Description
Rich beef stroganoff with egg noodles brings classic Russian comfort to dinner tables worldwide. Tender strips of beef nestle in creamy sauce over silky noodles, promising a hearty meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) beef sirloin or tenderloin, sliced thinly
- 12 ounces (340 grams) egg noodles
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
Liquid and Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare egg noodles in boiling water for 8-10 minutes until al dente, then drain and set aside.
- Sear beef slices in a hot skillet over medium-high heat until golden brown and caramelized, about 2-3 minutes per side. Transfer meat to a separate plate.
- Reduce skillet heat to medium and sauté diced onions, sliced mushrooms, and minced garlic until vegetables become translucent and release their moisture, approximately 5 minutes.
- Dust vegetable mixture with flour, stirring continuously to coat evenly and prevent burning. Cook for 1 minute to eliminate raw flour taste.
- Slowly pour beef broth into the skillet, whisking constantly to create a smooth, lump-free sauce. Increase heat and bring mixture to a gentle simmer.
- Allow sauce to thicken for 3-4 minutes, stirring occasionally until it coats the back of a spoon.
- Incorporate sour cream and Dijon mustard, stirring gently to create a creamy, tangy sauce. Season with salt and black pepper to taste.
- Return browned beef to the skillet, nestling pieces into the sauce. Simmer for an additional 2-3 minutes to reheat meat and meld flavors.
- Plate hot egg noodles and generously ladle beef stroganoff over the top. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Tenderize beef by slicing against the grain for maximum softness and easier chewing.
- Use full-fat sour cream at room temperature to prevent curdling and create a smoother sauce.
- Substitute mushrooms with zucchini or bell peppers for a lighter vegetable variation if desired.
- Replace wheat flour with cornstarch or gluten-free flour blend for thickening sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg