Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 garlic clove, minced
- 8 ounces sliced mushrooms
- 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
- Fresh parsley, chopped (for garnish)
Special Equipment Needed:
- Large skillet
- Large pot for boiling noodles
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef sirloin and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
4. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard and stir to combine.
5. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
6. Add the cooked beef back to the skillet and stir to combine. Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste.
7. While the stroganoff is simmering, cook the egg noodles according to package instructions.
8. Serve the stroganoff over the cooked egg noodles. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking beef, medium heat for cooking vegetables and sauce, low heat for simmering stroganoff
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 19g
Carbohydrates: 47g
Protein: 31g
Sodium: 540mg
Sugar: 4g
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 sliced bell peppers or zucchini
- Sour cream can be substituted with Greek yogurt or heavy cream
Variations:
- Add 1/2 cup of red wine to the sauce for a richer flavor
- Use ground beef instead of sliced beef sirloin
- Add 1/2 cup of frozen peas to the stroganoff for added color and nutrition
Tips and Tricks:
- Make sure to slice the beef thinly so it cooks quickly and evenly
- Don't overcrowd the skillet when cooking the beef, or it will steam instead of sear
- Use a whisk to stir the flour into the sauce to prevent lumps
- Stir the sour cream in at the end of cooking to prevent curdling
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stroganoff in a skillet over medium heat until heated through. Add a splash of beef broth or water if the sauce has thickened too much.
Presentation Ideas:
Serve the stroganoff in a large serving dish with the cooked egg noodles arranged around the edges. Garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad of mixed greens and vinaigrette
- Serve with a crusty baguette for dipping in the sauce
Suggested Side Dishes:
- Roasted vegetables, such as broccoli or carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up
- If the sauce is too thick, add a splash of beef broth or water to thin it out
- If the sour cream curdles, remove the skillet from the heat and whisk vigorously until the sauce comes back together
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
- Reheat leftovers to an internal temperature of 165°F before eating
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 and patrons of the arts. The dish was traditionally made with sautéed beef, mushrooms, onions, and sour cream, and served over egg noodles.
Flavor Profiles:
Savory, creamy, tangy
Serving Suggestions:
Serve the stroganoff family-style in a large serving dish, or plate individual servings with a scoop of egg noodles and a ladle of sauce.
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Region: Russian