This is a delicious Beef Stroganoff recipe with a few secret ingredients that take it to the next level! It comes together in under 30 minutes and is done in one pot! This classic dish consists of thin slices of beef topped in a creamy mushroom sauce. I served it over a bed off egg noodles
¼tspblack pepperoptional but I added to beef before cooking
3tbspavocado oilor high smoke point oil
8ouncesmushrooms slicedI used cremini
½medium yellow onion slicedor white onion
2tablespoonsunsalted butter
2garlic cloves crushed
2tablespoonsall-purpose flour
1½cupsbeef broth
1/2cupcrème fraîcheif using sour cream, make sure to temper it with some of your warm gravy so it doesn’t curdle. See notes in recipe card.
1tbspBoursin cheeseoptional
1tbspWorcestershire sauce
1tbspDijon mustard
¼tspred pepper flakesoptional
Chopped fresh chives for serving
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Instructions
Thinly slice your beef into 1/3" strips. Season with salt and pepper and set aside.
Slice your onion into medium size pieces. You can slice them larger if you prefer.
Slice your mushroom a little under 1/2" slices. I like the mushrooms to come through in the gravy.
Heat your high smoke point oil on high heat for 3-4 minutes. You want your oil to be nice and hot so you get a nice sear on your steak. Add in your beef in two batches. Quickly spread the beef out and cook untouched for 30 seconds.
Flip over and sear for another 30 seconds. Don't cook it longer than 30 seconds or you will get chewy beef. It's ok if there are some pink spots. It will finish cooking in the sauce. Remove your beef and set aside.
Lower your heat to medium and add in your butter. Add in your onions and mushrooms and sauté for about 4 minutes or until golden.
Add in the flour and combine fully and cook down your flour for 3 minutes.
Add in your beef broth and combine. I used a homemade beef broth but store bought works as well. If store bought I like to add 1 tsp of beef bouillon to beef it up.
Add in your heavy cream. Then combine your crème fraîche and boursin cheese and add to your sauce. Make sure to stir until all incorporated.
Add in your worcestershire, dijon mustard, and red pepper flakes.
Add your beef back in and let that simmer for about 3-4 minutes on low heat.
Top with fresh chives and serve!
Video
Notes
If using sour cream, make sure to add it to a bowl with 1/2 cup of your gravy and combine. Then add it to your sauce.