Creamy Beef and Mushroom Stroganoff
User Reviews
4.9
Creamy Beef and Mushroom Stroganoff
Description
Creamy Beef and Mushroom Stroganoff features cubed beef fillet steak browned in butter, combined with soft sautéed onions and mushrooms. The pan is deglazed with dry white wine and enhanced with Dijon mustard, paprika, and Worcestershire sauce before thickening with flour. The addition of sour cream at the end enriches the sauce, creating a velvety consistency. Cooking the noodles separately and serving the stroganoff on the egg fettuccine allows the creamy sauce to cling nicely to the pasta.
The dish is hearty and comforting, balancing the tender meat's texture with the earthiness of mushrooms and a slight tang from the mustard and sour cream. The smoky paprika adds mild warmth without overwhelming the subtle flavors.
This stroganoff works well as a main course for dinner or lunch. Garnishing with fresh chopped parsley adds color and a fresh note. The recipe is best prepared fresh and served immediately to maintain tender beef and creamy sauce texture.
The original notes mention that this recipe yields four larger servings. The beef should be seared in batches to avoid crowding and ensure good browning. Using dry white wine helps deglaze the pan and deepen flavor. The sour cream should be at room temperature to blend smoothly without curdling.
Ingredients
- 1 pound egg Fettuccine dry weight
- 4 tablespoons butter divided
- 1 onion chopped
- 4 cloves garlic crushed or minced
- 1 pound mushrooms sliced
- 24 ounces beef fillet steak seasoned with salt and pepper and cubed into 1 ½-inch pieces - sirloin, tenderloin, eye fillet or scotch fillet, lean
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika smoky or mild
- ⅓ cup dry white wine or more if you like it stronger
- 2 cups beef broth or stock, or 2 cups water mixed with 1 tablespoon vegetable stock powder
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 cup sour cream at room temperature, or reduced fat cooking cream, light
- 1 pinch parsley chopped, to garnish, fresh
Instructions
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Notes
- This recipe serves four larger portions.
- Sear beef in batches to brown evenly and avoid steaming.
- Use room temperature sour cream to prevent curdling when added to the sauce.
- Deglaze with dry white wine to capture browned bits and enrich flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 166mg | 55% |
| Sodium | 537mg | 22% |
| Potassium | 1.02mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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