Description
This classic Beef Stroganoff recipe pairs tender strips of beef sirloin with sautéed mushrooms and onions in a creamy sour cream sauce, served over perfectly cooked egg noodles. A comforting and delicious dish that’s simple to prepare in under an hour, ideal for a hearty weeknight meal.
Ingredients
Scale
Beef Stroganoff
- 1 lb beef sirloin or tenderloin, cut into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
Egg Noodles
- 8 oz egg noodles
- Salt (for boiling water)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Cook the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add the beef strips in a single layer and cook for 2-3 minutes per side until browned and just cooked through. Remove the beef from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add chopped onions and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add sliced mushrooms and cook for an additional 3-4 minutes until the mushrooms release their moisture and become tender.
- Deglaze the Pan: Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Stir in Worcestershire sauce and Dijon mustard. Let the mixture simmer for 3-4 minutes until the sauce has thickened slightly.
- Add the Sour Cream: Reduce heat to low and stir in the sour cream. Cook for another 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine and Heat Through: Return the cooked beef to the skillet, stirring to coat it evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve: Plate the cooked egg noodles and spoon the creamy beef stroganoff over the top. Garnish with fresh parsley if desired and serve immediately.
Notes
- Use tender cuts of beef such as sirloin or tenderloin to ensure the meat stays tender and cooks quickly.
- For a thicker sauce, you can add a slurry of cornstarch and water during the simmering step.
- Sour cream should be stirred in at low heat to prevent curdling.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Fresh parsley adds a pop of color and freshness to the finished dish but is optional.
