Description
A quick and easy Beef Stroganoff recipe that is packed with flavor and ready in about 30 minutes.
Ingredients
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 12 oz egg noodles, cooked
- 1 lb Scotch fillet steak, sliced
- 2 tablespoons avocado or light olive oil
Instructions
- Slice the steak into thin ¼-inch strips against the grain, pat dry, and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat and sear the beef strips for 30-45 seconds on each side until browned but still pink inside, then transfer to a plate.
- Add diced onion to the skillet and cook until translucent for about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Add butter, let it melt, then add sliced mushrooms and cook until golden brown for 5-6 minutes.
- Sprinkle flour over the mushrooms and stir constantly for about a minute to create a roux.
- Gradually pour in the beef broth while stirring until it comes to a simmer and thickens, about 3-4 minutes. Stir in Dijon mustard and thyme, and adjust seasoning with salt and pepper.
- Reduce heat to low and stir in sour cream until smooth, avoiding boiling.
- Gently return the beef strips and any juices to the skillet, stir, and let simmer for 1-2 minutes to heat through.
- Spoon beef stroganoff over cooked egg noodles, sprinkle with parsley, and serve hot.
Notes
Avoid cutting the beef against the grain to prevent chewy meat. Don’t rush the browning step for flavor depth.