Ingredients
- For the Beef Stroganoff:
- 1 lb beef sirloin or tenderloin, cut into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- For Serving:
- 8 oz egg noodles
- Fresh parsley, for garnish (optional)
Instructions
- Bring a pot of salted water to a boil and cook egg noodles until al dente. Drain and set aside.
- Heat oil or butter in a large skillet over medium-high heat. Add beef strips and cook until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté onion and garlic until soft. Add mushrooms and cook until tender.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes to let flavors develop.
- Reduce heat to medium-low. Stir in sour cream and season with salt and pepper.
- Return beef to the skillet and stir gently to combine. Heat through.
- Serve stroganoff over egg noodles and garnish with parsley if desired.
Notes
- Use full-fat sour cream for a creamier texture.
- Swap in chicken or turkey for a lighter version.
- Add peas, spinach, or bell peppers for extra veggies.
- Use gluten-free noodles as needed.
- Store noodles separately to avoid mushiness when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
