Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper, to taste
- 12 ounces egg noodles
- Chopped parsley, for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Begin by cooking the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium-high heat.
3. Add the beef sirloin and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
4. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 2-3 minutes.
5. Add the sliced mushrooms and cook until they release their moisture and are tender, about 5-7 minutes.
6. Sprinkle the flour over the vegetables and stir to combine.
7. Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the mixture to a simmer.
8. Add the cooked beef back to the skillet and stir to combine.
9. Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste.
10. Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the beef and vegetables
- Low heat for simmering the sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 490
- Fat: 19g
- Carbohydrates: 46g
- Protein: 34g
- Sodium: 530mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak
- Mushrooms can be substituted with any other type of mushroom or omitted altogether
- Egg noodles can be substituted with any type of pasta
Variations:
- Add a splash of red wine to the sauce for extra flavor
- Use chicken instead of beef for a lighter version of the dish
- Add diced bell peppers for extra color and flavor
Tips and tricks:
- Slice the beef thinly to ensure it cooks quickly and evenly
- Use a non-stick skillet to prevent the beef from sticking
- Don't overcook the sour cream or it may curdle
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftovers in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the beef stroganoff in a large serving dish with the egg noodles on the side
- Garnish with chopped parsley or a sprinkle of paprika for extra color
Garnishes:
- Chopped parsley
- Paprika
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal
- Pair with a glass of red wine for an extra special occasion
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more beef broth to thin it out
- If the sauce is too thin, add a slurry of cornstarch and water to thicken it up
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Beef stroganoff is a classic Russian dish that originated in the 19th century
Flavor profiles:
- Savory, creamy, tangy
Serving suggestions:
- Serve hot and enjoy with a glass of red wine
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