Name: Beef Stroganoff
Ingredients: 1 pound sirloin steak, sliced into bite-sized strips; 3 tablespoons all-purpose flour; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 yellow onion, peeled and thinly sliced; 8 ounces button mushrooms, sliced; 3 cloves garlic, minced; 16 ounces low-sodium beef broth; ½ teaspoon Dijon mustard; 1 teaspoon dried thyme; 2 teaspoons Worcestershire sauce; ½ cup sour cream; 20 ounces egg noodles; Fresh parsley, chopped (for garnish)

Description

Creamy Beef Stroganoff is a classic Russian dish made with tender strips of beef, earthy mushrooms, and a rich sour cream sauce.Perfect for weeknight dinners or special occasions, this hearty meal is ready in just 30 minutes.Served over egg noodles, it’s a comfort food that everyone will love.The combination of savory beef, flavorful mushrooms, and creamy sauce is absolutely life-changing!

Ingredients

1 pound sirloin steak, sliced into bite-sized strips
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, peeled and thinly sliced
8 ounces button mushrooms, sliced
3 cloves garlic, minced
16 ounces low-sodium beef broth
½ teaspoon Dijon mustard
1 teaspoon dried thyme
2 teaspoons Worcestershire sauce
½ cup sour cream
20 ounces egg noodles
Fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions and drain.
In a large bowl, mix flour, salt, and pepper. Toss steak slices in the mixture to coat. Reserve any leftover flour.
Heat olive oil in a large skillet over medium-high heat. Brown the steak strips in batches. Remove and set aside.
In the same skillet, melt butter over medium heat. Cook onions until soft and translucent.
Add mushrooms and garlic; sauté for 2 minutes, stirring often.
Add reserved flour to the skillet and stir into vegetables. Gradually pour in beef broth, stirring constantly to prevent lumps.
Add Dijon mustard, thyme, and Worcestershire sauce; stir and cook for 4 minutes until the sauce thickens.
Return steak to the skillet; cook until heated through. Remove from heat and stir in sour cream.
Serve over hot egg noodles and garnish with fresh parsley.

Notes

Serving: Serve immediately over hot egg noodles. Pair with a side of steamed vegetables or a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing: Freeze the beef stroganoff (without noodles) for up to 2 months. Thaw overnight in the fridge and reheat on the stove.