Description
A delicious and creamy beef stroganoff recipe that is perfect for a comforting meal.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
- Sprinkle the salt, black pepper, and paprika over the mushroom mixture. Stir in the Worcestershire sauce and beef broth, bringing it to a simmer.
- In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes.
- Return the cooked beef to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the beef stroganoff over the egg noodles and garnish with chopped parsley.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add a splash of white wine to the sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg