Savory Garlic Mushroom Beef Stroganoff is a comforting classic that combines tender beef, earthy mushrooms, and creamy sauce over egg noodles, making it perfect for a cozy meal. This recipe is quick to whip up, making it ideal for weeknight dinners yet impressive enough for guests.
The star of the dish is beef sirloin, which cooks quickly and remains tender in the sauce. Olive oil is used for browning the beef and sautéing the vegetables, adding a subtle flavor. Onion provides a sweet base, while garlic adds a strong aromatic component. Mushrooms bring an earthy richness that pairs wonderfully with beef. Beef broth forms the backbone of the sauce, blending with sour cream for that signature stroganoff creaminess. All-purpose flour thickens the sauce, and Worcestershire sauce adds a deep, savory tang. Dijon mustard gives a slight kick, balancing the flavors. Finally, egg noodles serve as the perfect vehicle to soak up all that delicious sauce, while fresh parsley adds a vibrant freshness.
This dish pairs wonderfully with a side of roasted green beans or a fresh garden salad to balance the richness. A glass of dry red wine complements the savory flavors beautifully.
Start by heating some olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin to the hot oil, spreading it out in an even layer. Let it sizzle and brown, turning the pieces to ensure even cooking. Once browned, scoop the beef out and set it aside on a plate.
In the same skillet, toss in the chopped onion. Let it cook until it's soft and translucent, which should take about five minutes. Next, add the minced garlic and sliced mushrooms. Stir them around and let the mushrooms soften and release their moisture, filling your kitchen with a fantastic aroma.
Sprinkle the flour over the cooked vegetables, stirring constantly for a minute to cook off the raw taste. Gradually pour in the beef broth, stirring the mixture to prevent any lumps. You'll notice the sauce beginning to thicken as it cooks.
Lower the heat to a gentle simmer and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Mix until the sauce is smooth and creamy. Return the browned beef to the skillet, making sure each piece is coated in the luscious sauce. Let it all simmer together for about five minutes, ensuring the beef is heated through.
Serve the stroganoff over a bed of cooked egg noodles, and sprinkle with fresh parsley for a pop of color and freshness.
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