If you're looking for a comforting dish that combines tender beef with the earthy flavors of mushrooms, you've found it. This Savory Mushroom Beef Stroganoff is a classic that never goes out of style, perfect for cozy nights in or impressing dinner guests.
Beef sirloin is the star of the show, offering tenderness and flavor when sliced thinly. Cremini mushrooms add a deep, earthy flavor that complements the beef beautifully. Onion and garlic provide a savory base, enhancing the overall richness of the dish.
Olive oil is used for searing the beef and sautéing the vegetables, adding a subtle fruity note. Flour helps thicken the sauce, giving it a luscious texture. Beef broth is the backbone of the sauce, adding depth and savoriness.
Sour cream contributes creaminess and a slight tang, balancing the richness. Dijon mustard and Worcestershire sauce add complexity and a hint of spice, making the sauce irresistible. Finally, fresh parsley brightens the dish with a pop of color and fresh flavor.
This dish pairs beautifully with a light green salad dressed with a simple vinaigrette. For a special touch, serve it alongside crusty bread to soak up the delicious sauce. A glass of red wine, such as a nice Pinot Noir, would also complement the rich flavors beautifully.
Start by cooking the egg noodles according to the package instructions. Once they're al dente, drain them and set them aside. They'll be ready and waiting when the stroganoff is done.
Heat the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear them until they're nicely browned. This should take just a few minutes. Once browned, remove the beef from the skillet and set it aside. Don't worry if they're not cooked through; they'll finish cooking later.
In the same skillet, toss in the onions and garlic. Sauté them until the onions are translucent and fragrant. Add the mushrooms and cook until they've released their moisture and are golden brown.
Sprinkle the flour over the mushrooms and stir it in. Let it cook for about a minute to get rid of the raw flour taste. Gradually pour in the beef broth, stirring continuously. The sauce will start to thicken as you stir.
Now, stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix it all together until the sauce is smooth and well combined. Return the beef to the skillet and let everything simmer together for about 5 more minutes, allowing the flavors to meld.
Season the stroganoff with salt and pepper to taste. Serve it over the prepared egg noodles, and don't forget to sprinkle with fresh parsley for a burst of color and flavor.
Share