Paula Deen Beef Stroganoff Recipe: A Family Favorite!
A creamy, comforting Paula Deen Beef Stroganoff Recipe made with tender sirloin, mushrooms, and a rich sour cream sauce. This easy, traditional beef stroganoff is ready in under 45 minutes and perfect for a hearty weeknight meal.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Cooked egg noodles or rice, for serving
Instructions
- 1
Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat
- 2
Season the thinly sliced beef sirloin with salt and pepper
- 3
Once the skillet is hot, add the beef slices in batches, ensuring not to overcrowd the pan. Sear the beef until it develops a golden-brown crust, approximately 2-3 minutes per side. Remove the seared beef from the skillet and set aside
- 4
In the same skillet, add the remaining tablespoon of olive oil
- 5
Add the minced garlic and diced onion, and sauté for two to three minutes, or until aromatic and transparent
- 6
Incorporate the sliced mushrooms into the skillet, cooking until they are tender and slightly caramelized, approximately 5 minutes
- 7
Sprinkle the flour over the sautéed vegetables in the skillet, stirring continuously to create a roux
- 8
Slowly pour in the beef broth, stirring to combine and scraping up any browned bits from the bottom of the skillet
- 9
Add the Worcestershire sauce and Dijon mustard, stirring until the sauce thickens and coats the back of a spoon, about 5 minutes
- 10
Add the reserved juices from the seared steak slices back to the skillet
- 11
Reduce the heat to low and stir in the sour cream, allowing it to gently simmer and meld with the other ingredients. Be cautious not to let the sauce come to a boil to prevent curdling
- 12
Taste the sauce and adjust seasoning with salt and pepper according to your preference.