Beef Stroganoff is a classic dish that combines tender beef, earthy mushrooms, and a creamy sauce, all served over a bed of egg noodles. This comforting meal is perfect for family dinners and can be prepared in about 45 minutes. Below is a detailed guide to making Beef Stroganoff for four servings, along with tips, notes, and nutritional information.
Beef stroganoff served over egg noodles
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- For the Beef Stroganoff
- 1 lb (450g) sirloin steak, thinly sliced into strips
- 3 tablespoons olive oil (or grapeseed oil)
- 1 medium onion, finely chopped
- 8 oz (225g) white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup heavy whipping cream
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz (340g) egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients:
- Pat the steak strips dry with a paper towel and let them rest at room temperature for about 10 minutes.
- Cook the egg noodles according to the package directions. Drain and set aside.
- Sear the Steak:
- In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.
- Add the steak strips in a single layer and cook for about 1 minute on each side until browned. Do this in batches if necessary to avoid overcrowding the pan.
- Remove the steak from the skillet and set aside.
- Cook the Vegetables:
- Lower the heat to medium and add the chopped onion and sliced mushrooms to the same skillet. Sauté for about 5 to 7 minutes until they are soft and lightly browned.
- Add minced garlic and sauté for an additional minute.
- Make the Sauce:
- Sprinkle 2 tablespoons of flour over the mushroom mixture and stir constantly for about 1 minute to create a roux.
- Gradually pour in 1 cup of beef broth while scraping up any browned bits from the bottom of the pan.
- Stir in ½ cup of heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Allow it to simmer until slightly thickened.
- Combine with Beef:
- Return the seared steak along with any juices back into the skillet. Simmer for about 2 minutes until the beef is cooked through.
- Remove from heat and stir in ½ cup of sour cream until well combined.
- Serve:
- Serve the beef stroganoff over cooked egg noodles. Garnish with freshly chopped parsley.
Notes
- For a richer flavor, consider adding a splash of red wine while cooking the mushrooms.
- If you prefer a thicker sauce, mix equal parts cornstarch and water to create a slurry, adding it gradually until you reach your desired consistency.
- Feel free to substitute sour cream with Greek yogurt for a healthier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to four days.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1161Total Fat: 46gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 133mgSodium: 700mgCarbohydrates: 137gFiber: 9gSugar: 9gProtein: 50g
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