Description
A classic and creamy Beef Stroganoff recipe that features tender strips of beef cooked with mushrooms in a rich, tangy sauce, served over egg noodles. This comforting dish is perfect for a cozy family dinner or a special gathering.
Ingredients
For the Beef Stroganoff:
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 cup sour cream
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
For Serving:
- 12 ounces egg noodles, cooked according to package directions
Instructions
- Season the beef: Lightly season the beef strips with salt and pepper.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 2-3 minutes until browned but not fully cooked. Set aside.
- Sauté onions: In the same skillet, melt butter and sauté onions until softened, about 3 minutes. Add garlic and mushrooms, cooking for 5 minutes until mushrooms release liquid and begin to brown.
- Add flour: Sprinkle with flour and stir for 1 minute to coat.
- Make the sauce: Slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, and smoked paprika. Stir until the sauce thickens.
- Simmer: Lower heat to medium, return beef to the skillet, and simmer for 5 minutes.
- Finish: Remove from heat and stir in sour cream until creamy. Adjust seasoning with salt and pepper.
- Serve: Serve the beef stroganoff over egg noodles and garnish with fresh parsley.
Notes
- For extra richness, heavy cream can be used instead of sour cream.
- This dish pairs well with rice or mashed potatoes.
- To prevent curdling, remove the pan from heat before adding the sour cream.
