Beef Stroganoff
A comforting classic made with tender beef, earthy mushrooms, and creamy sauce, perfectly tossed with egg noodles.
Ingredients
Main Ingredients
- 1 pound Beef (tender sirloin or tenderloin) Substitute with chicken or mushrooms for a lighter option.
- 8 ounces Mushrooms (fresh button or cremini) Frozen can be used if fresh aren’t available.
- 1 medium Onion (yellow) Shallots can be used for extra sweetness.
- 2 cloves Garlic (minced) Adds depth to the sauce.
- 2 cups Beef Broth (low-sodium) Vegetable broth makes for a lighter alternative.
- 1 cup Sour Cream Greek yogurt is a healthier swap.
- 8 ounces Egg Noodles Gluten-free pasta or zucchini noodles (zoodles) can be used.
- to taste Salt and Pepper For seasoning.
- 1 tablespoon Worcestershire Sauce Elevates the flavor.
Instructions
Preparation
- Cut the beef into thin strips and dice the onions and mushrooms; have everything ready to go.
Cooking
- In a large skillet over medium-high heat, sauté the beef strips until browned, about 3-4 minutes. Remove them and let them rest.
- In the same skillet, add onions and mushrooms, seasoning with a pinch of salt. Cook until the onions are translucent and mushrooms are browned, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and Worcestershire sauce, bring it to a simmer, scraping the bottom of the skillet.
- Let it simmer for about 5 minutes, then add the sour cream and return the beef to the skillet. Mix thoroughly and warm for a couple of minutes.
- Cook your egg noodles according to package instructions, then toss them into the skillet with the stroganoff sauce. Mix until well coated.
Serving
- Dish it up, sprinkle with fresh parsley if desired, and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze in freezer-safe containers for up to three months.