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Classic Beef Stroganoff

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A creamy and comforting beef stroganoff recipe with tender beef strips and mushrooms in a rich sour cream sauce, served over egg noodles. This one-pot dish is perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 pounds beef sirloin, cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 12 ounces egg noodles, cooked

Instructions

  1. Season beef strips with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned. Remove beef from skillet and set aside.
  3. Add mushrooms and onion to the skillet and cook until softened, about 5-7 minutes.
  4. Stir in garlic and cook for 1 minute more until fragrant.
  5. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute.
  6. Gradually whisk in beef broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  7. Reduce heat to low and stir in sour cream, Dijon mustard, and Worcestershire sauce. Cook until heated through, but do not boil.
  8. Return beef to the skillet and stir to combine. Season with salt and pepper to taste.
  9. Serve immediately over cooked egg noodles.

Notes

  • For a richer flavor, use beef broth instead of water when cooking the noodles.
  • If you don’t have sirloin, you can use other tender cuts of beef like tenderloin or ribeye.
  • Add a splash of brandy or dry sherry to the sauce for an extra layer of flavor.

Nutrition

Find it online: https://kingscook.com/beef-stroganoff-recipe/