35 minutes
Transform your stroganoff experience with robust sirloin steak tips, enhancing flavor without breaking the bank. We've refined the searing process to ensure a dish that's full of taste and texture.
Sirloin Steak Tips, trimmed and cut lengthwise into 4 pieces
0 lb
teaspoons
White Mushrooms, quartered
0 lb
Hot Water
teaspoons
Dry Mustard
tablespoons
teaspoons
to taste
tablespoons
Onion, finely chopped
each
to taste
teaspoons
All Purpose Flour, unbleached
teaspoons
0.25 fluid ounces
cups
cups
Parsley, chopped
tablespoons
1. Marinate the Meat
Use a fork to prick each steak piece 10-12 times. Lay in a baking dish and rub evenly with soy sauce. Cover with plastic and chill for 15 minutes to 1 hour.
2. Microwave the Mushrooms
In a bowl, cover mushrooms with plastic wrap. Microwave on high until volume is reduced by half (about 4-5 minutes). Drain, discard liquid, and set mushrooms aside.
3. Create Mustard Paste
Mix water, dry mustard, sugar, and ½ teaspoon black pepper into a paste; set aside.
4. Sear the Steak
Dry steaks with paper towels, season with pepper. Heat oil in a skillet over medium-high until hot. Sear steak until browned and internal temperature reads 125-130°F (6-9 min). Set aside.
5. Cook the Veggies
Add mushrooms, onion, and ½ teaspoon salt to the skillet. Cook until browned (6-8 min). Mix in tomato paste and flour for 1 min.
6. Build the Sauce
Pour in 1/3 cup wine and beef broth. Add mustard paste. Simmer and scrape the pan (4-6 min).
7. Slice and Simmer
Cut steak against the grain into slices. Stir into sauce and warm (1-2 min). Remove from heat.
8. Finish with Cream
Let bubbles subside, then blend in sour cream and remaining wine. Season with salt and pepper. Garnish with parsley or dill.
Instead of sour cream, try crème fraîche for a richer, tangier sauce, or a dollop of Greek yogurt for a lighter, tangy twist.
Serve the stroganoff over a bed of buttered egg noodles, as is traditional, or switch it up with pappardelle pasta, creamy polenta, or even mashed potatoes for different textures and taste experiences.
Swap out the traditional button mushrooms for more exotic ones like porcini, shiitake, or a mix of wild mushrooms. This will give the stroganoff a more robust and earthy flavor.
Before adding the beef stock, deglaze the pan with a splash of brandy or cognac. This will add a nice depth of flavor to the sauce.
Add a teaspoon of whole grain mustard or Dijon mustard for a more complex and piquant taste profile.
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