Mushroom Beef Stroganoff with Dill

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Mushroom Beef Stroganoff with Dill is a delightful twist on the classic dish, perfect for a cozy dinner. The addition of fresh dill brings a burst of flavor that elevates the creamy sauce and tender beef to new heights. It's a comforting meal that pairs beautifully with crisp autumn evenings.

Ingredients for Mushroom Beef Stroganoff with Dill

Beef sirloin is the star here, offering tender and juicy bites that soak up the sauce wonderfully. Olive oil helps sear the beef, adding a rich flavor. Beef broth is the base of our sauce, providing depth and umami richness. The heavy cream and sour cream come together to create a lush, creamy texture that’s irresistible. Onion and garlic form the aromatic foundation, while button mushrooms add earthiness. All-purpose flour thickens the sauce, ensuring it clings beautifully to the noodles. Dijon mustard and Worcestershire sauce contribute a tangy, savory punch. Finally, fresh dill adds a bright, herby finish that cuts through the richness.

Tips & Tricks

  • Make sure your beef is sliced thinly for quicker cooking and tenderness.
  • Don't rush the browning process of the beef – it adds important flavor.
  • If the sauce gets too thick, add a splash more beef broth to reach your desired consistency.
  • Fresh dill really shines here, but if you’re in a pinch, dried dill can work – use about half the amount.

Serving Suggestions

Consider serving this stroganoff with a simple green salad tossed in a light vinaigrette. The acidity will balance the creaminess of the dish beautifully. A side of roasted vegetables, like asparagus or green beans, also complements the rich flavors. For a wine pairing, a nice Pinot Noir or a Côtes du Rhône works wonders.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use flank steak or even ground beef if you prefer. Just adjust the cooking time accordingly.
What if I don’t have sour cream?
You can substitute it with Greek yogurt for a tangier flavor or even crème fraîche for a similar creamy texture.
Can I make this dish vegetarian?
Absolutely! Substitute the beef with more mushrooms or a meat substitute, and use vegetable broth in place of beef broth.

Mushroom Beef Stroganoff with Dill Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your thinly sliced beef sirloin to the pan. Cook the strips until they’re beautifully browned on all sides, then remove them from the skillet and set them aside for later – they’ll get a chance to soak up all the saucy goodness soon enough.

In the same skillet, add the butter and let it melt. Toss in the chopped onion and minced garlic, sautéing them gently until the onion turns translucent and the garlic smells heavenly. This should take just a few minutes. Now, add the sliced button mushrooms, cooking them until they’re soft and have released their juices, which should take about five minutes.

Sprinkle the flour over the mushroom mixture, stirring to coat everything evenly. Slowly pour in the beef broth, stirring constantly to prevent any lumps from forming. Lower the heat and stir in the heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Let this mixture simmer gently, allowing the flavors to meld.

Return the beef to the skillet, season with salt and pepper, and let it all simmer together for another five minutes to heat through and let the flavors marry. Meanwhile, cook the egg noodles according to the package instructions, then drain them well.

To serve, plate the egg noodles and generously spoon the beef and mushroom sauce over the top. Garnish with a sprinkle of fresh dill for that final touch of brightness.

Why You'll Love This Recipe

  • Simple yet sophisticated flavors with a touch of dill.
  • Quick enough for a weeknight meal, special enough for guests.
  • Rich, creamy sauce that coats the beef and noodles perfectly.
  • Uses common ingredients you likely have on hand.

Ingredients

1.5 lbs beef sirloin, sliced thin
1 tbsp olive oil
1 cup beef broth
1 cup heavy cream
1/2 cup sour cream
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz button mushrooms, sliced
2 tbsp all-purpose flour
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
Salt and pepper to taste
2 tbsp fresh dill, chopped
12 oz egg noodles
2 tbsp butter

Step-by-step Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add the beef strips and cook until browned. Remove the beef and set aside.
2. In the same skillet, add butter, then sauté onions and garlic until translucent. Add mushrooms and cook for about 5 minutes until softened.
3. Stir in flour, mixing well to coat the mushrooms, then slowly add beef broth, stirring constantly to avoid lumps.
4. Reduce heat to low, stir in heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Simmer gently, stirring occasionally.
5. Return the beef to the skillet, season with salt and pepper, and let it simmer for another 5 minutes.
6. In a separate pot, cook egg noodles according to package instructions, then drain.
7. Serve the beef mixture over the egg noodles, garnished with fresh dill.

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