Go Back
Beef Stroganoff with Horseradish Sauce

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
Print Recipe Pin Recipe
Total Time 45 minutes
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.