Description
A classic Beef Stroganoff recipe featuring tender seared beef and sautéed mushrooms in a creamy sauce served over egg noodles. This comforting dish combines rich flavors of sour cream, Dijon mustard, and Worcestershire sauce for a satisfying main course perfect for family dinners.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Beef and Seasoning
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- Salt and pepper to taste
Sauce and Vegetables
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup sour cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the noodles: Prepare the egg noodles according to package instructions until al dente. Drain them well and set aside to keep warm.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced beef with salt and pepper. Sear the beef in batches for 1–2 minutes per side until nicely browned but not fully cooked. Remove the beef from the skillet and set aside to rest.
- Sauté vegetables: Reduce the heat to medium and add butter to the same skillet. Add finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sliced mushrooms to the pan and cook for about 5–6 minutes, until the mushrooms are browned and their moisture has evaporated.
- Make the sauce: Sprinkle flour evenly over the mushroom mixture and stir to coat. Gradually pour in beef broth while stirring continuously to avoid lumps. Stir in Worcestershire sauce and Dijon mustard. Let the sauce simmer for 3–4 minutes until it thickens slightly.
- Finish the stroganoff: Lower the heat and stir in the sour cream until the sauce is smooth. Return the seared beef and any accumulated juices to the skillet. Warm everything together gently for 2–3 minutes; do not boil after adding sour cream to prevent curdling.
- Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- To keep the beef tender, avoid overcooking it by searing quickly and finishing gently in the sauce.
- For a lighter alternative, substitute sour cream with Greek yogurt.
- Make sure not to boil the sauce after adding sour cream to prevent curdling.
