Garlic Beef Stroganoff
Creamy, comforting, and packed with bold flavors, Garlic Beef Stroganoff is a mouthwatering twist on the classic Russian-inspired dish. Tender slices of beef sirloin are seared to perfection, then simmered in a luscious garlic-infused sauce made with rich sour cream, savory beef broth, earthy mushrooms, and a hint of Dijon mustard for extra depth. A touch of paprika adds warmth, while fresh parsley brightens the dish just before serving. This one-pan recipe is ready in under 45 minutes, making it a perfect weeknight dinner that will impress your family or guests. Served over buttery egg noodles, this hearty dish is an irresistible combination of creamy texture and robust flavor. A must-try for beef stroganoff lovers!
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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
- 4 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles, cooked and drained
- 2 tablespoons fresh parsley, chopped (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 thinly sliced beef sirloin, season with salt and pepper, and cook for 2-3 minutes per side until browned. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Once melted, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced cremini mushrooms to the skillet. Cook for an additional 5 minutes, stirring frequently, until the mushrooms are tender and the garlic is fragrant.
Sprinkle the paprika and flour over the mushroom mixture, stirring well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually stir in the beef broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Lower the heat to medium-low and stir in the sour cream and Dijon mustard. Mix until fully combined, then return the cooked beef to the skillet, along with any juices from the plate.
Simmer the stroganoff for 5 minutes, stirring occasionally, until the beef is heated through and the sauce is rich and creamy. Taste and adjust seasoning with salt and pepper if needed.
Serve the garlic beef stroganoff over cooked egg noodles. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 777 mg | 17% | |
*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.
