Description
Comfort meets elegance in this classic beef stroganoff, where tender strips of beef dance with creamy mushroom sauce over perfectly cooked noodles. Hearty flavors and simple ingredients combine to create a quick weeknight dinner that satisfies deep hunger and culinary cravings you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) beef (sirloin, tenderloin, or flank steak), sliced thinly
- 8 oz (226 g) egg noodles
- 8 oz (226 g) mushrooms, sliced
- 1 medium yellow onion, chopped
Seasoning and Flavor Enhancers:
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) dijon mustard
- 1 tablespoon (15 ml) flour
- Salt and pepper, to taste
Cooking Liquids and Fats:
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) sour cream
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
Instructions
- Prepare a pot of salted water and cook egg noodles according to package directions until al dente. Drain thoroughly and reserve.
- Heat olive oil in a large skillet over medium-high heat at 375°F. Quickly sear beef pieces in batches until golden brown on each side, approximately 2-3 minutes per side. Transfer browned meat to a separate plate.
- Reduce skillet heat to medium. Melt butter and sauté chopped onions and minced garlic until translucent and aromatic, roughly 2-3 minutes. Add sliced mushrooms and continue cooking until they release their moisture and turn golden, about 5-6 minutes.
- Dust vegetables with flour, stirring continuously for 60 seconds to eliminate raw flour taste. Gradually pour beef broth, whisking to prevent lumps. Simmer sauce for 4-5 minutes until it thickens slightly.
- Incorporate Dijon mustard and sour cream into the sauce, creating a creamy texture. Stir gently to prevent curdling.
- Return seared beef to the skillet, coating each piece with sauce. Warm for 2-3 minutes to meld flavors and ensure beef is heated through.
- Plate cooked egg noodles and generously ladle beef stroganoff over top. Garnish with freshly chopped parsley and optional Parmesan cheese shavings.
Notes
- Select well-marbled beef cuts like sirloin or tenderloin for maximum tenderness and flavor.
- Pat beef dry before searing to ensure a perfect golden-brown crust and prevent steaming.
- Cook mushrooms on high heat to develop rich caramelization and prevent moisture release.
- Temper sour cream by adding a small amount of hot sauce gradually to prevent curdling.
- Enhance umami by adding a splash of Worcestershire sauce to the beef during cooking.
- Allow sauce to simmer gently to develop deep, complex flavor profiles without breaking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg