Detweiler Stroganoff
Indulge in the rich, savory comfort of Detweiler Stroganoff, a hearty spin on the classic beef stroganoff dish that's perfect for cozy nights or family dinners. This recipe features tender slices of seared beef sirloin paired with a creamy, velvety sauce enhanced by earthy cremini mushrooms, smoky paprika, and a touch of tangy Worcestershire sauce. The sauce is thickened to perfection with a hint of flour and finished with luscious sour cream for a silky texture. Served over buttery egg noodles and topped with fresh parsley, this dish balances robust flavors with a hint of freshness. With just 45 minutes from prep to plate, Detweiler Stroganoff is a hassle-free yet elegant solution for weeknight meals or special occasions. Easy to make and deeply satisfying, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound beef sirloin, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 0.5 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large skillet over medium-high heat.
While the skillet is heating, season the beef slices with salt and pepper.
Add the beef to the skillet in batches, searing until browned on both sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Sprinkle the flour evenly over the mushroom mixture and stir until it coats the vegetables. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the beef broth, Worcestershire sauce, and smoked paprika, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the sour cream, ensuring a smooth consistency. Add the cooked beef back into the skillet, stirring to coat in the sauce. Simmer for another 5-7 minutes on low heat until the beef is warmed through.
Meanwhile, cook the egg noodles according to the package instructions. Drain and toss with a small amount of butter, if desired.
Serve the beef stroganoff over a bed of egg noodles, garnished with chopped parsley. Enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 870 mg | 19% | |
*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.
