Russian Skillet Stroganoff
Dive into the comforting flavors of Russian Skillet Stroganoff, a quick and hearty dinner perfect for busy weeknights. This one-pan wonder transforms tender strips of seared beef sirloin, sautéed onions, garlic, and earthy mushrooms into a creamy, flavorful sauce enhanced by tangy sour cream, Dijon mustard, and a hint of paprika. Served over a bed of buttery egg noodles, this dish comes together in just 40 minutes and is guaranteed to satisfy. The easy stovetop preparation and minimal cleanup make it ideal for home cooks, while a garnish of fresh parsley adds a vibrant finishing touch. Perfect for when you crave a cozy and delicious meal with authentic Russian-inspired flair!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb beef sirloin, thinly sliced into strips
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 8 oz white mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the sliced beef in a single layer, season with a pinch of salt and pepper, and sear for 1-2 minutes on each side, until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the diced onion for 3-4 minutes, until softened.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are tender and lightly browned.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly.
Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and black pepper. Mix until the sauce is smooth and creamy.
Return the seared beef to the skillet, along with any accumulated juices, and simmer for 2-3 minutes until heated through.
Toss the cooked egg noodles into the skillet and mix well to coat them in the sauce.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 32.9 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 604 mg | 46% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3374 mg | 72% | |
*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.
