Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 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 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add beef strips and cook until browned on all sides. Remove from skillet and set aside.
3. Add onion and garlic to the same skillet and cook until softened.
4. Add mushrooms and cook until they release their moisture and start to brown.
5. Sprinkle flour over the vegetables and stir to combine.
6. Gradually pour in beef broth, stirring constantly to prevent lumps.
7. Bring the mixture to a simmer and cook until it thickens.
8. Add sour cream and Dijon mustard to the skillet and stir until combined.
9. Return the beef strips to the skillet and cook until heated through.
10. Season with salt and pepper to taste.
11. While the beef stroganoff is cooking, bring a large pot of salted water to a boil.
12. Add egg noodles and cook according to package instructions.
13. Drain the noodles and serve with the beef stroganoff.
14. Garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 530
- Fat: 27g
- Carbohydrates: 42g
- Protein: 31g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Olive oil can be substituted with vegetable oil or canola oil.
- Mushrooms can be substituted with any other type of mushroom or omitted entirely.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add a splash of red wine to the skillet for extra flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add frozen peas or carrots to the skillet for extra vegetables.
Tips and tricks:
- Slice the beef against the grain for tender strips.
- Don't overcrowd the skillet when cooking the beef to ensure it browns evenly.
- Use a whisk to stir the flour into the vegetable mixture to prevent lumps.
Storage instructions:
- Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef stroganoff in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the beef stroganoff in a large serving bowl with the egg noodles on the side.
- Garnish with chopped parsley and a dollop of sour cream.
Garnishes:
- Chopped parsley
- Sour cream
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or sour cream to thin it out.
- If the sauce is too thin, simmer it for a few more minutes 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.
Food history:
- Beef stroganoff originated in Russia in the 19th century and was traditionally made with sautéed beef, onions, and sour cream.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the beef stroganoff with a side of egg noodles or rice for a hearty meal.
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Region: Russian