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Beef Stroganoff

A classic comfort dish featuring tender beef, earthy mushrooms, and creamy sauce served over buttered egg noodles, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz uncooked egg noodles These delicate noodles will soak up the rich sauce.
  • 1 lb top sirloin, boneless rib eye, or beef tenderloin, sliced Tender, juicy beef is the star of the dish.
  • 2 tablespoons olive oil Adds healthy fats and flavor.
  • 2 tablespoons butter Provides richness during sautéing.
  • 16 oz fresh baby bella or white mushrooms, sliced Earthy flavor complements the beef.
  • 1/2 medium yellow onion, diced Forms the flavor base.
  • 1 tablespoon flour Helps thicken the sauce.
  • 2 cloves garlic, minced Elevates the flavor.
  • 1 cup beef broth Forms the essence of the sauce.
  • 1 cup heavy cream Contributes to the creamy texture.
  • 1/2 cup sour cream Balances the richness.
  • 1 tablespoon Worcestershire sauce Deepens the savory notes.
  • 1 tablespoon Dijon mustard Adds tang and complexity.
  • to taste Salt and pepper Essential for flavor enhancement.
  • optional Parsley, chives, or green onions for garnish Adds freshness to the dish.

Method
 

Cooking the Noodles
  1. Bring a pot of salted water to a boil. Cook the egg noodles according to the package directions and drain.
  2. Optionally, toss the drained noodles with a little butter.
Preparing the Beef
  1. Season the sliced beef with salt and pepper.
  2. In a skillet over medium-high heat, add olive oil and sear the beef for about 1 minute on each side until browned.
  3. Remove the beef from the skillet and set aside.
Sautéing the Vegetables
  1. In the same skillet, reduce the heat to medium and add butter.
  2. Sauté the diced onions and sliced mushrooms until the onions are soft and mushroom liquid cooks down, about 5 minutes.
Adding Garlic and Flour
  1. Stir in the minced garlic and sauté for 30 seconds until fragrant.
  2. Add the flour and stir for about a minute.
Incorporating the Broth
  1. Slowly pour in the beef broth, scraping up browned bits from the pan.
Making the Sauce Creamy
  1. Stir in the heavy cream and simmer until slightly thickened.
Finishing the Sauce
  1. Turn the heat down to low and add sour cream, Worcestershire sauce, and Dijon mustard.
  2. Season with salt and pepper, and simmer gently for about 5 minutes.
Returning the Beef
  1. Add the seared beef back into the pan and simmer for about a minute until heated through.
Serving
  1. Serve the creamy Beef Stroganoff over the prepared noodles, mashed potatoes, or rice.
  2. Garnish with parsley, chives, or green onions if desired.

Notes

For a richer flavor, mix beef and chicken broth. You can substitute chicken or turkey for a lighter version. Store leftovers in an airtight container for up to 3 days.