Description
A classic comfort dish, this Creamy Beef Stroganoff features tender beef and mushrooms in a rich, velvety sauce served over egg noodles. It’s a satisfying and easy-to-make meal perfect for any occasion.
Ingredients
Scale
- 1 lb (450g) beef sirloin, thinly sliced into strips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp paprika
- Salt and pepper, to taste
- 12 oz (340g) egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Egg Noodles: In a large pot, bring salted water to a rolling boil. Once boiling, add the egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain the noodles and set them aside.
- Sear the Beef: In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the skillet is hot, add the thinly sliced beef, seasoning it with salt and freshly cracked pepper. Sear the beef strips for 2-3 minutes, until browned on the outside but still slightly pink inside. Remove the beef from the skillet and set it aside on a plate.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted and bubbling, add the chopped onion. Cook for approximately 2-3 minutes, stirring occasionally, until the onion becomes translucent and softened. Next, stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are browned and tender.
- Create the Sauce: Pour in the beef broth, followed by the Worcestershire sauce, Dijon mustard, and paprika. Stir everything together, scraping up any flavorful browned bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.
- Finish with Cream: Lower the heat to a gentle simmer and whisk in the sour cream until the sauce is smooth and creamy. Add the seared beef back into the skillet, along with any juices that may have collected while resting. Cook for an additional 5 minutes, stirring occasionally, until the beef is heated through and the sauce is rich and velvety. Taste and adjust seasoning with salt and pepper as needed.
- Combine with Noodles: Once the sauce is perfect, add the cooked egg noodles to the skillet. Toss everything together, gently coating the noodles in the creamy beef sauce. Allow the mixture to heat for another 2-3 minutes, ensuring everything is warm.
- Serve: Spoon the beef stroganoff into shallow bowls or plates. Garnish with a sprinkle of freshly chopped parsley for a touch of color. Serve immediately and savor the delightful combination of rich flavors in this comforting dish!
Notes
- For an added touch, serve with crusty bread on the side to soak up the delicious sauce.
- Consider adding a dollop of extra sour cream and a sprig of parsley on top for an elegant look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg