Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch. Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side. Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.
Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute.
Sprinkle vegetables with flour and cook for 1 minute. Add beef broth and stir until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper. Heat until hot, but do not boil. Garnish with parsley and serve over hot egg noodles.
The cut of steak is your preference, but I recommend using a high-quality cut like boneless ribeye, top sirloin or sirloin tip.
Prep the ingredients by slicing the steak into bite-sized strips. Likewise, slice the mushrooms and dice up your onion. The ingredients are cooked in batches to bring out the flavors and to ensure the beef doesn’t overcook and become chewy.
Many people like to add Worcestershire sauce or Dijon mustard to their sauce. I prefer it without, however, the preference is yours.
To give it a creamy consistency, sour cream is swirled in the sauce which also gives it a little tang to balance the richness of the other ingredients.
I love beef stroganoff served over egg noodles, but it’s also tasty with mashed potatoes or rice.
This dish really doesn't need a side, but if you would like to add one, a simple vegetable is all you need. Roasted broccoli is our preference, but these balsamic carrots are a nice addition too.