Beef Stroganoff

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Beef Stroganoff remains a favorite for a good reason! This filling meal features beef cooked in a rich mushroom sauce. It’s fantastic served over egg noodles!
If you’re in search of a satisfying meal that’s ideal for a chilly day, you can’t go wrong with Beef Stroganoff. It’s a dish that many enjoy, including my kids who often ask for more. It could be due to the juicy pieces of beef, the savory mushroom sauce, or the creamy noodles.
But I believe the magic lies in the combination of all three. Plus, what I love most about this dish is that it’s simple to prepare.
Let’s discuss the ingredients needed for this recipe.

Beef Stroganoff Ingredients:

OLIVE OIL:

To brown the beef pieces.

SIRLOIN STEAK:

I find Top Sirloin a fantastic option for stroganoff as it’s tender and budget-friendly. Cutting it into small pieces helps it cook faster too.

ONION:

Yellow onion works wonderfully for this recipe. I prefer thicker slices for added texture in the sauce.

GARLIC

CRIMINI MUSHROOMS:

I enjoy using crimini mushrooms as they have a rich flavor. If you like, you can substitute them with white button mushrooms.

FLOUR:

This will aid in thickening the sauce.

LOW SODIUM BEEF BROTH:

I choose low-sodium broth to allow for better control of the dish’s saltiness.

WORCESTERSHIRE SAUCE:

This adds a lot of savory flavor to the sauce.

DIJON MUSTARD:

This ingredient contributes flavor and a touch of tanginess.
You may swap it for stone ground mustard if needed.

SOUR CREAM:

I have used both low-fat and regular sour cream, but regular gives the best creamy texture.

FRESH THYME LEAVES:

For a spicy herbal note.

SALT/PEPPER

EGG NOODLES:

Medium-wide egg noodles work best.

BUTTER:

To add a touch of richness to the noodles.

Step by Step Instructions:

• Preparing stroganoff may seem a bit daunting, but I will walk you through each step with detailed photos and instructions.

1. Use a meat mallet to tenderize and slice.
2. Brown the beef strips.
3. Sauté onions, mushrooms, and garlic. Mix in flour and cook for 1 minute.
4. Add beef broth, Worcestershire, and Dijon. Let it simmer.
5. Incorporate sour cream and thyme. Adjust seasoning with salt and pepper.
6. Cook noodles and drain. Mix with butter.

STEP 1:

Tenderize the meat with a mallet and slice it into strips about 1/2 inch thick.

STEP 2:

In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the beef strips and cook them until they are browned. Move them to a plate and set aside.

STEP 3:

In the same skillet, pour in the remaining olive oil. Add the onion and mushrooms.
Cook until the onions are tender and the mushrooms begin to brown. Add garlic and cook for an additional 30 seconds.

STEP 4:

Combine the flour while whisking and let it cook for one minute.
Gradually add the beef broth, Worcestershire sauce, and Dijon mustard while continuing to whisk. Lower the heat and let it simmer to thicken.

STEP 5:

When the sauce has thickened a bit, lower the temperature further and mix in the sour cream and thyme. Put the steak and any juices back into the pan. Stir everything together. Keep it on low heat and let it simmer as the noodles are prepared.

STEP 6:

Boil the noodles and then drain them. Put them back in the pot and add the butter. Mix until it has melted. Serve the stroganoff over the noodles.

Storage and Leftovers:

Store leftover stroganoff apart from the noodles to prevent the sauce from soaking into them. Keep it in the refrigerator and consume within three days.

Beef Stroganoff

There is a good reason why Beef Stroganoff is a classic! This filling dish features beef cooked in a rich mushroom sauce, making it perfect on egg noodles. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Course Main Dishes Cuisine American Servings 4 Portions Calories 625 kcal

Ingredients:

• ▢2 tablespoons Olive Oil divided
• ▢1 1/2 pounds top sirloin
• ▢1/2 medium yellow onion sliced
• ▢4 garlic cloves minced
• ▢2 1/2 cups crimini mushrooms sliced
• ▢2 tablespoons all-purpose flour
• ▢2 cups low sodium beef broth
• ▢1 tablespoon Dijon mustard
• ▢1 tablespoon Worcestershire sauce
• ▢1/2 cup sour cream
• ▢2 teaspoons thyme leaves
• ▢salt and pepper to taste
• ▢8 ounces medium egg noodles
• ▢1 tablespoon butter

Instructions

1. ▢ Use a meat mallet to make the meat tender and slice it into strips that are 1/2 inch thick.
2. ▢ In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the steak strips and cook until browned. Move them to a plate and set aside.
3. ▢ In the same skillet, pour in the remaining olive oil. Add the sliced onion and mushrooms. Cook them until the onions soften and the mushrooms begin to brown. Then, add the minced garlic and cook for an additional 30 seconds.
4. ▢ Whisk in the flour and let it cook for one minute. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard while whisking. Lower the heat to low and let it simmer to thicken.
5. ▢ After the sauce thickens slightly, lower the heat further and mix in the sour cream and thyme. Place the steak back in along with any juices. Stir everything well and let it simmer on low while the noodles cook.
6. ▢ Meanwhile, once the noodles are cooked, drain them and return them to the pot without the heat. Add the butter and stir until it completely melts.
7. ▢ Serve the stroganoff over the buttery noodles.

Notes

Nutrition information provided is for estimation purposes only.

Nutrition

• Calories: 625 kcal
• Carbohydrates: 50 g
• Protein: 51 g
• Fat: 24 g
• Saturated Fat: 9 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 172 mg
• Sodium: 459 mg
• Potassium: 1306 mg
• Fiber: 3 g
• Sugar: 4 g
• Vitamin A: 356 IU
• Vitamin C: 4 mg
• Calcium: 115 mg
• Iron: 5 mg.