Beef Stroganoff
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
615 kcal
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Course
Main Course
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Cuisine
Russian
Beef Stroganoff
Description
This Beef Stroganoff begins by cooking egg noodles for serving. Meanwhile, steak slices are coated with a mixture of flour, salt, and pepper before browning in olive oil to develop crust and seal flavors. Onions, mushrooms, and garlic are then sautéed in butter, providing aromatic depth. Adding remaining flour and beef broth creates a thickened sauce when combined with Dijon mustard, thyme, and Worcestershire sauce, lending subtle spice and herbal notes.
The browned beef returns to the pan to warm through without overcooking. The sauce is enriched with sour cream after removing from heat, resulting in a creamy consistency without curdling. Serving this mixture over cooked egg noodles allows the sauce to coat each bite, balancing meat, mushroom, and savory elements.
Garnishing with fresh parsley adds brightness. This recipe provides a comforting dish where tender beef and earthy mushrooms meld into a smooth sauce, well suited for a home-cooked dinner.
Ingredients
- 1 pound sirloin steak sliced into bite-sized strips
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion peeled and thinly sliced
- 8 ounces button mushrooms sliced
- 3 cloves garlic minced
- 16 ounces beef broth low-sodium
- ½ teaspoon Dijon mustard
- 1 teaspoon thyme dried
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- 20 ounces egg noodles
- parsley chopped, for garnish, fresh
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain once the noodles have finished cooking.
- In a large bowl, stir together the flour, salt, and pepper. Add the steak slices and toss to coat. (Save any flour left in the bowl.)
- Place a large skillet over medium-high heat. Add the olive oil and brown the steak strips in batches. Remove to a bowl and set aside.
- In the same skillet, melt the butter. Turn the heat down to medium and cook the onions until soft and translucent.
- Add the mushrooms and garlic and cook for 2 minutes, stirring often.
- Add the remaining flour to the skillet and stir into the veggies. Pour in the beef broth and stir continuously to prevent any lumps from forming.
- Add the Dijon, thyme, and Worcestershire sauce and stir to combine. Cook for 4 minutes until the sauce thickens.
- Add the steak back into the sauce and cook until the beef is heated through. Remove skillet from the heat and stir in the sour cream.
- Serve the sauce over hot egg noodles and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 471mg | 20% |
| Potassium | 845mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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