Beef Stroganoff
A creamy and comforting beef stroganoff that's quick to prepare and full of flavor, perfect for a cozy dinner.
Ingredients
For the Beef
- 1 pound Sirloin steak, thinly sliced Must cut across the grain for tenderness.
For the Stroganoff Sauce
- 1 cup Cremini or white mushrooms, sliced Provide earthiness to the sauce.
- 1 medium Onion, chopped Adds sweetness and depth.
- 2 cloves Garlic, minced Enhances flavor.
- 2 cups Beef broth To deglaze the pan.
- 1 tablespoon Worcestershire sauce Adds savory depth.
- 1 teaspoon Dijon mustard For a subtle tang.
- 1 cup Sour cream Applies creaminess; add off heat.
- to taste Salt and pepper For seasoning.
- optional Paprika For warmth.
For Serving
- 8 ounces Egg noodles Cooked until tender.
- 1 tablespoon Butter To toss with noodles.
- to taste Chopped parsley For garnish.
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Instructions
Preparation
- Slice beef thinly and pop it in the freezer for 15 minutes to make slicing easier.
- Chop onions and slice mushrooms.
- Mince garlic.
- Cook egg noodles according to package instructions, drain, and toss with butter.
Cooking
- In a hot skillet, quickly brown the beef in batches and then remove it from the pan.
- In the same skillet, add onions and mushrooms; cook until soft and golden.
- Add garlic and stir for about 30 seconds.
- Pour in beef broth and scrape up the browned bits from the bottom of the pan.
- Add Worcestershire sauce, Dijon mustard, salt, and pepper.
- Return the beef to the skillet and combine well, making sure to adjust the heat.
- Remove the skillet from heat; stir in sour cream gently until smooth.
Serving
- Serve the beef stroganoff over the noodles.
- Garnish with parsley and additional black pepper, if desired.
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Note
For best results, keep sour cream off the heat to avoid curdling. Store any leftovers in an airtight container and reheat gently.