Colorado Beef Stroganoff
Indulge in the rich, comforting flavors of Colorado Beef Stroganoff, an irresistible twist on a classic dish with a southwestern flair. Tender slices of seared beef sirloin are enveloped in a velvety, tangy sauce infused with roasted Colorado green chiles, Dijon mustard, and a hint of paprika. This hearty recipe is elevated with savory cremini mushrooms, caramelized onions, and sweet carrots for depth and balance, all served atop a bed of buttery, al dente egg noodles. Perfect for a cozy family meal, this stroganoff balances creamy textures with a touch of regional spice, creating a dish that’s both familiar and exciting. Garnish with fresh parsley for a burst of color and flavor, and savor the warmth of this crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 8 ounces button or cremini mushrooms, sliced
- 4 ounces Colorado green chiles, roasted and diced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding, searing each piece until browned on both sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil and the unsalted butter to the skillet. Once the butter has melted, stir in the chopped onion, diced carrot, and a pinch of salt. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 6-8 minutes, stirring occasionally, until the mushrooms are golden and tender.
Stir in the roasted and diced Colorado green chiles, then sprinkle the flour over the mixture. Cook for 1-2 minutes, stirring to coat the vegetables evenly.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the sauce to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, Worcestershire sauce, and paprika. Mix until smooth, then return the seared beef to the skillet. Simmer gently for 5-10 minutes, or until the beef is just tender and heated through. Season with salt and black pepper to taste.
While the Stroganoff is simmering, cook the egg noodles according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Serve the Colorado Beef Stroganoff over the cooked egg noodles, garnished with fresh parsley if desired. Enjoy immediately!
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 33.7 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 542 mg | 42% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3408 mg | 73% | |
*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.
