Beef Stroganoff
Tender strips of beef and mushrooms in a creamy sour cream sauce over egg noodles.
Serves 4
Prep 15 min
Cook 30 min
Ingredients
- 1 1/2 lb beef sirloin, cut in thin strips
- 1 teaspoon salt, divided
- 2 tablespoons oil
- 4 tablespoons butter, divided
- 1 lb mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3/4 cup sour cream
- 12 oz egg noodles
Steps
Step 1. Season the beef with half the salt. Sear in the oil in two batches for 1 to 2 minutes per side until browned. Remove.
Step 2. Melt 2 tablespoons of butter and cook the mushrooms and onion for 8 minutes. Add the garlic and flour for 1 minute.
Step 3. Add the stock, Worcestershire, and mustard and simmer for 5 minutes until thickened.
Step 4. Return the beef and cook for 2 minutes until cooked through with no pink. Off the heat, stir in the sour cream and remaining salt.
Step 5. Serve over buttered noodles.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.