Description
A rich and comforting creamy beef stroganoff made with tender sliced beef, mushrooms, onions, and a silky sour cream sauce served over egg noodles.
Ingredients
- 500 g beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 250 g mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 250 g egg noodles
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat the olive oil in a large pan over medium-high heat. Sear the beef slices quickly until browned, then remove from the pan and set aside.
- In the same pan, melt the butter and sauté the onion until soft.
- Add the garlic and sliced mushrooms, then cook until the mushrooms release their moisture and turn golden.
- Sprinkle the flour over the onion and mushroom mixture and stir well to coat evenly.
- Slowly pour in the beef broth while stirring continuously to prevent lumps.
- Add the Worcestershire sauce, Dijon mustard, salt, and black pepper. Simmer for a few minutes until the sauce thickens slightly.
- Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Do not let it boil.
- Return the beef to the pan and heat gently until warmed through.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley if desired.
Notes
- You can substitute the beef with chicken or ground beef for a different variation.
- Greek yogurt can be used instead of sour cream for a lighter version.
- A splash of white wine can be added for extra depth of flavor.
- Spinach can be stirred in for added color and freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of broth or water to loosen the sauce.
- To prevent curdling, keep the heat low when adding sour cream and do not boil the sauce.
- This dish can be served with noodles, rice, or mashed potatoes.
- The sauce may change texture slightly if frozen because of the sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 185 mg
