Description
A comforting, classic Beef Stroganoff with tender strips of beef, sautéed mushrooms, and a creamy sour cream sauce, served over buttery egg noodles.
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove beef and set aside.
- In the same skillet, melt butter and add chopped onion. Cook until softened, about 3 minutes.
- Add garlic and mushrooms; cook until mushrooms are browned and liquid has evaporated, about 5 minutes.
- Sprinkle flour over the mixture and stir well. Cook for 1 minute to eliminate raw flour taste.
- Gradually stir in beef broth and Worcestershire sauce, scraping up any browned bits. Simmer until slightly thickened, about 5 minutes.
- Reduce heat to low, return beef to the skillet, and stir in sour cream. Simmer gently for 5 minutes; do not boil.
- Season with salt and black pepper to taste.
- Serve over egg noodles and garnish with fresh parsley.
Notes
- Use full-fat sour cream for the best creamy texture.
- Don’t overcook the beef to keep it tender.
- A splash of dry white wine can be added with the broth for extra depth of flavor.