Description
A nostalgic and creamy beef stroganoff that brings warmth and comfort to your dining table.
Ingredients
Scale
- 1 pound (450g) beef sirloin or tenderloin, cut into thin strips
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) cremini or white button mushrooms, sliced
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot paprika (optional, for added spice)
- 1 cup (240ml) sour cream
- Fresh parsley, chopped, for garnish
- 12 ounces (340g) egg noodles or your choice of pasta
Instructions
- Prepare the beef: In a medium bowl, toss the beef strips with flour, salt, and pepper until evenly coated. Set aside.
- Cook the pasta: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté onions and garlic: In a large skillet or sauté pan, melt butter over medium heat. Add chopped onions and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the mushrooms: Add sliced mushrooms to the skillet and cook until browned and their moisture has evaporated, about 5-6 minutes.
- Cook the beef: Push the mushroom-onion mixture to one side of the skillet. Increase heat to medium-high and add the beef strips in a single layer. Cook without stirring for 1-2 minutes to sear the beef, then stir and cook for another 2-3 minutes until browned. Do not overcook.
- Prepare the sauce: Add beef broth, Worcestershire sauce, Dijon mustard, and hot paprika (if using) to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
- Finish the sauce: Reduce heat to low and stir in sour cream. Cook for an additional 2-3 minutes until the sauce is heated through. Do not let it boil to prevent curdling. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley.
Notes
Pair with steamed green beans or a crisp garden salad. A slice of crusty bread is perfect for soaking up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg