Chipotle Beef Stroganoff
Dive into the bold and smoky flavors of Chipotle Beef Stroganoff, a mouthwatering twist on the classic comfort food. Tender strips of seared beef sirloin are bathed in a rich, creamy sauce infused with smoky chipotle peppers in adobo, adding a subtle heat that elevates every bite. Sautéed mushrooms, onions, and garlic lend a savory depth, while a touch of paprika enhances the sauce's vibrant flavor. Served over buttery egg noodles and garnished with fresh parsley, this hearty dish transforms weeknight dining into a gourmet experience. Perfect for spice enthusiasts and Stroganoff lovers alike, this quick 45-minute recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 8 ounces button mushrooms, sliced
- 2 cups beef broth
- 1 teaspoon paprika
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cut the beef sirloin into thin strips and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the beef strips in batches, cooking for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and chipotle peppers, cooking for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat evenly. Cook for another minute.
Gradually pour in the beef broth while stirring to avoid lumps. Add the paprika and stir to combine. Bring the sauce to a simmer and let it thicken for 5 minutes.
Lower the heat to medium-low and stir in the sour cream until smooth. Return the seared beef to the skillet, mixing to coat the meat in the sauce. Simmer for 5 more minutes to heat through.
While the stroganoff simmers, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and toss with the remaining 1 tablespoon of olive oil to prevent sticking.
Serve the chipotle beef stroganoff over a bed of egg noodles and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 922 mg | 20% | |
*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.
