Creamy Celery Beef Stroganoff
Indulge in the ultimate comfort food with this Creamy Celery Beef Stroganoff, a hearty twist on a classic favorite! Tender strips of seasoned beef sirloin are seared to perfection and nestled in a rich, velvety sauce made with sour cream, Dijon mustard, and paprika. The addition of diced celery and earthy mushrooms adds a satisfying crunch and depth of flavor, while the aromatic medley of garlic and onion creates an irresistible base. Served over buttery egg noodles and topped with a sprinkle of fresh parsley, this dish is perfect for a cozy family dinner or a quick weeknight meal. With a prep time of just 20 minutes and simple ingredients, this recipe delivers big flavor with minimal fuss.
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 3 stalks Celery stalks, diced
- 200 grams Button mushrooms, sliced
- 1 cup Beef broth
- 200 grams Sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 300 grams Egg noodles
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice the beef sirloin into thin strips, about 1/2 inch wide. Season with salt and black pepper, then toss to coat with the all-purpose flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef strips in batches and brown on all sides, about 2-3 minutes per batch. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion and minced garlic for 1-2 minutes until fragrant.
Add the diced celery and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture.
Pour in the beef broth and stir well, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and let the mixture simmer for 5 minutes.
Stir in the sour cream, Dijon mustard, and paprika. Mix well to combine and achieve a creamy sauce.
Return the browned beef strips (and any accumulated juices) to the skillet. Stir to coat the beef in the sauce and let it simmer gently for 5-7 minutes, ensuring the beef is fully cooked and tender.
While the stroganoff is simmering, cook the egg noodles according to the package directions. Drain and toss with a knob of butter for added flavor.
To serve, divide the cooked egg noodles onto plates and spoon the creamy celery beef stroganoff over them. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.0 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 560 mg | 43% | |
| Iron | 22.6 mg | 126% | |
| 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.
