Beef Stroganoff
Beef Stroganoff is creamy and loaded with tender beef, mushrooms, and egg noodles in a savory sour cream sauce.
Ingredients
- 10 ounces extra wide egg noodles
- 1 1/2 pounds steak rib eye, tenderloin, or sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoon butter
- 1 medium onion diced
- 2 cups mushrooms sliced
- 5 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons paprika
- 1 cup sour cream
Instructions
- Cook pasta al dente according to package directions, and set aside.
- Slice the beef against the grain into thin strips. Place in a bowl and sprinkle with salt and pepper.
- Heat a skillet on medium-high heat and add vegetable oil. Sear the beef strips quickly about 1-2 minutes (it's ok if they have a little pink they will cook more in the sauce.) and remove to a plate.
- Add the butter to the skillet and melt. Add in the onions, mushrooms, and garlic and cook for about 3-4 minutes. Sprinkle the flour over the vegetables and stir.
- Add in beef stock and whisk. Allow the broth to come to a low boil then reduce heat to low and simmer until thickened about 3 minutes.
- Whisk in the Worcestershire sauce, paprika, Dijon mustard, and sour cream.
- Fold in pasta and beef, garnish with fresh parsley, and serve.
Notes
Sear the meat in batches to prevent overcrowding and get the best sear. Do not keep simmering after you add back in the cooked beef, It will overcook the beef. Any type of short pasta will work. Sour Cream-Greek yogurt can be used instead. Storage- Store in an airtight container in the refrigerator for up to 3 days.