Pin It A comforting classic featuring tender beef strips in a creamy mushroom sauce, served over egg noodles for a hearty, satisfying meal.
I have always enjoyed this stroganoff during cold evenings when I crave comfort food that's quick and delicious.
Ingredients
- Beef: 500 g (1.1 lbs) beef sirloin or rump steak thinly sliced 1 tbsp all-purpose flour 1/2 tsp salt 1/4 tsp black pepper
- Vegetables: 1 medium onion finely chopped 250 g (9 oz) cremini or white mushrooms sliced 2 cloves garlic minced
- Sauce: 2 tbsp unsalted butter 1 tbsp olive oil 1 tbsp tomato paste 1 tsp Dijon mustard 250 ml (1 cup) beef broth 120 ml (1/2 cup) sour cream 1 tbsp Worcestershire sauce
- To Serve: 300 g (10.5 oz) egg noodles cooked according to package instructions 2 tbsp fresh parsley chopped (optional)
Instructions
- Step 1:
- In a bowl toss the beef strips with flour salt and black pepper until evenly coated.
- Step 2:
- Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat Add beef in batches searing quickly until browned but not cooked through (about 1-2 minutes per batch) Remove and set aside.
- Step 3:
- In the same skillet add remaining butter Sauté onion for 2 minutes then add mushrooms and cook until softened and golden (about 5 minutes) Stir in garlic and cook for 30 seconds.
- Step 4:
- Mix in tomato paste and Dijon mustard Cook for 1 minute then pour in beef broth and Worcestershire sauce scraping any browned bits from the pan.
- Step 5:
- Reduce heat to medium-low Return beef (and any juices) to the skillet Simmer gently for 5-6 minutes until beef is just cooked through.
- Step 6:
- Remove from heat and stir in sour cream until smooth and creamy Adjust seasoning to taste.
- Step 7:
- Serve hot over cooked egg noodles Garnish with chopped parsley if desired.
Pin It This recipe has brought many comforting family dinners especially when shared around the table on chilly nights.
Notes
Substitute Greek yogurt for sour cream for a lighter version For extra flavor add a splash of dry white wine with the broth Swap egg noodles for rice or mashed potatoes if preferred.
Required Tools
Large skillet Saucepan (for noodles) Mixing bowls Wooden spoon or spatula Knife and cutting board
Nutritional Information
Calories 540 Total Fat 22 g Carbohydrates 48 g Protein 36 g
Pin It This beef stroganoff combines rich flavors with simple steps for a delicious meal any night of the week.
Recipe Questions & Answers
- → What cut of beef works best for this dish?
Lean cuts like sirloin or rump steak sliced thinly ensure tenderness and quick cooking.
- → Can I use other types of mushrooms?
Yes, cremini or white mushrooms work well; other varieties can add unique flavors and textures.
- → How do I prevent the beef from overcooking?
Sear the beef quickly in batches over high heat, removing before fully cooked as it will finish cooking in the sauce.
- → Is it possible to make it dairy-free?
Substitute sour cream with a dairy-free alternative like coconut yogurt and use oil instead of butter.
- → What can I serve instead of egg noodles?
Rice, mashed potatoes, or cauliflower rice are great alternatives to complement the creamy sauce.
- → How can I enhance the flavor further?
Adding a splash of dry white wine or extra garlic can deepen the savory profile of the sauce.