salt or freshly ground pepper if needed. Sprinkle some chopped parsley or chives for a pop of color and fresh flavor. Serve your beautiful stroganoff over egg noodles, creamy polenta, or mashed potatoes, all three are absolutely delicious with this sauce!