Description
Hearty Beef Stroganoff dances with rich, tangy sour cream sauce over silky egg noodles, promising comfort in every forkful. Savory beef and mushrooms meld into a classic Russian-inspired dish that welcomes you to savor pure culinary comfort.
Ingredients
Scale
Protein:
- 1 pound (450 g) beef sirloin or tenderloin, thinly sliced into strips
Dairy and Cream Components:
- ½ cup (120 ml) heavy cream or sour cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil or butter, divided
Vegetables and Seasonings:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225 g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 ½ cups (360 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Noodles:
- 12 ounces (340 g) egg noodles
Instructions
- Prepare the noodle foundation by boiling salted water in a generously sized pot. Immerse egg noodles, cooking until they reach a perfect al dente texture. Carefully drain and gently fold in butter, then reserve for later plating.
- Transform beef strips with a robust seasoning of salt and pepper. Heat olive oil in a spacious skillet over robust medium-high temperature. Sear meat swiftly, creating a golden caramelized exterior, approximately 2-3 minutes per side. Extract beef and let rest momentarily.
- Utilize the same skillet, introducing additional oil if necessary. Introduce finely chopped onions and minced garlic, allowing them to soften and release their aromatic essence. Incorporate sliced mushrooms, sautéing until they develop a rich, golden-brown complexion.
- Dust flour across the vegetable medley, stirring thoroughly to eliminate raw flour undertones. Gradually introduce beef broth, whisking continuously to prevent lumping. Enhance depth with Worcestershire sauce and Dijon mustard. Allow the mixture to simmer, gradually thickening into a luxurious sauce.
- Reduce heat and integrate sour cream, creating a silky, velvety texture. Reintroduce reserved beef, allowing it to warm gently within the creamy embrace. Taste and calibrate seasoning with additional salt and pepper as desired.
- Artfully cascade the stroganoff over waiting noodles. Sprinkle freshly chopped parsley, adding a vibrant, herbaceous finishing touch to this comforting classic.
Notes
- Nail the noodle texture by cooking them just until al dente, ensuring they maintain a slight bite and won’t become mushy when mixed with the creamy sauce.
- Select a well-marbled cut like sirloin or ribeye for maximum tenderness and rich beef flavor that melts in your mouth.
- Control mushroom moisture by patting them dry before cooking, preventing watery sauce and achieving perfect golden-brown caramelization.
- Prevent cream sauce from breaking by adding sour cream or heavy cream off direct heat and stirring gently to maintain silky smoothness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg