Classic Beef Stroganoff
Tender beef strips in a creamy mushroom sauce served over egg noodles.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb beef sirloin, thinly sliced
- 8 oz egg noodles
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Cook egg noodles according to package instructions. Drain and set aside.
Season beef strips with salt, pepper, and paprika. Heat olive oil in a large skillet over high heat and sear beef for 1-2 minutes per side until browned. Remove and set aside.
In the same skillet, melt butter over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms are tender (5 minutes).
Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1 minute to remove raw flour taste.
Gradually whisk in beef broth, scraping up any browned bits from the pan. Bring to a simmer and cook until slightly thickened (3-4 minutes).
Reduce heat to low. Stir in sour cream and Dijon mustard. Return beef to the pan and simmer gently for 2-3 minutes until heated through.
Serve the beef stroganoff over cooked egg noodles, garnished with fresh parsley.
Chef's Tips
- Cutting Tip: For tender beef, slice against the grain in thin strips.
- Sour Cream Tip: Temper sour cream by mixing with a little hot sauce before adding to prevent curdling.
- Mushroom Varieties: Use cremini or wild mushrooms for deeper flavor.
- Make Ahead: The sauce can be made 1 day in advance - reheat gently before serving.
- Leftovers: Store in airtight container for up to 3 days. Add a splash of broth when reheating.
- Vegetarian Option: Substitute beef with portobello mushrooms for a meat-free version.
