Buttermilk Stroganoff
Creamy, comforting, and full of rich flavors, Buttermilk Stroganoff is a unique twist on the classic Russian-inspired dish that’s perfect for busy weeknights or hearty family meals. Tender, perfectly seared beef is simmered in an irresistibly velvety sauce made from buttermilk, Dijon mustard, and paprika, delivering a tangy and savory punch that elevates this dish to new heights. Earthy mushrooms, golden onions, and garlic enhance the depth of flavor, while egg noodles provide the perfect base to soak up every last drop of the luscious sauce. This recipe is ready in just 45 minutes, making it the ideal blend of quick and indulgent comfort food. Garnish with fresh parsley for a pop of color and brightness, and enjoy a meal that’s as visually appealing as it is delicious. Perfectly balanced, this Buttermilk Stroganoff is a must-try for fans of creamy pasta dishes and bold, comforting flavors!
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Recipe Information
Ingredients
- 500 grams beef sirloin or stew meat, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 200 grams mushrooms, sliced
- 1 cup beef broth
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 300 grams egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the sliced beef with salt and black pepper, then toss it with flour to coat evenly.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the beef in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until browned, then remove to a plate and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant. Then, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Pour the beef broth into the skillet and scrape the bottom of the pan to deglaze and release any browned bits. Let it simmer for 2-3 minutes.
Lower the heat to medium-low and stir in the buttermilk, Dijon mustard, and paprika. Mix well to create a creamy sauce.
Return the seared beef to the skillet along with any juices from the plate. Let the mixture simmer gently for 10 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly. Do not let the sauce come to a boil to avoid curdling the buttermilk.
While the Stroganoff simmers, cook the egg noodles according to package directions. Drain and set aside.
Serve the Buttermilk Stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 20.9 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2967 mg | 63% | |
*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.
