Description
Beef Stroganoff is a timeless dish known for its rich and creamy sauce, tender beef, and savory mushrooms. It’s a perfect balance of flavors, making it a comforting meal to enjoy during any season. The addition of Dijon mustard adds a slight tang that elevates the classic cream sauce to a new level of deliciousness. This recipe is ideal for busy weeknights when you want something hearty yet quick to prepare. The succulent beef combined with a luscious, velvety sauce pairs beautifully with egg noodles. Plus, it’s easily customizable – you can switch the beef for chicken or even go meatless by using more mushrooms for a vegetarian twist.
Ingredients
Units
Scale
- 1 pound beef sirloin, cut into thin strips
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 2 cups fresh mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 3 tablespoons butter
- Salt and pepper to taste
- 8 ounces egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add beef strips, season with salt and pepper, and cook until browned, about 4-5 minutes. Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add onions, garlic, and mushrooms. Cook for 3-4 minutes until softened.
- Stir in flour, cooking for an additional minute to form a roux.
- Gradually add the beef broth, stirring constantly until the mixture thickens.
- Lower heat and stir in sour cream and Dijon mustard. Mix until smooth and well combined.
- Return the beef strips to the skillet and simmer for 5 minutes, allowing the flavors to meld.
- Serve the beef stroganoff over cooked egg noodles, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes