Description
Savory beef stroganoff with egg noodles brings Russian culinary comfort straight to your dinner table. Creamy sauce, tender meat, and perfectly cooked noodles combine for a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) beef (ribeye, sirloin, or ground beef)
Produce and Seasonings:
- 1 medium yellow onion, chopped
- 8 ounces (226 grams) cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
Noodles and Additional Ingredients:
- 1 pound (454 grams) wide egg noodles
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth or stock (reduced sodium recommended)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream (tempered)
Seasoning:
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare a large pot of generously salted water to boil the egg noodles until tender and perfectly cooked. Drain thoroughly and set aside, optionally glossing with a touch of butter for added richness.
- Select a robust skillet and heat a combination of olive oil and butter over medium-high temperature. Season the beef with a generous sprinkle of salt and freshly cracked pepper.
- Quickly sear the beef, creating a caramelized exterior that locks in savory flavors. For strips, aim for a swift 1-minute per side; for ground beef, cook until completely browned. Transfer the meat to a separate plate, preserving its juicy texture.
- In the same skillet, introduce finely chopped onions and sliced mushrooms. Allow them to dance and soften, developing a golden-brown complexion and releasing their aromatic essence for 5-8 minutes.
- Introduce minced garlic and fragrant thyme, stirring briefly to awaken their intense flavors without burning. The kitchen will now pulse with enticing aromas.
- Dust the vegetables with flour, creating a silky roux that will thicken the sauce. Stir continuously for 1-2 minutes to eliminate any raw flour undertones.
- Gradually stream in beef broth, whisking methodically to prevent lumps. Incorporate Worcestershire sauce, Dijon mustard, and optional splashes of cognac or wine for depth and complexity.
- Allow the sauce to simmer and reduce, thickening to a luxurious consistency that clings lovingly to the beef and vegetables.
- Reduce heat and gently reintroduce the seared beef to the skillet, coating each morsel in the velvety sauce.
- Carefully fold in sour cream, first tempering it with a small amount of hot sauce to prevent curdling. The result should be a creamy, smooth mixture with a subtle tanginess.
- Taste and adjust seasonings, adding extra salt, pepper, or a sprinkle of paprika to elevate the flavor profile.
- Plate the stroganoff atop the prepared egg noodles or integrate them directly into the skillet. Garnish with fresh parsley or a delicate dusting of paprika for visual appeal and a final flavor accent.
Notes
- Opt for tender cuts like sirloin or tenderloin for the most melt-in-your-mouth beef experience.
- Pat beef dry before searing to achieve a beautiful golden-brown crust and prevent steaming.
- Use full-fat sour cream at room temperature to prevent sauce separation and ensure smooth texture.
- For gluten-free version, replace wheat flour with cornstarch or potato starch and use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg