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Beef Stroganoff

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A classic Russian-inspired dish featuring tender strips of beef and mushrooms in a creamy sour cream sauce, served over egg noodles for a comforting and hearty meal.

Ingredients

Scale
  • 1 pound beef sirloin or tenderloin, thinly sliced into strips
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 2 teaspoons Dijon mustard
  • 12 ounces egg noodles, cooked and drained
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. In a bowl, toss the beef strips with flour, salt, and pepper until evenly coated.
  2. In a large skillet, melt butter over medium-high heat. Add the beef strips and cook until browned on all sides but not fully cooked through. Remove beef and set aside.
  3. In the same skillet, add onions and mushrooms. Sauté until onions are translucent and mushrooms are browned, about 5-7 minutes.
  4. Return the beef to the skillet. Stir in beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until the sauce slightly thickens and beef is cooked through.
  5. Reduce heat to low. Stir in sour cream and Dijon mustard until well combined. Heat gently without boiling to prevent curdling.
  6. Serve the beef stroganoff over cooked egg noodles. Garnish with chopped parsley if desired.

Notes

For best results, use tender cuts of beef like sirloin or tenderloin and slice thinly against the grain. Avoid boiling after adding sour cream to keep the sauce smooth. Serve immediately for optimal flavor and texture.

Nutrition

Find it online: https://www.receipster.com/beef-stroganoff/

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