Who else like a traditional dish that warms the heart and stomach? I just made this amazing Beef Stroganoff – great for a relaxing evening at home!
Ingredients:
– 1 pound beef sirloin, thinly sliced
– 2 tablespoons all-purpose flour
– 3 tablespoons butter
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 8 ounces mushrooms, sliced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– 1/2 cup sour cream
– Salt and pepper to taste
– Cooked egg noodles, for serving
– Fresh parsley, chopped, for garnish
Directions:
1. Toss the beef slices in flour to coat lightly.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef in batches, searing quickly on both sides. Remove beef from skillet and set aside.
3. In the same skillet, add the remaining butter, onion, and garlic. Sauté until onion is translucent.
4. Add mushrooms and cook until they are browned and their moisture has evaporated.
5. Return the beef to the skillet. Stir in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 5 minutes.
6. Reduce heat to low and stir in sour cream. Heat through but do not boil. Season with salt and pepper to taste.
7. Serve over cooked egg noodles and garnish with fresh parsley.
Recipe card
Beef Stroganoff
Ingredients
- – 1 pound beef sirloin thinly sliced
- – 2 tablespoons all-purpose flour
- – 3 tablespoons butter
- – 1 medium onion finely chopped
- – 2 garlic cloves minced
- – 8 ounces mushrooms sliced
- – 1 cup beef broth
- – 1 tablespoon Worcestershire sauce
- – 1 teaspoon Dijon mustard
- – 1/2 cup sour cream
- – Salt and pepper to taste
- – Cooked egg noodles for serving
- – Fresh parsley chopped, for garnish
Instructions
- Toss the beef slices in flour to coat lightly.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef in batches, searing quickly on both sides. Remove beef from skillet and set aside.
- In the same skillet, add the remaining butter, onion, and garlic. Sauté until onion is translucent.
- Add mushrooms and cook until they are browned and their moisture has evaporated.
- Return the beef to the skillet. Stir in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 5 minutes.
- Reduce heat to low and stir in sour cream. Heat through but do not boil. Season with salt and pepper to taste.
- Serve over cooked egg noodles and garnish with fresh parsley.