Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons 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
- Large pot for boiling noodles
Step-by-step instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add onions and garlic and sauté until onions are translucent.
4. Add mushrooms and continue to sauté until mushrooms are tender.
5. Remove vegetables from skillet and set aside.
6. Add beef to the skillet and cook until browned on all sides.
7. Sprinkle flour over the beef and stir until coated.
8. Add beef broth and Worcestershire sauce to the skillet and stir until combined.
9. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
10. Stir in sour cream and cooked vegetables.
11. Season with salt and pepper to taste.
12. Serve beef stroganoff over cooked egg noodles.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 37g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Mushrooms can be substituted with any type of mushroom or omitted altogether.
- Egg noodles can be substituted with any type of pasta or rice.
Variations:
- Add 1/2 cup of red wine to the beef broth mixture for added flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add 1/2 cup of frozen peas to the vegetable mixture for added color and nutrition.
Tips and tricks:
- Make sure to slice the beef thinly for quick and even cooking.
- Use a non-stick skillet to prevent sticking and burning.
- Don't overcook the sour cream as it may curdle.
Storage instructions:
Refrigerate leftover beef stroganoff in an airtight container for up to 3 days.
Reheating instructions:
Reheat beef stroganoff in a skillet over medium heat until heated through.
Presentation ideas:
Serve beef stroganoff in a large serving bowl with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with fresh parsley or a dollop of sour cream.
Pairings:
Pair beef stroganoff with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the beef stroganoff is too thick, add more beef broth to thin it out.
- If the sour cream curdles, remove the skillet from heat and whisk in a tablespoon of flour until smooth.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- 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 flavor with a hint of tanginess from the sour cream.
Serving suggestions:
Serve beef stroganoff with a side of crusty bread for dipping into the sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian