Guinness Stroganoff
Elevate your comfort food game with this rich and hearty Guinness Stroganoff, a flavorful twist on the classic beef stroganoff recipe. Tender strips of seared beef sirloin are simmered in a velvety sauce made with creamy sour cream, earthy button mushrooms, and the bold, malty notes of Guinness beer. Infused with garlic, Dijon mustard, paprika, and a splash of Worcestershire sauce, this dish delivers a perfect balance of savory and tangy flavors. Served over a bed of buttery egg noodles and garnished with fresh parsley, it's an indulgent meal perfect for cozy nights or impressing dinner guests. Ready in under an hour, this crowd-pleaser is a must-try for fans of hearty pub-inspired fare.
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Recipe Information
Ingredients
- 500 grams Beef sirloin, sliced into thin strips
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 1 tablespoon All-purpose flour
- 250 milliliters Beef broth
- 250 milliliters Guinness beer
- 150 grams Sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 1 tablespoon Worcestershire sauce
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 300 grams Egg noodles
- as needed Water (for boiling noodles)
Instructions
Season the sliced beef with a pinch of salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Once the butter is melted and sizzling, sear the beef in batches until browned on the outside but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-6 minutes until the mushrooms are tender and golden.
Sprinkle the flour over the mushroom mixture and stir until it coats the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the beef broth and Guinness beer, stirring well to deglaze the skillet and scrape up any browned bits from the bottom.
Reduce the heat to medium and let the liquid simmer for 5-7 minutes, allowing it to thicken slightly.
Stir in the sour cream, Dijon mustard, paprika, and Worcestershire sauce. Mix well to combine and create a creamy sauce.
Return the seared beef to the skillet along with any juices that may have accumulated. Simmer for 10-12 minutes, or until the beef is tender and the sauce is rich and creamy.
Taste and adjust seasoning with additional salt and black pepper as needed.
While the stroganoff simmers, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
Serve the stroganoff over a bed of cooked egg noodles. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 883 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.
