Ingredients:
For the Stroganoff:
– 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
– 2 tbsp all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 8 oz (225 g) cremini or white mushrooms, sliced
– 1 cup beef broth
– 1 cup sour cream
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– Fresh parsley, chopped (for garnish)
*For the Egg Noodles:*
– 12 oz (340 g) egg noodles
– 2 tbsp unsalted butter
– Salt and pepper to taste
Instructions:
1. Prepare the beef:
Toss the sliced beef with flour, salt, and black pepper until evenly coated.
2. Cook the beef:
Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
3. Sauté the vegetables:
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and mushrooms, cooking for an additional 5-6 minutes until the mushrooms release their moisture and begin to brown.
4. Make the sauce:
Stir in the beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer, then reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce, mixing until smooth. Return the beef to the skillet and simmer for 5-7 minutes, or until the beef is tender and the sauce thickens.
5. Cook the egg noodles:
While the stroganoff is simmering, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and toss with butter, salt, and pepper.
6. Serve and garnish:
Serve the beef stroganoff over the buttery egg noodles. Garnish with fresh parsley for a rustic finish.
Enjoy!
Beef Stroganoff Recipe!
