Beef Stroganoff with Heavy Cream & Sirloin Roast
Ingredients
Ingredients: (Serves 6-8)
For the beef:
- 2.5 lb sirloin roast, trimmed and sliced thinly against the grain
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour (for coating)
- 2 tbsp butter
- 1 tbsp olive oil
For the sauce:
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 12 oz cremini or white mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef broth (preferably low-sodium)
- 1 cup heavy cream
- ½ cup sour cream (optional but traditional)
- 1 tbsp all-purpose flour (for thickening, optional)
- Salt & pepper to taste
- Fresh parsley, chopped, for garnish
To serve:
Egg noodles, mashed potatoes, or rice
Rich, comforting, and decadently creamy, this Beef Stroganoff stars tender sirloin roast and silky heavy cream from Lakeside Farmstead. The beef is seared to perfection and smothered in a luscious sauce of mushrooms, onions, and a touch of Dijon and Worcestershire, creating a velvety, savory experience. Served over egg noodles, mashed potatoes, or rice, every bite feels indulgent yet homey. Perfect for family dinners or special occasions, this Stroganoff is cozy luxury straight from farm-fresh ingredients.
Directions
Instructions:
- Slice the sirloin thinly (about ¼ inch thick).
- Season with salt and pepper, then lightly coat with 2 tbsp flour. This helps thicken the sauce later.
- Brown the beef
- In a large skillet or Dutch oven, heat butter and olive oil over medium-high.
- Sear beef in batches (don’t crowd the pan) for 1–2 minutes per side until browned.
- Remove beef to a plate and set aside.
- Cook the vegetables
- In the same pan, reduce heat to medium.
- Add onions and sauté 3–4 minutes until soft.
- Add mushrooms and cook 5–7 minutes until browned and any liquid evaporates.
- Stir in garlic for 30 seconds.
- Stir in Dijon mustard and Worcestershire.
- Pour in beef broth, scraping up browned bits from the pan.
- Simmer for 5 minutes to reduce slightly.
- Stir in the heavy cream.
- If you’d like a thicker sauce, whisk 1 tbsp flour into 2 tbsp water and add to the pan.
- Simmer gently for 5–7 minutes until slightly thickened.
- Return the beef (and juices) to the pan.
- Reduce heat to low and stir in sour cream.
- Cook just until heated through — don’t boil or the sauce may separate.
- Taste and adjust seasoning with salt and pepper.
- Spoon over egg noodles, mashed potatoes, or rice.
- Garnish with chopped parsley.
