Tangy Beef Stroganoff
Indulge in the comforting flavors of Tangy Beef Stroganoff, a modern twist on the classic dish that’s perfect for busy weeknights or cozy family dinners. Tender strips of seared sirloin steak are simmered in a rich and creamy sauce infused with the zesty tang of sour cream, Dijon mustard, and Worcestershire sauce. Sautéed mushrooms, onions, and garlic add a savory depth, while a dash of fresh parsley brightens every bite. Served over a bed of buttery egg noodles, this one-pot wonder comes together in just 45 minutes, making it an ideal choice for a satisfying yet speedy meal. Whether you're a fan of hearty comfort food or looking to elevate your dinner routine, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Beef sirloin steak
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (sliced thinly) Yellow onion
- 2 minced Garlic cloves
- 8 ounces (sliced) White button mushrooms
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup Sour cream
- 1 tablespoon All-purpose flour
- 12 ounces (cooked per package instructions) Egg noodles
- 2 tablespoons (chopped for garnish) Fresh parsley
Instructions
Slice the beef sirloin steak into thin strips, about 1/4 inch thick. Season the slices with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in batches, searing them for 1-2 minutes on each side until browned but not cooked through. Remove the beef from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter. Let the butter melt before adding the thinly sliced onion. Cook for 3 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring often, until the mushrooms release their moisture and become golden brown.
Sprinkle the flour over the onion and mushroom mixture. Stir well to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the beef broth, ensuring the mixture is smooth. Stir in the Worcestershire sauce and Dijon mustard. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the sour cream until fully incorporated. Return the seared beef strips to the skillet and cook for 3-4 minutes, ensuring the beef is warmed through but not overcooked.
While the sauce simmers, cook the egg noodles according to the package instructions. Drain and set aside.
To serve, place a portion of cooked egg noodles on each plate and spoon the tangy beef stroganoff over the top. Garnish with chopped fresh parsley.
Enjoy your Tangy Beef Stroganoff while hot!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 820 mg | 17% | |
*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.
