Ingredients
Scale
- 1 lb beef tenderloin or sirloin, thinly sliced
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb mushrooms, sliced (button or cremini)
- 1 ½ cups beef broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper, to taste
- 8 oz egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Pat the beef dry with paper towels. Season with salt, pepper, and paprika.
- Cook the Beef: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the beef strips in batches for about 2 minutes per side. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining oil. Cook onions until softened (about 3 minutes). Add garlic and mushrooms, cooking until golden brown (5-6 minutes).
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well. Slowly pour in the beef broth while stirring. Simmer for 5 minutes until the sauce thickens.
- Add Sour Cream: Lower the heat and stir in sour cream. Temper it by adding a spoonful of hot sauce to the sour cream before mixing it into the skillet.
- Combine Beef: Return the beef to the skillet. Simmer for 3-5 minutes until heated through. Adjust seasoning if necessary.
- Serve: Serve the Stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
- For extra flavor, deglaze the pan with a splash of white wine before adding the broth.
- Avoid overcooking the beef to keep it tender.
- Substitute Greek yogurt for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: beef stroganoff, creamy beef stroganoff, easy dinner recipe, Russian cuisine