Beef Stroganoff
photo by Douglas Poe
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 453.59 g sirloin steak, cut into slices
- 226.79 g button mushrooms, sliced
- 1 medium onion, diced
- 14.79 ml Dijon mustard
- 59.14 ml beef broth
- 29.58 ml butter
- 29.58 ml oil, divided
- 118.29 ml heavy cream
- 118.29 ml sour cream
- 4.92 ml garlic, minced
- 7.39 ml thyme
- 2.46 ml salt
- 1.23 ml pepper
- 59.14 ml parsley, chopped
- 226.79 g package medium egg noodles
directions
- Season the beef with the salt and pepper. In a large pan heat 1 tablespoon of oil over medium heat and sauté meat until browned.
- Remove the beef from the pan and set aside.
- Add another tablespoon of oil to pan, add mushrooms and onions sauté until brown.
- Add broth and deglaze the pan, add beef and bring to boil.
- Simmer for 5 minutes, add thyme, mustard, and cream cook for another 3-5 minutes, or until thickened.
- Add sour cream right before serving, so it doesn’t separate.
- Cook noodles per package.
- Drain and return back to pot, add butter and 1/2 parsley and toss.
- Pour Stroganoff over noodles and top with remainder of parsley.
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