Description
A comforting beef stroganoff featuring tender strips of beef in a rich and creamy sauce, served over egg noodles or rice.
Ingredients
Scale
- 1 ½ pounds of beef (sirloin or tenderloin, cut into thin strips)
- 2 tablespoons of olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces of mushrooms (button or cremini, sliced)
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup of sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Wide egg noodles or rice for serving
Instructions
- Start by heating oil or butter in a large skillet over medium-high heat. Add the thin strips of beef and cook them until browned. About 5 minutes should do the trick. Remove the beef and set it aside.
- In the same skillet, toss in the chopped onion and cook until they become translucent, about 3 minutes. Add the garlic and mushrooms. Cook until the mushrooms are tender, about 5 to 7 minutes.
- Stir in flour and cook for an additional minute. Gradually pour in the beef broth while stirring to prevent lumps from forming.
- Add the Worcestershire sauce and season with salt and pepper. Let the mixture simmer for about 10 minutes.
- Right before serving, lower the heat and stir in the sour cream until well combined. Return the cooked beef to the skillet and warm through for a couple of minutes, careful not to boil.
- Serve over egg noodles or rice, garnished with fresh parsley.
Notes
Consider using chicken for a lighter version or cornstarch for a gluten-free option. Greek yogurt can substitute sour cream for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg