This savory herb-infused beef stroganoff is a delightful twist on the classic dish, featuring tender strips of beef in a rich and creamy sauce enhanced with fresh herbs and spices for an unforgettable culinary experience.
Originating from Russia, this dish has been adapted with an infusion of fresh herbs for a new and exciting flavor profile.
1.5 lbs beef sirloin, cut into thin strips
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
Salt and pepper to taste
12 oz egg noodles
Fresh parsley for garnish
1. Heat olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned on all sides, remove and set aside.
3. In the same skillet, add onion and garlic, sauté until soft.
4. Add mushrooms and cook until golden brown.
5. Stir in beef broth, Dijon mustard, Worcestershire sauce, thyme, rosemary, salt, and pepper.
6. Return beef to the skillet, reduce heat, and simmer for 10 minutes.
7. Stir in sour cream and cook until heated through.
8. Meanwhile, cook egg noodles according to package instructions.
9. Serve the beef stroganoff over egg noodles and garnish with fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, stirring occasionally until warmed through. Add a splash of beef broth if the sauce is too thick.
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