Beef Stroganoff
Tender beef strips in a rich, creamy sour cream sauce served over egg noodles. A classic comfort dish that's quick enough for weeknight dinners.
- Total time
- 35 min
- Servings
- 4
- Calories
- 625
- Protein
- 38g
Ingredients
- 1.5 lbs beef sirloin or tenderloin
- 8 oz egg noodles
- 3 tbsp butter
- 1 large yellow onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups beef broth
- 1 cup sour cream
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Cook egg noodles according to package directions. Drain and set aside.
- 2
Cut beef into thin strips about 2 inches long. Season with salt and pepper.
- 3
Slice onions and mushrooms. Mince garlic.
- 4
Heat 1 tbsp butter in a 12-inch skillet over medium-high heat. Working in batches, sear beef strips 2-3 minutes per side until browned. Transfer to a plate.
- 5
Add remaining 2 tbsp butter to the skillet. Sauté onions 4 minutes until softened, then add mushrooms and garlic. Cook 3 minutes more.
- 6
Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.
- 7
Pour in beef broth, tomato paste, and mustard. Stir well and bring to a simmer. Return beef to skillet and simmer 5 minutes.
- 8
Remove from heat. Stir in sour cream until fully incorporated. Do not boil after adding sour cream.
- 9
Serve stroganoff over cooked egg noodles. Garnish with fresh parsley.
Tools you’ll need
- 12-inch skillet
- large pot
- wooden spoon
- measuring cups and spoons
- cutting board
- sharp knife
- colander
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