My Favorite Beef Stroganoff
Indulge in the rich and comforting flavors of My Favorite Beef Stroganoff, a classic dish elevated with tender strips of beef sirloin, earthy baby bella mushrooms, and a velvety, creamy sauce infused with Dijon mustard and paprika. Ready in just 40 minutes, this easy homemade recipe starts with searing the beef for maximum flavor and layering it with sautéed onions, garlic, and a luscious sour cream-beef broth base. The addition of egg noodles makes this the perfect hearty, one-pan dinner for a family of four. Garnished with fresh parsley for a pop of color, this recipe is sure to become a weeknight favorite. Whether you're looking for a quick comfort food fix or a meal to impress, this beef stroganoff delivers on taste, texture, and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound beef sirloin, cut into thin strips
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 0.75 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 12 ounces egg noodles, cooked according to package instructions
Instructions
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 them to the skillet in a single layer. Sear the beef for 2-3 minutes per side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the onions and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are browned and have released their moisture.
Sprinkle the flour over the onion and mushroom mixture, then stir to combine. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken, about 2-3 minutes.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until the sauce is smooth and creamy.
Return the seared beef (and any accumulated juices) to the skillet. Simmer gently for 5-7 minutes until the beef is tender and fully cooked.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 21.1 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 391 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2765 mg | 59% | |
*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.
