Beef Stroganoff
Generated on: August 27, 2024
Ingredients
- Beef sirloin500 g
- Olive oil2 tbsp
- Button mushrooms200 g
- Onion1
- Garlic2 cloves
- Butter2 tbsp
- Flour1 tbsp
- Beef broth250 ml
- Sour cream150 ml
- Dijon mustard1 tbsp
- Paprika1 tsp
- Egg noodles300 g
- Salt
- Black pepper
for serving:
- Fresh parsley
- Broccoli or green beans200 g
Directions
- 1
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- 2
Season the beef with salt and black pepper.
- 3
Cook the beef strips in batches until browned on all sides and set aside.
- 4
Add the butter to the skillet and melt it over medium heat.
- 5
Add the chopped onion and cook for about 5 minutes until translucent.
- 6
Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender.
- 7
Stir in the flour and cook for 1 minute until it no longer appears raw.
- 8
Gradually add the beef broth, stirring continuously until the sauce starts to thicken.
- 9
Add the sour cream, Dijon mustard, and paprika, and stir well to combine.
- 10
Return the beef to the skillet and simmer for 10-15 minutes until the beef is tender and fully cooked.
- 11
In a separate pot, cook the egg noodles according to the package instructions.
- 12
Drain the noodles and toss with the remaining 1 tbsp of olive oil to prevent sticking.
- 13
Serve the beef stroganoff over the egg noodles.
- 14
Garnish with freshly chopped parsley and a dollop of sour cream.
- 15
Serve with a side of steamed broccoli or green beans.
Enjoy your food!