My Very Best Beef Stroganoff
Rich, creamy, and irresistibly comforting, My Very Best Beef Stroganoff is the ultimate classic dish elevated with tender slices of seared beef sirloin, sautéed mushrooms, and a velvety sauce infused with Dijon mustard, Worcestershire sauce, and a hint of paprika for depth. Perfectly paired with buttery egg noodles, this hearty recipe is complete in just 50 minutes, making it an ideal weeknight dinner or a cozy weekend treat. Every bite bursts with savory goodness, while the optional fresh parsley garnish adds a touch of brightness. Whether you're impressing guests or indulging your family, this one-pot wonder is a surefire hit. Let's bring comfort food to the next level!
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoons paprika
- to taste salt
- to taste ground black pepper
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 tablespoons vegetable oil
Instructions
Prepare the beef by slicing it thinly against the grain. Lightly season with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef in batches, cooking briefly on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Sauté the onion until softened, about 3 minutes. Add the garlic and cook for an additional minute.
Add the mushrooms to the skillet and cook until they release their liquid and are slightly golden, about 5 minutes. Remove the mushroom-onion mixture from the skillet and set aside with the beef.
Reduce the heat to medium and melt 2 tablespoons of butter in the skillet. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the beef broth, whisking to combine. Bring to a simmer and cook until the sauce begins to thicken, about 3-4 minutes.
Stir in the Worcestershire sauce, Dijon mustard, and paprika. Let the sauce simmer for another 2 minutes, then reduce the heat to low.
Add the sour cream and stir until incorporated into the sauce. Avoid boiling to prevent curdling.
Return the beef and mushroom-onion mixture to the skillet, stirring to coat in the sauce. Simmer gently for 5-7 minutes until the beef is cooked through and tender.
While the stroganoff simmers, cook the egg noodles according to package instructions. Drain and toss with a little butter if desired.
Taste the stroganoff sauce and adjust seasonings with additional salt and pepper as needed.
Serve the beef stroganoff over a bed of egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 851 mg | 18% | |
*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.
