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Beef Stroganoff

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Tender beef strips and mushrooms in a creamy sour cream sauce, served over egg noodles.

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. Toss the beef strips with the flour, salt and pepper.
  2. Melt the butter in a large skillet over medium-high heat. Brown the beef on all sides without cooking it through. Remove and set aside.
  3. In the same skillet, sauté the onion and mushrooms until the onion is translucent and the mushrooms are browned, 5-7 minutes.
  4. Return the beef to the skillet. Stir in the broth and Worcestershire sauce, bring to a simmer and cook 5 minutes until slightly thickened.
  5. Reduce the heat to low and stir in the sour cream and Dijon. Heat gently without boiling.
  6. Serve over the egg noodles, garnished with parsley.

Notes

Slice the beef thinly against the grain. Avoid boiling after adding the sour cream to keep the sauce smooth.

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

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