Masterchef Stroganoff
Elevate your dinner game with this Masterchef Stroganoff, a rich and creamy comfort dish that combines tender strips of seared beef sirloin, golden-sautéed mushrooms, and a luxurious, flavor-packed sauce. Infused with Dijon mustard, Worcestershire sauce, and a velvety touch of sour cream, this recipe delivers a perfectly balanced blend of savory and tangy notes. Served over buttery egg noodles and garnished with fresh parsley, this homemade stroganoff is a restaurant-quality meal you can whip up in just 50 minutes. Perfect for busy weeknights or impressing guests, this hearty dish is a true celebration of classic comfort food with a gourmet twist.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams beef sirloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 cloves garlic cloves
- 250 grams white mushrooms
- 500 milliliters beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 200 grams sour cream
- 300 grams egg noodles
- 2 tablespoons fresh parsley
Instructions
Slice the beef sirloin into thin strips, about 5 cm long, and lightly season with salt, black pepper, and 1 tablespoon of flour.
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until browned, about 2 minutes per side. Remove from the skillet and set aside.
Dice the onion and mince the garlic. In the same skillet, add the remaining 1 tablespoon of butter and sauté the onion for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds, stirring frequently.
Slice the mushrooms and add them to the skillet. Sauté for about 5 minutes until the mushrooms are golden and have released their moisture.
Sprinkle the remaining 1 tablespoon of flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef stock while stirring continuously to create a smooth sauce. Bring to a gentle simmer.
Stir in the Dijon mustard and Worcestershire sauce, and let the sauce simmer for 7-8 minutes, allowing it to thicken slightly.
Lower the heat to medium and return the seared beef to the skillet. Cook for another 4-5 minutes to heat through while keeping the beef tender.
Stir in the sour cream and mix until fully incorporated. Cook for an additional 2-3 minutes, but avoid boiling to prevent the sour cream from curdling.
Meanwhile, cook the egg noodles according to the package directions. Drain and toss with a drizzle of olive oil to prevent sticking.
Serve the beef stroganoff over the egg noodles, garnished with freshly chopped parsley. Enjoy hot!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 942 mg | 20% | |
*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.
