This unique Mushroom Herb Beef Stroganoff combines tender slices of beef with a luscious, creamy sauce enhanced by fresh herbs and earthy mushrooms. A comforting and aromatic dish perfect for any night of the week.
Originating in Russia, beef stroganoff has become a beloved dish worldwide, known for its rich flavors and comforting nature. This variation adds fresh herbs and mushrooms for an extra layer of flavor.
1 lb beef sirloin, sliced thin
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 tsp thyme, fresh
1 tsp rosemary, fresh, chopped
1/2 cup white wine
1 cup beef broth
1 cup heavy cream
2 tbsp all-purpose flour
Salt and pepper to taste
12 oz egg noodles
1/4 cup parsley, chopped, for garnish
1. Heat olive oil in a large skillet over medium-high heat. Add beef slices and sear until browned on all sides. Remove and set aside.
2. In the same skillet, add onions and sauté until translucent. Add garlic and mushrooms, cooking until mushrooms are golden brown.
3. Stir in thyme and rosemary, then deglaze the pan with white wine, scraping up any browned bits.
4. Sprinkle flour over the mushroom mixture and cook for a minute. Gradually stir in the beef broth, followed by the heavy cream. Let simmer until the sauce thickens.
5. Return the beef to the skillet, and coat with the creamy sauce. Season with salt and pepper to taste.
6. In a pot, cook egg noodles according to package instructions, then drain.
7. Serve the beef stroganoff over the egg noodles, garnished with chopped parsley.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat, adding a splash of cream or broth if the sauce is too thick.
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