Beef Stroganoff
Classic Beef Stroganoff is a hearty Russian dish that is made with tender strips of beef served in a rich and creamy mushroom sauce and served over a bed of egg noodles. It's the perfect comfort food for a cozy night at home.
Ingredients
Beef
- .75 lb boneless ribeye filet sliced thinly, against the grain
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup red wine optional
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz mushrooms sliced
- 1 ½ cups onion thinly sliced
- 2 teaspoon garlic finely chopped
- 2 tablespoon all-purpose flour
- 1 tablespoon worchestershire sauce
- 1 ½ cups beef broth
- 1 tablespoon brown mustard brown, grain, or dijon mustards will all work.
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- ½ cup sour cream
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
Beef
- Thinly slice the beef against the grain.
- Toss the sliced beef with 2 tablespoons of the flour
- Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat.
- Add the floured beef in a single layer to the hot pan and cook for 2-3 minutes, stirring to brown both sides of the beef.*If the pan isn't big enough for all the beef, cook it in batches.
- Deglaze the pan with the red wine. Use a large spoon to scrape all the browned bits off the bottom of the pan.
- Remove the beef from the pan along with any juices and set aside until needed.
Sauce
- Using the same skillet add one tablespoon of butter and one tablespoon of olive oil to the pan over medium-high heat.
- Add the sliced mushrooms and sliced onions to the pan and cook for 3-4 minutes, then reduce the heat to medium and continue cooking for another 3-4 minutes.
- Add the chopped garlic to the pan, mix it together, and cook for one minute.
- Add the beef broth and stir with a big spoon to release any browned bits stuck to the pan.
- Add the Worcestershire sauce, mustard, tomato paste, and thyme. Bring the mixture to a boil. Reduce the heat to low heat and simmer for 4-5 minutes.
- Add the cooked beef (with any juices) back into the pan. Bring the mixture back to a boil.
- Add the sour cream and season as needed with black pepper and salt. Heat the mixture until it begins to boil.*If the sauce is too thick, thin it with additional beef broth or water until you have the desired consistency.
- Serve the Beef Stroganoff over egg noodles, and garnish with chopped Italian parsley.
Nutrition
Calories: 877kcalCarbohydrates: 30gProtein: 45gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 0.5gCholesterol: 168mgSodium: 1546mgPotassium: 1422mgFiber: 5gSugar: 12gVitamin A: 916IUVitamin C: 18mgCalcium: 156mgIron: 6mg
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