Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp cornstarch
- 1 tbsp water
- 12 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Stir in the tomato paste, beef broth, Worcestershire sauce, paprika, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
6. In a mixing bowl, whisk together the sour cream, heavy cream, cornstarch, and water until smooth.
7. Add the sour cream mixture to the skillet and stir until well combined.
8. Return the beef strips to the skillet and cook for another 5-7 minutes, until the sauce is thick and creamy.
9. Serve the beef stroganoff over cooked egg noodles, garnished with fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 545
Fat: 25g
Carbohydrates: 44g
Protein: 36g
Sodium: 853mg
Sugar: 5g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Olive oil can be substituted with vegetable oil.
- Egg noodles can be substituted with any type of pasta.
Variations:
- Add sliced bell peppers or diced tomatoes to the sauce for extra flavor and nutrition.
- Use chicken or pork instead of beef for a different protein option.
- Add a splash of red wine to the sauce for a richer flavor.
Tips and tricks:
- Slice the beef against the grain for a more tender texture.
- Don't overcrowd the skillet when cooking the beef, as this can cause it to steam instead of brown.
- Use a whisk to ensure the sour cream mixture is smooth and free of lumps.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef stroganoff in a microwave-safe dish for 1-2 minutes, stirring halfway through, or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the beef stroganoff in a large serving dish, garnished with fresh parsley and accompanied by a side of cooked vegetables.
Garnishes:
Fresh parsley
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir
- Crusty bread or garlic bread
- Steamed or roasted vegetables, such as broccoli, carrots, or green beans
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the skillet, stirring until the sauce thickens.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 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. It typically consists of sautéed beef strips in a sour cream sauce, served over egg noodles.
Flavor profiles:
Creamy, savory, tangy, umami
Serving suggestions:
Serve the beef stroganoff family-style in a large serving dish, with a side of cooked vegetables and crusty bread for dipping in the sauce.
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Region: Brazilian