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Creamy Beef Stroganoff

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
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Ingredients
  

  • 2 lbs. beef sirloin steak sliced into 1 x 1 1/2-inch strips and pounded to 1/4-inch thickness
  • 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. ground black pepper
  • 1/4 cup nut oil substitute for butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups canned sliced mushrooms
  • 1 can 10 oz. beef broth or 1 1/3 cups beef stock
  • 1/2 cup water
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. red pepper flakes
  • 1 tsp. Dijon mustard substitute for prepared yellow mustard
  • 1/3 cup cream cheese
  • 1/3 cup sour cream
  • 2 cups hot cooked noodles

Instructions
 

  • In a resealable plastic bag, combine flour, salt, paprika, and black pepper and add the beef to the flour mixture. Shake to coat.
  • In a large skillet over medium-high heat, melt the nut oil. Cook and stir the beef, onion, and garlic until the beef is browned and the onion is soft and translucent, about 10 to 15 minutes.
  • Add the mushrooms, beef broth or stock, water, Worcestershire sauce, red pepper flakes, and Dijon mustard to the skillet. Mix well and bring to a boil. Reduce the heat, cover the skillet, and let simmer for about 1 hour or until the beef is very tender.
  • Stir in the cream cheese and sour cream. Cook and stir until warmed, about 2 to 3 minutes.
  • Serve over hot cooked noodles.

Notes

The dish can be prepared up to a day ahead and refrigerated before adding the cream cheese and sour cream. Reheat slowly before adding the last two ingredients.
Feel free to use prepared beef stock instead of canned beef broth.
You can substitute butter with nut oils.