Description
A rich and creamy Russian-inspired dish featuring tender strips of beef in a savory mushroom and sour cream sauce, served over egg noodles.
Ingredients
Scale
For the Crust:
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
- 12 oz egg noodles, cooked
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook until browned, about 3-4 minutes. Remove beef and set aside.
- In the same skillet, add onion and mushrooms. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat. Gradually pour in beef broth, stirring constantly until the sauce thickens.
- Reduce heat to low. Stir in sour cream and Dijon mustard until smooth. Return beef to the skillet and simmer for 5 minutes. Season with salt and pepper.
- Serve the beef stroganoff over cooked egg noodles, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.