Bhg Beef Stroganoff
Indulge in the comforting flavors of this classic Bhg Beef Stroganoff, a rich and creamy dish that's perfect for family dinners or special occasions. Featuring tender strips of seared beef sirloin, earthy button mushrooms, and a luscious sour cream sauce infused with hints of garlic, onion, and Dijon mustard, this recipe delivers a perfect balance of savory and tangy flavors. The sauce thickens beautifully with a touch of flour and is elevated by Worcestershire sauce and beef broth for depth. Served over hearty egg noodles and topped with fresh parsley, this 40-minute meal is sure to become a household favorite. Whether you're craving a nostalgic dish or exploring comfort food recipes, this beef stroganoff is an irresistible choice!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound beef sirloin, thinly sliced into strips
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 12 ounces egg noodles
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the beef with salt and black pepper, then add it to the skillet in an even layer. Sear the beef for 2-3 minutes per side until browned, then remove it from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium, then add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring frequently, until the mushrooms are browned and have released their juices.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook the flour for 1-2 minutes to remove the raw taste.
Slowly pour in the beef broth while stirring to ensure there are no lumps. Bring the mixture to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
Stir in the Worcestershire sauce and Dijon mustard. Taste the sauce and adjust seasoning with salt and pepper as needed.
Reduce the heat to low and add the sour cream. Stir until fully incorporated and the sauce is smooth. Do not let the sauce boil after adding the sour cream to prevent curdling.
Return the cooked beef to the skillet and toss to coat it in the sauce. Cook for an additional 2-3 minutes to warm through.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 27.3 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 514 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
