Description
Hearty beef stroganoff brings creamy comfort straight from Russian kitchens to dinner tables worldwide. Sour cream-glazed tender beef and mushrooms nestled over egg noodles promise pure culinary satisfaction you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb (454 g) beef sirloin or tenderloin, thinly sliced into strips
Aromatics and Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) sliced mushrooms
Cooking and Seasoning Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) flour
- 1 cup (240 ml) beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) sour cream
- 2 teaspoons (10 ml) Dijon mustard
- Salt, to taste
- Pepper, to taste
Pasta and Garnish:
- 4 cups (340 g) egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef strips in a heated skillet with olive oil until golden brown and slightly crisp on the edges, creating a rich caramelized exterior. Transfer the meat to a separate plate.
- In the same skillet, sauté the onions until translucent and fragrant, then introduce minced garlic and sliced mushrooms, allowing them to release their moisture and develop deep, savory flavors.
- Dust the vegetables with flour, stirring continuously to create a smooth, lightly toasted base that will help thicken the sauce and prevent any lumpy textures.
- Gradually pour in beef broth and Worcestershire sauce, whisking constantly to integrate the liquid smoothly. Allow the mixture to simmer and reduce, creating a velvety, rich sauce that coats the ingredients.
- Lower the heat and reintroduce the beef strips, gently folding them into the sauce to ensure even coating and warming throughout.
- Swirl in sour cream and Dijon mustard, which will add tangy complexity and creamy richness to the dish. Stir carefully to prevent curdling and maintain a silky consistency.
- Season with salt and freshly ground black pepper, tasting and adjusting the seasoning to achieve a balanced flavor profile.
- Plate the stroganoff over warm egg noodles, garnishing with fresh chopped parsley for a bright, herbal finish that enhances the dish’s visual appeal and adds a subtle freshness.
Notes
- Meat Selection Matters: Choose tender cuts like sirloin or tenderloin for the most melt-in-your-mouth beef stroganoff experience.
- Quick Browning Technique: Pat beef strips dry before cooking to ensure perfect caramelization and prevent steaming instead of searing.
- Creamy Consistency Control: Add sour cream off the heat to prevent curdling and maintain a smooth, silky sauce texture.
- Gluten-Free Adaptation: Swap wheat flour for cornstarch or gluten-free flour blend, and use tamari instead of Worcestershire sauce for a celiac-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg