Mushroom Beef Stroganoff
Indulge in the creamy, hearty comfort of Mushroom Beef Stroganoff, a classic dish elevated with tender strips of seared beef sirloin, earthy mushrooms, and a rich, tangy sauce. This one-pan recipe combines the silky texture of sour cream, the depth of Dijon mustard, and the warmth of paprika for a truly flavorful experience. Pair it with perfectly cooked egg noodles to soak up every bit of the luscious sauce. Ready in just 45 minutes, this easy-to-follow recipe is perfect for busy weeknights or cozy family dinners. Don't forget to finish with a sprinkle of fresh parsley for a pop of color and freshness! Keywords: Mushroom Beef Stroganoff, creamy beef stroganoff, easy weeknight dinner, classic comfort food, beef and mushroom recipe.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb beef sirloin (sliced into thin strips)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 8 oz mushrooms (sliced; cremini or white button)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 0.75 cup sour cream
- 1 tbsp Dijon mustard
- 0.5 tsp paprika
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the beef strips with salt and pepper, then add to the skillet in a single layer. Sear the beef for 1-2 minutes per side until browned. Remove from the skillet and set aside.
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, or until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 4-5 minutes, allowing the sauce to thicken.
Stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and creamy. Taste the sauce and adjust seasoning if necessary.
Return the seared beef strips (along with any juices) to the skillet. Stir to coat the beef in the sauce and let it simmer for 3-4 minutes until heated through. Do not overcook to prevent the beef from becoming tough.
Serve the stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 22.3 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2824 mg | 60% | |
*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.
