A creamy and delicious Beef Stroganoff recipe that is easy to master and perfect for a comforting meal.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Russian
Diet:Gluten Free
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
12 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet 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 cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
Return the beef to the skillet and stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and let cook for about 5 minutes.
Reduce the heat to low and stir in the sour cream until well combined. 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 cooked egg noodles and garnish with chopped parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add a splash of white wine for extra depth of flavor.