Beef Stroganoff
A comforting bowl of beef stroganoff featuring tender beef strips in a creamy mushroom sauce served over egg noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Ingredients
- 1 pound beef sirloin, cut into thin strips
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
Instructions
- Cook the noodles: Boil water in a large pot and cook the egg noodles according to package directions until al dente. Drain and set aside.
- Sear the beef: In a large skillet over medium-high heat, add olive oil. Season the beef strips with salt and pepper, then add to the skillet. Cook for about 2-3 minutes, until browned but not fully cooked. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onion and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and mushrooms are tender.
- Make the sauce: Return the beef to the skillet. Add Worcestershire sauce and beef broth, bringing the mixture to a gentle simmer. Cook for an additional 5 minutes until the beef is cooked through.
- Finish the stroganoff: Remove the skillet from heat and stir in the sour cream until well combined. Adjust seasoning with salt and pepper as needed.
- Combine and Serve: Toss the cooked egg noodles with the beef mixture or serve it over the noodles. Garnish with parsley if desired.
Notes
For a lighter dish, substitute half of the sour cream with plain yogurt. Adjust seasoning according to taste.