I find beef stroganoff to be a comforting creamy dish that features tender strips of beef sauteed with mushrooms and onions in a rich sour cream sauce. I prefer mine to be served over egg noodles, but you can also serve it over rice if you are not in the mood of pasta which make this a hearty meal perfect almost any occasion.
Difficulty Level: moderate
20 min Prep
30 min Cook
50 min Total
6 Servings
Ingredients
- 1 pound beef sirloin, cut into thin strips
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 12 ounces egg noodles, cooked and drained
- Chopped parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant. Stir in the flour and Dijon mustard, mixing well.
- Pour in the beef broth and bring to a simmer, stirring constantly until the mixture thickens slightly, about 3-4 minutes.
- Reduce the heat to low and stir in the sour cream. Return the cooked beef to the skillet and heat through, about 2-3 minutes. Season with salt and pepper to taste.
- Serve the beef stroganoff over cooked egg noodles and garnish with chopped parsley.
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Nutrition
Calories: 600cal
Carbohydrate: 50g
Protein: 35g
Fat: 30g
Cholesterol: 80mg
Sodium: 600mg