Description
A cozy, creamy beef stroganoff recipe that’s quick to prepare, perfect for lazy nights in.
Ingredients
- 1 pound rib-eye steak, sliced into thin strips
- 1 tablespoon neutral oil
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1 cup beef broth
- 1 cup full-fat sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped chives
- 8 ounces egg noodles or tagliatelle
Instructions
- Slice the rib-eye into thin strips.
- Heat the oil in a large skillet over medium-high heat, then add the beef. Sear until browned, about 2-3 minutes.
- Remove the beef from the skillet and set aside.
- Add butter to the same skillet and let it melt.
- Add the chopped onion and mushrooms; sauté until golden and soft.
- Stir in Dijon mustard and flour; cook for a minute.
- Gradually pour in beef broth while stirring, bring to a gentle boil, then reduce to a simmer for 5 minutes.
- Turn off the heat; stir in sour cream and season with salt and pepper.
- Cook the egg noodles according to package instructions, then drain and mix with beef mixture.
- Top with chopped chives and serve in bowls.
Notes
For a dairy-free option, substitute sour cream with cashew cream or coconut yogurt. Use gluten-free noodles for gluten-free versions.