TCC Beef Stroganoff
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TCC Beef Stroganoff
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Author:
TCC Team
Rich, creamy, and packed with flavor, TCC Beef Stroganoff is the ultimate comfort meal. Made with our premium, ranch-raised beef, this dish delivers tender, savory bites in a velvety, herb-infused sauce. Slow-simmered to perfection and served over a bed of buttery noodles or fluffy mashed potatoes, every bite is hearty and satisfying.
SHOP TOP SIRLOIN FOR RECIPE
Ingredients
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1 ½ lbs. TCC Top Sirloin sliced into thin strips
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2 tbsp butter
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 small onion, finely chopped
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2 cloves garlic, minced
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8 oz cremini or button mushrooms, sliced
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⅓ cup red wine
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1 tbsp Worcestershire sauce
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1 cup beef broth
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1 tbsp cornstarch, mixed with 2 tbsp cold water (slurry)
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¾ cup sour cream
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12 oz egg noodles (or mashed potatoes, rice, or cauliflower mash)
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Fresh parsley, chopped (for garnish)
Directions
Season the beef strips with salt, black pepper, and garlic powder.
Heat butter and olive oil in a large skillet over medium-high heat.
Sear the beef in batches for 1-2 minutes per side until browned. Remove and set aside.
In the same skillet, add onion and cook for 2-3 minutes until softened.
Add garlic and mushrooms, cooking until the mushrooms release their moisture and brown (5-7 minutes).
Pour in the red wine, scraping up any browned bits from the pan. Let it reduce by half (2-3 minutes).
Stir in Worcestershire sauce
Pour in the beef broth and bring to a simmer.
Stir the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens (about 1-2 minutes).
Reduce heat to low and stir in the sour cream.
Return the seared beef to the pan and simmer for 2-3 minutes until heated through. Adjust seasoning if needed.
While the sauce is cooking, boil egg noodles according to package instructions. Drain.
Serve the beef stroganoff over noodles, garnished with fresh parsley.