Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper, to taste
- 12 ounces egg noodles
Special equipment needed:
- Large skillet
- Pot for boiling noodles
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add beef strips and cook until browned on all sides. Remove beef from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
4. Sprinkle flour over the mushrooms and stir to combine. Cook for 1-2 minutes.
5. Slowly pour in beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Return the beef to the skillet and stir to coat with the sauce. Cook until the beef is heated through, about 2-3 minutes.
7. Remove the skillet from heat and stir in sour cream. Season with salt and pepper to taste.
8. Cook egg noodles according to package instructions. Serve beef stroganoff over noodles.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for browning beef
Medium heat for cooking onions, garlic, and mushrooms
Simmer for thickening sauce
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 23g
Carbohydrates: 38g
Protein: 32g
Sodium: 570mg
Sugar: 4g
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 diced bell peppers or sliced carrots to the skillet with the onions and garlic.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of red wine to the sauce for extra flavor.
Tips and tricks:
- Slice the beef against the grain for tender strips.
- Don't overcrowd the skillet when browning the beef to ensure even cooking.
- Use a whisk to prevent lumps when adding the broth to the skillet.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve beef stroganoff in a shallow bowl with egg noodles on the bottom and the beef and mushroom sauce on top.
Garnishes:
Sprinkle chopped parsley or chives on top for a pop of color.
Pairings:
Pair with a green salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Beef stroganoff is a Russian dish that originated in the 19th century. It was named after the Stroganov family, who were wealthy merchants in Russia.
Flavor profiles:
Beef stroganoff has a rich and creamy sauce with savory beef and earthy mushrooms. The dish is seasoned with garlic and Worcestershire sauce for added depth of flavor.
Serving suggestions:
Serve beef stroganoff with a glass of red wine for a cozy and comforting meal.
Related Categories
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Region: Russian
Taste: Savory, Rich, Beefy, Creamy, Tangy, Aromatic, Comforting