Real Simple Beef Stroganoff
Indulge in the comfort of 'Real Simple Beef Stroganoff,' a timeless classic made easy for busy weeknights. This recipe combines tender strips of seared beef sirloin, earthy cremini mushrooms, and a creamy, velvety sauce enriched with sour cream, Dijon mustard, and a touch of paprika for subtle warmth. With just 10 minutes of prep and 25 minutes of cook time, this dish is perfect for creating a cozy, homemade meal in no time. Serve the rich stroganoff over buttery egg noodles and garnish with fresh parsley for a pop of color and flavor. Perfect for family dinners, this hearty and flavorful meal is sure to become a staple in your recipe rotation. Keywords: beef stroganoff recipe, easy beef stroganoff, weeknight dinner, creamy pasta dishes, classic comfort food.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 cups beef broth
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Slice the beef sirloin steak into thin strips, about 1/4-inch thick and 2 inches long. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a shallow bowl, dredge the beef slices in the flour to lightly coat them on all sides. Shake off any excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the beef strips and sear them in batches for 1-2 minutes per side until browned. Remove the seared beef and set aside on a plate.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and their liquid has mostly evaporated.
Slowly pour in the beef broth, scraping the bottom of the skillet to deglaze any browned bits. Stir in the sour cream, Dijon mustard, paprika, and the remaining salt and black pepper.
Reduce the heat to low and simmer the sauce for 3-4 minutes, stirring occasionally. Add the seared beef back to the skillet along with any juices from the plate. Simmer for an additional 5 minutes until the beef is fully cooked and tender.
While the sauce simmers, cook the egg noodles according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Serve the beef stroganoff hot over the cooked egg noodles. Garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 832 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.
