Description
A classic comfort dish featuring tender slices of beef sirloin and mushrooms simmered in a rich, creamy sauce, perfectly served over egg noodles. This creamy beef and mushroom stroganoff is savory, satisfying, and easy to prepare on the stovetop, making it an ideal choice for a hearty weeknight dinner.
Ingredients
Beef and Vegetables
- 1 lb beef sirloin, sliced thin
- 2 tbsp butter
- 1 onion, diced
- 8 oz mushrooms, sliced
Sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp flour
- 1 cup sour cream
To Serve
- 8 oz egg noodles, cooked
- Salt and pepper, to taste
Instructions
- Sear the Beef: Heat butter in a skillet over medium-high heat. Add the thinly sliced beef sirloin and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and mushrooms are softened.
- Create the Sauce Base: Sprinkle the flour evenly over the sautéed vegetables and stir well to combine. Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Combine Beef and Sour Cream: Return the seared beef to the skillet with the sauce. Reduce the heat to low and stir in the sour cream until fully incorporated and the sauce is creamy. Heat gently but do not boil to prevent curdling.
- Serve: Season the stroganoff with salt and pepper to taste. Serve hot over cooked egg noodles for a comforting, rich meal.
Notes
- Substitute Greek yogurt for sour cream for a lighter, tangier sauce.
- Add a spoonful of Dijon mustard to the sauce for an extra layer of tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian / American
