Description
A quick and tasty Beef Stroganoff recipe that combines tender beef, mushrooms, and a creamy sauce served over egg noodles.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 8 ounces egg noodles
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the sliced mushrooms to the skillet and cook for another 5 minutes until they are tender and browned.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer.
- Return the beef to the skillet and cook for an additional 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the sour cream. Cook until heated through, about 2 minutes. Season with salt and pepper to taste.
- Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the beef stroganoff over the egg noodles and garnish with chopped fresh parsley.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add a splash of white wine to the sauce for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg