Spicy Beef Stroganoff with Horseradish Sauce

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Hello, my foodie friends!

Today, I’m beyond excited to share a bold spin on a comfort food classic: Spicy Beef Stroganoff with Horseradish Sauce. Imagine tender, juicy beef strips swimming in a rich, creamy mushroom gravy, swirled with velvety sour cream for that perfect tang. It’s all spooned over a nest of egg noodles and crowned with a fiery horseradish sauce that packs a serious punch. This dish is hearty, soul-warming, and loaded with flavors that’ll tease your taste buds in the best way possible—trust me, it’s a twist you won’t forget!

Why You’ll Love This Dish

• Versatility: Serve it over egg noodles, rice, or mashed potatoes to suit your family’s preferences.
• Family-Friendly: The rich, spicy sauce appeals to both adults and kids, making it a perfect weeknight dinner.
• Heirloom Quality: This is a recipe you’ll want to pass down through generations, thanks to its timeless appeal and delicious taste.

Ingredients You’ll Need

• 1 1/2 Lb. Sirloin Steak Sliced
• 2 Tsp. Salt
• 2 Tbsp. Olive Oil
• 4 Tbsp. butter
• 2 White Onion Diced
• 1 Lb. Cremini Mushrooms Sliced
• 3 Tsp. Minced Garlic
• 1/4 Cup Flour
• 1/5 Cups Beef Broth
• 1/2 Cup Red Wine
• 1 Tbsp. Fresh Thyme
• 1/4 Tsp. Black Pepper
• 1 Tbsp. Worcestershire Sauce
• 1/2 Cup Sour Cream
• 1 Tbsp. Dijon Mustard
• 1 Pack Egg noodles

Horseradish Sauce

• 1 Cup Sour Cream
• 4 Tbsp. Horseradish
• 1 Tbsp. Dijon Mustard
• 1 Tsp. Lemon Juice
• 2 Tbsp. Minced Chives
• 1/2 Tsp. Salt
• 1/4 Tsp. Pepper

How to make Spicy Beef Stroganoff with Horseradish Sauce

Step 1: Horseradish Sauce

• Mix all your ingredients together and refrigerate until ready to use. Here is a link to a good Horseradish Sauce

Step 2: The Meat

• Season the steak all over with 1.5 Tsp. salt
• In a large skillet, heat 1 Tbsp. of the olive oil over medium-heat.
• Working in small batches, add the steak and cook, undisturbed, until browned, 1-2 minutes per side.
• Transfer to a plate. Repeat with the remaining steak, adding more olive oil as needed.

Step 3: For the Sauce

• Reduce the heat to medium. Add the butter to the same skillet.
• Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown.
• Add the garlic and cook, stirring, until fragrant.
• Stir in the flour and cook, stirring for about 1 minute. Slowly pour in the beef broth and stir until fully incorporated.
• Add the thyme. 1/2 Tsp. salt & pepper and simmer, stirring often, until the mixture is starting to thicken.
• Stir in the Worcestershire sauce, sour cream, and Dijon mustard, until the sauce is combined.
• Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon.

Step 4: Making it  Come Together

• Chop the meat return to the skillet and toss until fully coated.
• Cook pasts or whatever you diced to serve it with.
• It can be served over pasts, egg noodles, rice, or mashed potatoes.

Beef Stroganoff with Horseradish Sauce

Succulent strips of tender beef bathed in a luscious, creamy mushroom gravy spiked with just the right kick of spice, all mingling with velvety sour cream. Served over a bed of egg noodles

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Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6

Equipment

• skillet
• stock-pot

Ingredients

  

• 1 1/2 Lb. Sirloin Steak Sliced
• 2 Tsp. Salt
• 2 Tbsp. Olive Oil
• 4 Tbsp. butter
• 2 White Onion Diced
• 1 Lb. Cremini Mushroomed Sliced
• 3 Tsp. Minced Garlic
• 1/4 Cup Flour
• 1/5 Cups Beef Broth
• 1/2 Cup Red Wine
• 1 Tbsp. Fresh Thyme
• 1/4 Tsp. Black Pepper
• 1/2 Cup Sour Cream
• 1 Tbsp. Dijon Mustard
• 1 Pack Egg noodles

Horseradish Sauce

• 1 Cup Sour Cream
• 4 Tbsp. Horseradish
• 1 Tbsp. Dijon Mustard
• 1 Tsp. Lemon Juice
• 2 Tbsp. Minced Chives
• 1/2 Tsp. Salt
• 1/4 Tsp. Pepper

Instructions

 

Horseradish Sauce

• Mix all your ingredients together and refrigerate until ready to use.

Beef Stroganoff

• Season the steak all over with 1.5 Tsp. salt
• In a large skillet, heat 1 Tbsp. of the olive oil over medium-heat.
• Working in small batches, add the steak and cook, undisturbed, until browned, 1-2 minutes per side.
• Transfer to a plate. Repeat with the remaining steak, adding more olive oil as needed.
• Reduce the heat to medium. Add the butter to the same skillet.
• Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown.
• Add the garlic and cook, stirring, until fragrant.
• Stir in the flour and cook, stirring for about 1 minute. Slosly our in the beef broth and stir until fully incorporated.
• Add the thyme. 1/2 Tsp. salt & pepper and simmer, stirring often, until the mixture is starting to thicken.
• Stir in the Worcestershire sauce, sour cream, and Dijon mustard, until the sauce is combined.
• Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon.
• Chop the meat, and return to the skillet and toss until fully coated.
• Cook pasts or whatever you diced to serve it with.
• Serve over pasts, egg noodles, rice, or mashed potatoes.

Tips & Variations

• This can be served over just about anything, pasta, potatoes, or rice.
• You can controlee the spice level of it with adding extra horseradish or cayenne pepper.
• You can use steak, ground beef, you could even use chicken or turkey if you like.

Check out my last post if you missed it: Spicy Mango Margarita