Simple beef stroganoff is made with seared strips of tender juicy beef simmering in a thick and creamy homemade mushroom sauce infused with the flavors of caramelized onions and Montreal steak spice.

Tastefully Simple  Beef Stroganoff




– 1 1/2 lb steak we use New York steak, fat removed, sliced into thin strips – 1 1/2 tablespoons Montreal Steak SPice divided – 2 tablespoons coconut oil or ghee – 4 tablespoons butter – 1 large onion chopped – 8 oz bella mushrooms sliced – 2 1/2 tablespoons flour – 2 cups beef broth – 2/3 cup sour cream or plain yogurt – salt to taste – parley finely chopped for garnish – golden potatoes cooked and cubed for serving

6 servings

30 mins

Step 1

Slice your steak into thin strips and season with the Montreal steak spice.

Step 2

Grab a large skillet (I love using cast iron when cooking steak) and preheat 1 tablespoon of coconut oil over medium-high heat.

Step 3

Once it is hot, add the steak in a single layer, being careful not to overcrowd the pan. Sear for 50-60 seconds, flipping halfway. Be careful not to overcook the steak. Remove to a plate and repeat with remaining steak, adding another 1 tablespoon of oil.

Step 4

Using the same pan, melt the butter and sauté the onion over medium heat until it is nice and caramelized. Stir a few times.

Step 5

Add the mushrooms and season with the remaining 1/2 tablespoon of Montreal spice and sauté until the mushrooms are brown and soft.

Step 6

To the mixture, you’re going to add flour and stir for a minute. This is what’s called making a roux. It’ll become like a paste and start to give off a nutty aroma.

Step 7

After about a minute of stirring the flour, add a few splashes of beef broth until incorporated, and then add the remaining broth. At this point, you can deglaze the bottom of the pot too.

Step 8

Add the sour cream and bring everything to a gentle boil. Simmer until the sauce thickens. Stir occasionally.

Step 9

Return the beef to the skillet, submerge the strips in the sauce, and season with salt to taste. Garnish with finely chopped parsley and serve with boiled golden potatoes!