Classic Beef Stroganoff
Classic Beef Stroganoff is a comforting, creamy dish featuring tender beef and mushrooms in a rich sauce, served over egg noodles—perfect for a satisfying weeknight dinner!
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Pot for boiling noodles
- Colander (for draining noodles)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- t tsp Dijon mustard
- Salt and pepper to taste
- 12 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
Cook the Noodles:
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Sear the Beef:
- In a large skillet, heat olive oil over medium-high heat. Add the sliced beef, seasoning it with salt and pepper. Sear until browned (about 2-3 minutes). Remove the beef from the skillet and set aside.
Sauté Onions and Garlic:
- In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Add Mushrooms:
- Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
- Make the Sauce:
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
- Combine Ingredients:
- Lower the heat and return the beef to the skillet. Stir in the sour cream and cook until everything is heated through. Adjust seasoning with salt and pepper.
Serve:
- Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.