Description
A simple recipe for tender beef strips in a creamy mushroom and sour cream sauce served over egg noodles.
Ingredients
Scale
- 1.5 lb beef sirloin or tenderloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper to taste
- 12 oz egg noodles
Instructions
- Season the beef slices with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Brown the beef in batches; remove from the skillet and set aside.
- Add the onion and mushrooms to the skillet; cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Gradually whisk in the beef broth until smooth.
- Bring the mixture to a simmer and cook until the sauce thickens slightly.
- Stir in the Dijon mustard.
- Return the beef to the skillet. Reduce heat to low and cook for 5 minutes, stirring occasionally. Do not boil after adding beef.
- Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Adjust seasoning if needed.
- Cook the egg noodles according to package directions. Drain well.
- Serve the beef mixture over the hot noodles.
Notes
- For best results, use high-quality beef.
- If the sauce seems too thick, add a splash of beef broth or water.
- Sour cream can curdle if added to a rapidly boiling sauce; keep the heat low when mixing it in.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 120
Keywords: beef, stroganoff, noodles, mushroom, sour cream, classic dinner