Description
Comforting beef and mushroom stroganoff emerges as a classic Russian-inspired dish perfect for chilly evenings. Creamy sauce, tender meat, and earthy mushrooms blend seamlessly, promising you a delightful culinary journey through hearty flavors.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) beef sirloin, thinly sliced
Vegetables:
- 1 lb (454 g) mushrooms, sliced
- 1 onion, chopped
Sauce and Seasoning Ingredients:
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) sour cream
- Salt, to taste
- Pepper, to taste
Pasta:
- 1 package egg noodles
Instructions
- Boil egg noodles according to package directions in salted water until al dente, then drain and set aside, reserving a small amount of pasta water.
- Brown ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking into small crumbles, then transfer to a separate plate.
- In the same skillet, sauté sliced onions and mushrooms at medium heat for 4-5 minutes until vegetables release moisture and become golden and fragrant.
- Deglaze the pan with beef broth, scraping up any browned bits from the bottom of the skillet, and allow liquid to reduce slightly.
- Reduce heat to low and whisk in sour cream, creating a silky, smooth sauce that coats the back of a spoon.
- Reintroduce browned beef to the skillet, gently folding into the creamy sauce and allowing everything to simmer for 3-4 minutes.
- If sauce seems thick, thin with reserved pasta water until desired consistency is reached.
- Plate by nestling the beef and mushroom mixture over warm egg noodles, garnishing with fresh chopped parsley if desired.
Notes
- Choose tender cuts of beef like sirloin or tenderloin for the most melt-in-your-mouth texture and optimal tenderness.
- Slice mushrooms thinly to ensure even cooking and maximum flavor absorption throughout the dish.
- Use full-fat sour cream for a richer, more luxurious sauce that coats the noodles perfectly.
- For a gluten-free version, swap egg noodles with zucchini noodles or cauliflower rice to reduce carbohydrates and add extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg