Description
A quick and elevated Beef Stroganoff with tender seared beef, mushrooms, and a creamy Dijon and Worcestershire sauce—ready in just 30 minutes for a cozy yet elegant meal.
Ingredients
- 1 lb sirloin steak (or filet mignon), sliced into thin strips
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 2 Tbsp butter (divided)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1/2 tsp smoked paprika
- 1 Tbsp Dijon mustard
- 1/4 cup dry white wine (or beef broth)
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 3/4 cup sour cream (or crème fraîche)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 8 oz egg noodles, cooked
- 1 Tbsp chopped parsley, for garnish
- Extra black pepper and Parmesan cheese (optional)
Instructions
- Season beef with salt and pepper. Heat olive oil and 1 Tbsp butter in a skillet over medium-high heat. Sear beef strips for 1–2 minutes per side until browned. Remove and set aside.
- In the same skillet, melt the remaining 1 Tbsp butter over medium heat. Sauté onion and garlic for about 3 minutes until softened. Add mushrooms and cook until golden, about 5 minutes. Stir in smoked paprika and Dijon mustard.
- Deglaze the pan with white wine (or broth), scraping up browned bits. Simmer for 2 minutes to reduce.
- Add beef broth and Worcestershire sauce. Lower heat and stir in sour cream until smooth. Mix in thyme and adjust seasoning with salt and pepper.
- Return beef to the skillet and toss in sauce for 1–2 minutes until warmed through. Serve over noodles, garnish with parsley, and add extra black pepper or Parmesan if desired.
Notes
- For a spicier version, add red pepper flakes or cayenne.
- Use portobello mushrooms or extra veggies for a vegetarian option.
- Serve with gluten-free pasta or rice if needed.
- Greek yogurt can replace sour cream for a lighter version.
- Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
