Sirloin Beef Stroganoff Sauce
A rich, umami packed, comforting noodle dish. Serve this sauce over your favorite short noodles.
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound top sirloin steak
- 3 tablespoons butter divided
- ½ large onion sliced thinly
- 6 oz button or cremini mushrooms cut into fourths or sliced thin
- 2 tablespoons all purpose flour
- 1 can beef stock 1 ¾ cup
- 1 ½ teaspoons dijon mustard
- ¼ cup sour cream
- salt and pepper
- 1 box favorite short pasta rotelle, rotini, and wide egg noodles all work well
- shredded parmesan optional
- fresh parsley optional
Instructions
- Trim big pieces of fat from sirloin, then slice into ¼ inch thick strips that are about 1 ½ inches long. Be sure to cut against the grain.
- Heat 1 tablespoon of oil over medium high in a large heavy bottomed pan. Make sure the pan is hot by flicking water into the pan and checking for a strong sizzle, before adding the meat.
- Add half of the meat to the pan, in a single layer. Sprinkle the tops with salt and pepper. Cook the first side for about 1 minute, then flip and cook for another minute. If you use a flank or skirt steak, reduce time to 45 seconds per side, as overcooking will make these cuts tough. Move the meat to a bowl, then repeat with the rest of the meat.
- Turn pan down to medium and then melt 2 ½ tablespoons of butter in the pan. Scrape the browned meat from the bottom of the pan and incorporate it into the butter. Add onions to the pan and sprinkle with ~½ teaspoon of salt. Cook, stirring occasionally for about 3 minutes, then add in the mushrooms. Start heating pasta water now.
- Continue to cook the mushroom mixture for about 8 minutes, until the onions and mushrooms are softened and browning. Mix flour into the mushrooms and onion and stir until all flour is wetted. Slowly pour broth into the pan, while continuously stirring the mixture. Add mustard and sour cream to the pan and mix well. It will look blotchy from the sour cream but the sour cream will blend in more as the sauce heats up. Bring the sauce to a simmer, then stir and reduce heat to maintain a light simmer. Cook sauce, stirring every minute or so, for about 10 minutes, until the sauce slightly thickens and the sour cream blends into the sauce.
- Add steak and accumulated juices back to the pan and stir to incorporate. Cook the sauce for about 2 more minutes, then remove the pan from the heat. Adjust salt and pepper to taste.
- Meanwhile, salt your pasta water, then add your pasta and cook according to box directions. When your pasta is cooked, drain, then mix with ½ tablespoon of butter and salt and pepper. You want them to be just slightly salty so add a little salt, then taste a noodle and re-assess.
- Plate pasta, then spoon sauce over the top. Garnish with shredded parmesan and fresh parsley, if desired. Store the extra sauce separate from the pasta in the fridge for 4-5 days or in the freezer for up to 3 months for best quality.
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