Description
A traditional recipe for Beef Stroganoff served over egg noodles.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 1 lb egg noodles
- 8 oz mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 2 tbsp vegetable oil
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- Season beef slices with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Brown beef in batches; remove and set aside.
- Add butter to the skillet. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and garlic; cook until mushrooms are browned, about 5-7 minutes.
- Sprinkle flour over the mushroom mixture and stir for 1 minute.
- Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce heat and simmer for 5 minutes, or until sauce thickens.
- Stir in sour cream until combined. Do not boil after adding sour cream.
- Return beef to the skillet and heat through.
- Season with salt and pepper to taste.
- Serve stroganoff over cooked egg noodles.
Notes
- For a richer flavor, you can use beef chuck roast and slice it thinly against the grain.
- Ensure sour cream is at room temperature to prevent curdling.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian