Beef Stroganoff with Mushrooms over Egg Noodles

Name: Beef Stroganoff with Mushrooms over Egg Noodles
Total time: 40 min
Yield: 4 servings
Cuisine: Russian & Ukrainian
Ingredients: 1½ lb sirloin, in thin strips; 1 lb sliced mushrooms; 1 onion, thinly sliced; 2 garlic cloves, minced; 1½ cups beef broth; ¾ cup sour cream, at room temperature; 3 tbsp butter, divided; 12 oz wide egg noodles; parsley, chopped; 2 tbsp oil; 2 tbsp flour; 1 tbsp Dijon mustard; 1 tsp paprika; 1½ tsp salt; ½ tsp black pepper

DinnerRussian & Ukrainian40 minServes 4890 kcal57 g protein

Photo: benketaro · CC BY 2.0 · source

Seared strips of tender steak and browned mushrooms in a tangy, silky sour cream gravy, spooned over buttery egg noodles. Classic Sunday comfort ready on a weeknight.

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Ingredients

1½ lb sirloin, in thin strips
1 lb sliced mushrooms
1 onion, thinly sliced
2 garlic cloves, minced
1½ cups beef broth
¾ cup sour cream, at room temperature
3 tbsp butter, divided
12 oz wide egg noodles
parsley, chopped

From your pantry: 2 tbsp oil, 2 tbsp flour, 1 tbsp Dijon mustard, 1 tsp paprika, 1½ tsp salt, ½ tsp black pepper.

Instructions

Season the beef with 1 tsp salt and the pepper. Sear in batches in the oil in a large skillet over high until browned outside but pink inside, 1 to 2 minutes per batch. Move to a plate.
Cook the noodles in salted water until tender, then drain and toss with 1 tbsp butter.
Add the remaining butter and the mushrooms to the skillet over medium-high and cook until browned and their liquid has evaporated, 6 to 8 minutes. Add the onion and cook 4 minutes, then the garlic for 30 seconds.
Sprinkle in the flour and paprika and stir for 1 minute. Whisk in the broth and mustard and simmer until thickened, 3 to 4 minutes.
Turn the heat to low, stir in the sour cream, then return the beef and its juices just to warm through without boiling. Serve over the noodles with parsley.

Tip: Never let the sauce boil once the sour cream is in, or it will split. Warm it through gently.