Beef Stroganoff
Sauteed tender pieces of beef, mushrooms, and onion swirled in a delicious sour cream sauce served over a bed of buttered egg noodles!
Servings: 4
Ingredients
NOODLES:
- 1 (12 oz. pkg.) wide egg noodles cooked
- 4 T. butter
BEEF STROGANOFF:
- 2 T. olive oil
- 1 lb. top sirloin or beef tenderloin thinly sliced into strips
- 2 T. butter
- 1/2 med. yellow onion finely chopped
- 1 (8 oz. pkg.) cremini mushrooms sliced
- 1 clove garlic minced
- 1 T. all-purpose flour
- 1 c. beef stock
- 3/4 c. heavy whipping cream
- 1/4 c. sour cream
- 1 T. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- Freshly cracked black pepper for serving
Instructions
- NOODLES: Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and return to the pot and add 4 tablespoons of butter. Cover and keep warm.
- BEEF STROGANOFF: Meanwhile, heat olive oil in a Dutch oven over medium-high heat. Working in batches, add beef strips in a single layer, sear 1-2 minutes per side, just until no longer red. Remove beef to a plate or bowl, cover to keep warm.
- Add 2 tablespoons butter, onions, and mushrooms to the pan. Sauté 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
- Add garlic, sauté 1 minute until fragrant. Add flour, stirring constantly for another minute.
- Pour beef broth, scraping any bits from the bottom of the pan then add heavy whipping cream, simmer another 1-2 minutes or until slightly thickened.
- Stir 1/4 cup of the sauce into the sour cream to temper it so the sour cream doesn’t curdle and add it back to the pan while stirring constantly.
- Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper. Add beef with juices back to the pan simmering until the beef is heated through.
- Serve over butter egg noodles topped with freshly cracked black pepper.
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