Beef Stroganoff
Beef stroganoff is a rich and creamy dish that’s easy to make but feels indulgent. This version features tender beef in a velvety mushroom sauce, served over egg noodles for the ultimate comfort meal.
Ingredients
- 1 lb beef sirloin or tenderloin sliced thinly
- 1 medium onion chopped
- 2 cups mushrooms sliced
- 2 tbsp butter
- 1 tbsp flour
- 1 1/2 cups beef broth
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and pepper to taste
- 12 oz egg noodles cooked
Instructions
- In a large skillet, melt 1 tbsp butter over medium-high heat. Add the beef and cook until browned, about 4-5 minutes. Remove the beef from the pan and set aside.
- In the same skillet, melt the remaining butter. Add the onions and mushrooms, and sauté for 5-7 minutes, until the mushrooms release their moisture and the onions soften.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth and bring to a simmer. Cook for 3-5 minutes until the sauce thickens slightly.
- Stir in the sour cream, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Cook for another 2-3 minutes.
- Add the cooked beef back into the skillet and stir to combine. Let it simmer for an additional 3-5 minutes to heat through.
- Serve the beef stroganoff over a bed of cooked egg noodles.
Notes
Pro Tip: Want to make this dish gluten-free? Simply swap the flour for a gluten-free alternative like rice flour or cornstarch!
Equipment Needed: