Beef Stroganoff
A classic and hearty Russian dish featuring tender beef strips in a creamy mushroom and onion sauce, served over egg noodles.
Equipment
- 1 large skillet or pan
- 1 pot for boiling pasta
- 1 wooden spoon or spatula
- 1 large mixing bowl
- 1 stirring spoon
- 1 colander
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound beef sirloin - thinly sliced into strips
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium onion - diced
- 2 cloves garlic - minced
- 8 ounces mushrooms - sliced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper - to taste
- Fresh parsley - chopped (optional)
Instructions
- Begin by boiling a pot of salted water and cooking the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef strips and cook until browned, about 5 minutes. Remove beef from skillet and set aside.
- In the same skillet, add diced onions and garlic. Cook until onions are translucent, about 3 minutes.
- Add sliced mushrooms to the skillet and cook for an additional 3 minutes.
- Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and let cook for 5 minutes.
- Add in the cooked beef strips and let simmer for another 5 minutes.
- Remove from heat and stir in sour cream. Season with salt and pepper, to taste.
- Serve the beef stroganoff over a bed of egg noodles and garnish with chopped parsley, if desired.
Notes
For a creamier sauce, add more sour cream or a splash of heavy cream.
This dish can also be made with chicken or pork instead of beef.
For a vegetarian option, substitute the beef with extra mushrooms or tofu.
Serve with a side of steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 550kcal
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