Discover a unique twist on beef stroganoff with our smoky variation, featuring tender beef, earthy mushrooms, and a hint of smoked paprika to elevate the traditional flavors. Perfect for cozy weeknight dinners or a special occasion, this recipe offers a delightful mix of creamy and smoky notes that will captivate your taste buds.
Beef Stroganoff is a classic Russian dish that traditionally features sautéed beef in a creamy sauce. This variation adds a smoky element, a nod to American barbecue traditions, enhancing its comforting flavors.
1.5 lbs beef sirloin, sliced into thin strips
1 tbsp olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 tbsp smoked paprika
1/4 cup Worcestershire sauce
1 cup beef broth
1 cup sour cream
2 tbsp all-purpose flour
Salt and pepper to taste
8 oz egg noodles
2 tbsp fresh parsley, chopped
1. Heat olive oil in a large skillet over medium-high heat. Add the beef strips and sear until browned on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the onions and garlic. Sauté until the onions become translucent.
3. Add the mushrooms to the skillet and cook until they are browned and tender.
4. Stir in the smoked paprika and Worcestershire sauce, cooking for 1-2 minutes until fragrant.
5. Return the beef to the skillet and pour in the beef broth. Bring to a simmer.
6. In a small bowl, mix the sour cream and flour until smooth. Gradually stir this mixture into the skillet.
7. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens.
8. Season with salt and pepper to taste.
9. Cook the egg noodles according to package instructions.
10. Serve the beef stroganoff over the egg noodles, garnished with fresh parsley.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the stroganoff in a skillet over medium heat, stirring occasionally until heated through.
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