Description
Beef Stroganoff is a classic Russian dish that combines the rich flavors of sirloin steak, creamy sour cream, and earthy mushrooms, offering a hearty and satisfying meal. Perfect for a family dinner or a cozy evening in, this dish is revered for its comforting and robust flavors that please any palate.The preparation involves tender strips of beef enveloped in a creamy and aromatic sauce made with garlic, onions, and a touch of Dijon mustard, enhancing the beef’s natural juiciness. Served over a bed of egg noodles and garnished with fresh parsley, this Beef Stroganoff is not just a meal but an experience that brings people together.
Ingredients
1 pound sirloin steak, sliced into bite-sized strips
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, peeled and thinly sliced
8 ounces button mushrooms, sliced
3 cloves garlic, minced
16 ounces low-sodium beef broth
½ teaspoon Dijon mustard
1 teaspoon dried thyme
2 teaspoons Worcestershire sauce
½ cup sour cream
20 ounces egg noodles
Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain once the noodles have finished cooking.
In a large bowl, stir together the flour, salt, and pepper. Add the steak slices and toss to coat. (Save any flour left in the bowl.)
Place a large skillet over medium-high heat. Add the olive oil and brown the steak strips in batches. Remove to a bowl and set aside.
In the same skillet, melt the butter. Turn the heat down to medium and cook the onions until soft and translucent.
Add the mushrooms and garlic and cook for 2 minutes, stirring often.
Add the remaining flour to the skillet and stir into the veggies. Pour in the beef broth and stir continuously to prevent any lumps from forming.
Add the Dijon, thyme, and Worcestershire sauce and stir to combine. Cook for 4 minutes until the sauce thickens.
Add the steak back into the sauce and cook until the beef is heated through. Remove skillet from the heat and stir in the sour cream.
Serve the sauce over hot egg noodles and garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 675