Classic Beef Stroganoff

Ingredients

• 500g (1.1 lb) beef tenderloin or sirloin, thinly sliced 500g (1.1 lb) beef tenderloin or sirloin, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, thinly sliced 1 onion, thinly sliced
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish
• 300g (10.6 oz) egg noodles, cooked according to package instructions 300g (10.6 oz) egg noodles, cooked according to package instructions

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until golden brown and caramelized, about 10 minutes.
2. 2.
   Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté until the mushrooms are tender and any liquid has evaporated, approximately 5 minutes.
3. 3.
   Push the onions and mushrooms to one side of the skillet and add the minced garlic. Cook for 1 minute until fragrant.
4. 4.
   Add the beef slices to the skillet and cook until browned on all sides, about 3-4 minutes. Season with salt and pepper to taste.
5. 5.
   In a separate bowl, whisk together the beef broth, sour cream, flour, and Dijon mustard until well combined.
6. 6.
   Pour the sour cream mixture into the skillet with the beef, onions, and mushrooms. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
8. 8.
   Serve the Beef Stroganoff over cooked egg noodles, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Beef — For the best results, choose tender cuts like tenderloin or sirloin and slice them thinly against the grain to ensure tenderness.
• Mushrooms — Use fresh mushrooms such as cremini or button mushrooms for a rich and earthy flavor.
• Sour cream — Opt for full-fat sour cream to achieve a creamy and luxurious texture in the sauce.
• Egg noodles — Cook the egg noodles until al dente to maintain their texture and prevent them from becoming mushy.
• Fresh herbs — Use fresh parsley or dill for garnishing, as they add a burst of freshness to the dish.

Tips & Tricks

• For a richer flavor, marinate the beef in a mixture of soy sauce, Worcestershire sauce, and garlic for 30 minutes before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• To add a touch of acidity, squeeze a small amount of lemon juice over the finished dish.
• Experiment with different types of mushrooms, such as porcini or shiitake, to add unique flavors to the Stroganoff.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Beef Stroganoff hot over a bed of cooked egg noodles. Garnish with fresh parsley or dill for a pop of color. Pair it with a side of steamed vegetables or a crisp green salad to complete the meal.

Presentation advice

When plating, arrange the egg noodles on the bottom of the plate or bowl, creating a nest-like base. Place the Beef Stroganoff on top, allowing the creamy sauce to cascade over the noodles. Garnish with a sprig of fresh parsley or dill for an elegant touch.