The Best Stroganov Stroganoff Ever
Indulge in the ultimate comfort food experience with "The Best Stroganov Stroganoff Ever," a rich and creamy dish that combines tender strips of beef sirloin with sautéed onions, garlic, and earthy cremini mushrooms in a luscious sour cream-based sauce. Infused with a tangy kick of Dijon mustard and Worcestershire sauce, this classic recipe is perfectly balanced and packed with flavor. Served over a bed of buttery egg noodles and garnished with fresh parsley, this hearty meal is quick and easy to prepare, taking just 45 minutes from start to finish. Ideal for busy weeknights or a cozy family dinner, it’s sure to become your go-to recipe for beef stroganoff perfection.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 8 ounces cremini mushrooms (sliced)
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 0.75 cup sour cream
- 2 tablespoons fresh parsley (chopped for garnish)
- 12 ounces egg noodles
Instructions
Slice the beef sirloin into thin strips against the grain to ensure tenderness. Season with salt and black pepper, then lightly toss the beef strips in all-purpose flour to coat.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, sear the beef strips in batches to avoid overcrowding the pan. Cook each batch for 1-2 minutes on each side until browned. Remove the beef and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the sliced onion for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir well, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and stir in the sour cream until smooth. Add the seared beef strips back into the skillet along with any juices from the resting plate. Let the stroganoff simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the stroganoff simmers, cook the egg noodles according to package instructions. Drain and set aside.
Serve the stroganoff over a bed of egg noodles. Garnish with freshly chopped parsley for a pop of color and added flavor.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.8 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 504 mg | 39% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3330 mg | 71% | |
*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.
