This unique twist on classic Beef Stroganoff features tender beef strips and earthy mushrooms in a creamy sauce, perfect for a comforting dinner. Quick to prepare, this dish brings a taste of Russian cuisine to your table with a rich flavor profile.
This dish originates from 19th-century Russia, named after the Stroganoff family, featuring a blend of beef and sour cream, highlighting the fusion of French and Russian culinary practices.
1 lb beef sirloin, thinly sliced
8 oz cremini mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp flour
1 1/2 cups beef broth
1 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Salt and pepper to taste
8 oz egg noodles
2 tbsp fresh parsley, chopped
1. Cook the egg noodles according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add beef strips and sear until browned. Remove from skillet and set aside.
3. In the same skillet, add onions and garlic, sauté until translucent. Add mushrooms and cook until they release their moisture.
4. Sprinkle flour over the mushrooms and cook for 1 minute.
5. Gradually add beef broth, stirring continuously until the sauce thickens.
6. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix well.
7. Return beef to the skillet, cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve over egg noodles, garnished with fresh parsley.
Refrigerate in an airtight container for up to 3 days.
Reheat over medium heat in a skillet, adding a splash of beef broth if necessary to loosen the sauce.
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