Beef Stroganoff
Tender strips of seared beef and mushrooms in a creamy sour cream and mustard sauce, spooned over buttered egg noodles.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Ingredients
Equipment
- Large skillet
- Large pot
Instructions
Start a large pot of salted water for the noodles. Season the beef with the salt and pepper.
Heat the oil in the skillet over high heat. Sear the beef in two batches until browned outside but still pink inside, 1–2 minutes per batch. Move to a plate.
Lower the heat to medium-high, add the butter and mushrooms and cook until browned, 5 minutes. Add the onion and cook until soft, 4 minutes, then the garlic for 30 seconds.
Sprinkle in the flour and stir for 1 minute. Stir in the broth and mustard and simmer until thickened, 3–4 minutes. Meanwhile cook the noodles until tender and drain.
Take the pan off the heat and stir in the sour cream until smooth, then return the beef and its juices. Warm gently over low heat without boiling, or the sour cream may curdle.
Serve over the noodles, sprinkled with parsley.
Notes
- Room-temperature sour cream is less likely to split when it meets the hot sauce.
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Nutrition estimate
- Calories
- 735
- Protein
- 48 g
- Carbs
- 51 g
- Fat
- 37 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
