Beef Stroganoff

1 lb top sirloin, trimmed of fat and sliced into thin strips
6 tbsp butter, divided
8 oz mushroom, sliced
1/2 onion, diced
2 cloves garlic, minced
1/4 cup dry white wine (optional, can use brandy, Marsala, etc)
1 cup beef broth
1 cup sour cream
1 tbsp flour (if needed)
1 tbsp flat leaf parsley, chopped
salt and pepper
12 oz extra wide egg noodles, cooked


  1. Heat a heavy skillet over medium high heat until hot. Add 1 tbsp of butter and as soon as it melts and before it starts to brown add half of steak slices. Toss, then cook without stirring for a minute or two or until well browned on one side. Sprinkle with salt and pepper.
  2. Flip steak pieces over and brown the other side, about one minute. Remove steak to a plate.
  3. Repeat with another tablespoon of butter and the remaining steak. Reserve seared steak.
  4. Repeat with 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper. Reserve to the plate with the steak.
  5. Repeat with another table spoon of butter and remaining mushrooms.
  6. Turn heat down to medium and the last 2 tbsp of butter. Add onions and garlic and saute until soft.
  7. Add white wine to deglaze the pan, scraping up the browned bits in the pan. You can also use a small amount of beef broth if you don’t want to use alcohol.
  8. Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.
  9. If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.
  10. Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.
  11. Taste and add salt and pepper. Stir in chopped parsley. Serve over egg noodles.

**Drizzle with Truffle Oil to give the dish a little POP!

Suggested Olive Oils
OO&B White Truffle Olive Oil
OO&B Black Truffle Olive Oil



Categories: Main Course


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