Description
A quick and easy recipe for creamy beef stroganoff that delivers comforting flavors without the hassle.
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside with a drizzle of olive oil.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced beef in batches, season with salt and pepper, and brown for about 2-3 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter, then the chopped onion and sliced mushrooms. Sauté for about 5-7 minutes until softened.
- Sprinkle the flour over the sautéed vegetables and stir for another minute. Gradually add the beef broth while stirring to avoid lumps, then add Worcestershire sauce and mustard (if using). Bring to a simmer and cook for about 5 minutes until the sauce thickens.
- Return the browned beef to the skillet, stirring to combine, and simmer for an additional 5-7 minutes until the beef is cooked through.
- Remove from heat and stir in the sour cream. Adjust seasoning with salt and pepper.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
Use beef broth for maximum flavor and avoid overcooking the beef to maintain tenderness.