Wonderful Stroganoff
Indulge in the comforting flavors of "Wonderful Stroganoff," a classic dish elevated with tender beef sirloin, a rich and creamy sauce, and earthy cremini mushrooms. This easy-to-make recipe combines seared beef strips lightly coated in flour with sautéed onions, garlic, and mushrooms, brought together in a tangy blend of sour cream and Dijon mustard. Perfectly paired with hearty egg noodles, this 45-minute meal is ideal for weeknight dinners or cozy family gatherings. Garnish with fresh parsley for a vibrant touch that completes the dish. Whether you're craving a hearty main course or a flavorful comfort food classic, this beef stroganoff recipe promises to hit the spot every time.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 8 ounces (sliced) cremini mushrooms
- 1.5 cups beef broth
- 0.75 cup sour cream
- 2 teaspoons Dijon mustard
- 12 ounces egg noodles
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the beef sirloin with salt and black pepper, then cut it into thin strips.
Toss the beef strips in all-purpose flour, making sure they are lightly but evenly coated.
Heat a large skillet over medium-high heat and add 1 tablespoon of unsalted butter and the olive oil. Once hot, add the beef strips and cook until browned on all sides, about 4-5 minutes. Work in batches if needed. 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 butter. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and most of their liquid has evaporated.
Pour in the beef broth, scraping up any brown bits on the bottom of the skillet for added flavor.
Return the browned beef strips to the skillet and simmer gently for 10 minutes, allowing the flavors to meld.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Reduce the skillet heat to low. Stir in the sour cream and Dijon mustard, mixing until fully incorporated and the sauce becomes creamy. Do not let the sauce boil to prevent curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stroganoff over a bed of cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 905 mg | 19% | |
*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.
