Description
A simple recipe for tender beef strips in a creamy mushroom and sour cream sauce served over egg noodles.
Ingredients
Scale
- 1.5 lb beef sirloin or tenderloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 0.5 cup sour cream
- 2 tablespoons Dijon mustard
- 12 oz egg noodles
Instructions
- Season the beef slices with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Brown the beef in batches, remove from the skillet, and set aside.
- Add the chopped onion and sliced mushrooms to the skillet. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Slowly whisk in the beef broth until smooth. Bring the mixture to a simmer and cook until slightly thickened.
- Reduce heat to low. Stir in the sour cream and Dijon mustard until combined. Do not boil after adding sour cream.
- Return the beef to the skillet and heat through gently.
- Cook the egg noodles according to package directions. Drain well.
- Serve the beef stroganoff sauce over the hot noodles.
Notes
- For best flavor, use low-sodium beef broth.
- If the sauce is too thick, add a splash of water or extra broth.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: beef stroganoff, beef, mushrooms, sour cream, noodles, classic dinner