Beef Stroganoff
Imagine coming home on a chilly evening, the kind where the air is crisp, and all you want is something hearty to eat. That’s where beef stroganoff comes in! This dish is like a warm hug on a plate—rich, creamy, and full of flavor. It’s a one-pot wonder that has been loved for generations, and for good reason.
Equipment
- Large skillet or sauté pan
- Medium pot
- Cutting Board and Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
For the Beef Stroganoff
- 1 pound of beef sirloin or tenderloin sliced into thin strips
- 2 tablespoons of olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 1 cup of mushrooms sliced
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- 1 cup of sour cream
- 1 teaspoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- Salt and pepper to taste
For Serving
- 12 ounces of egg noodles cooked according to package instructions
- Fresh parsley chopped, for garnish
Instructions
Step 1: Cook the Noodles
- Fill a medium pot with water, add a pinch of salt, and bring it to a boil.
- Add the egg noodles and cook according to the package instructions (usually 7–9 minutes).
- Drain the noodles using a colander, toss with a little olive oil to prevent sticking, and set aside.
Step 2: Sear the Beef
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the beef strips in a single layer and sear for 1–2 minutes on each side until browned.
- Remove the beef from the skillet and set it aside.
Step 3: Sauté the Vegetables
- In the same skillet, add another tablespoon of olive oil.
- Sauté the chopped onions and garlic for 2 minutes, until softened.
- Add the sliced mushrooms and cook for another 4–5 minutes until the mushrooms release their juices and become golden.
Step 4: Make the Sauce
- Sprinkle the flour over the sautéed vegetables and stir until well coated.
- Slowly pour in the beef broth, stirring constantly to avoid lumps.
- Add the sour cream, Dijon mustard, and Worcestershire sauce. Stir until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Step 5: Combine and Serve
- Return the seared beef to the skillet and simmer in the sauce for 5 minutes, allowing the flavors to meld together.
- Serve the beef stroganoff over the cooked egg noodles, garnishing with fresh parsley.
Notes
Nutritional Value (per serving, approximate)
- Calories: 450–500
- Protein: 30g.
- Carbohydrates: 40g.
- Fats: 20g.
- Fiber: 2g.
- Sodium: 600–700mg (varies based on broth and seasonings used).
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.