Description
A warm and cozy twist on the classic Beef Stroganoff, combining juicy beef, earthy mushrooms, and a silky creamy sauce.
Ingredients
Scale
- 1 lb beef (sirloin or tenderloin), sliced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Egg noodles or rice, for serving
- Parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Increase the heat to high and add the sliced beef. Cook until browned on all sides.
- Add the sliced mushrooms to the pan and cook until they are tender.
- Sprinkle the flour over the mixture and stir to combine.
- Slowly pour in the beef broth, stirring constantly. Bring to a simmer and let it thicken.
- Remove from heat, then stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Serve over cooked egg noodles or rice, and garnish with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. This dish also freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg