Eastern European Dinner Weeknight Comfort Food

Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500 g beef sirloin, cut into thin strips; 300 g cremini mushroom, sliced; 1 each yellow onion, finely chopped; 2 each garlic, minced; 30 g unsalted butter, divided; 1 tbsp vegetable oil; 1 tbsp all-purpose flour; 250 ml beef stock; 1 tbsp worcestershire sauce; 1 tsp dijon mustard; 120 g sour cream, at room temperature; 300 g egg noodles; 2 tbsp parsley, chopped; 1 tsp kosher salt, or to taste; 0.5 tsp black pepper, freshly ground

Tender strips of beef in a rich, creamy mushroom sauce served over egg noodles. A classic Russian comfort dish that's surprisingly easy to make at home.

⏱ 15 min prep · 30 min cook · medium

Servings

Add to cartUnits

Ingredients

500 g beef sirloin cut into thin strips
300 g cremini mushroom sliced
1 yellow onion finely chopped
2 garlic minced
30 g unsalted butter divided
14.79 ml vegetable oil
14.79 ml all-purpose flour
250 ml beef stock
14.79 ml worcestershire sauce
4.93 ml dijon mustard
120 g sour cream at room temperature
300 g egg noodles
29.57 ml parsley chopped
4.93 ml kosher salt or to taste
2.46 ml black pepper freshly ground

Nutritionper serving (4 total: 2840 kcal)

Calories	710
Protein	41g
Fat	30g
Carbs	64g
Fiber	4g
Sugar	5g
Sodium	990mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Pat the beef strips dry with paper towels and season generously with salt and pepper.
2
Searing
Heat the vegetable oil and 1 tablespoon of butter in a large skillet over high heat. Sear the beef in a single layer until browned on all sides, about 2 minutes per batch. Work in batches to avoid crowding. Transfer the beef to a plate and set aside.
⏲ 2 min
3
Sautéing
Reduce heat to medium. Add the remaining butter to the skillet. Add the onions and mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 5-7 minutes.
⏲ 6 min
4
Sautéing
Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for another minute.
⏲ 1 min
5
Simmering
Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 3-4 minutes.
⏲ 4 min
6
Simmering
Return the beef and any accumulated juices to the skillet. Stir in the Dijon mustard. Reduce heat to low and simmer gently for 2-3 minutes, until the beef is heated through but still tender.
⏲ 3 min
7
Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper.
8
Boiling
Meanwhile, cook the egg noodles according to package instructions in a pot of salted boiling water until al dente. Drain well.
⏲ 8 min
9
Serve the beef stroganoff over the hot noodles, garnished with fresh parsley.

Perfect pairings

Hearty Minestrone Soup
Soup starter, hearty meal.

To sip

WineMerlot
BeerRussian Imperial Stout
Zero-proofSparkling Water with Cucumber