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The Boat Shed Kitchen

Creamy Steak Stroganoff

Made with juicy sirloin steak, sautéed mushrooms, onions, and a rich, tangy sour cream sauce, this creamy steak stroganoff is the kind of weeknight dinner that tastes like a weekend indulgence. Serve it over noodles, rice, or mashed potatoes for a satisfying, cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds sirloin steak or ribeye
  • 3 tablespoons all-purpose flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 small onion diced
  • 8 ounces mushrooms sliced (white or cremini)
  • 1 clove garlic minced
  • 14.5 ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ cup sour cream
  • Egg noodles pasta, or mashed potatoes for serving

Method
 

  1. Pat the steak dry and cut into ½-inch strips or 1-inch cubes.
  2. Season with salt and pepper, toss with 1 tablespoon flour.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Brown beef in batches, about 1 minute per side. Set aside.
  5. Reduce heat to medium. Add butter and onions, cook until soft.
  6. Add mushrooms and garlic, cook until tender.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-steak-stroganoff/

Notes

• Don’t overcook the steak—just sear briefly to keep it tender.
• You can swap sour cream with Greek yogurt for a tangier twist.
• Make it gluten-free with GF flour and noodles.