45 min
Beef Stroganoff
Recipe GLPR5d7453768862e2
A classic Eastern European comfort dish featuring tender sirloin beef seared until golden, then simmered in a rich and creamy sauce with caramelized onions, earthy mushrooms, and tangy Dijon mustard. Served over buttered egg noodles, this elegant yet homey stroganoff is finished with fresh parsley and a bright squeeze of lemon juice.
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Ingredients
2 tablespoons Vegetable oil
1 pound Beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt
Freshly ground black pepper
6 tablespoons Unsalted butter
12 ounces Button mushrooms, quartered
1 Medium yellow onion, thinly sliced
1 tablespoon Tomato paste
2 tablespoons All-purpose flour
2 cups Beef broth, homemade or low-sodium canned
¼ cup Sour cream
2 teaspoons Dijon mustard
2 teaspoons Freshly squeezed lemon juice
1 tablespoon Chopped flat-leaf parsley
12 ounces Wide egg noodles
2 tablespoons Unsalted butter for noodles
Directions
Preheat a large skillet over medium heat for 3 to 4 minutes. Increase heat to high and add 1 tablespoon of vegetable oil. Season half of the beef strips with salt and pepper, then arrange them in a single layer in the hot skillet. Cook without stirring for 1 to 2 minutes until the exterior is well-browned but the interior remains pink (the beef will finish cooking in the sauce). Transfer to a plate and repeat with the remaining oil and beef. Discard excess oil from the pan.
Return the skillet to medium-high heat and melt 2 tablespoons of butter. Once the foaming subsides, add the quartered mushrooms and cook, stirring occasionally, for about 7 minutes until deeply browned. Season with salt and pepper to taste. Using a slotted spoon, transfer the mushrooms to the plate with the beef.
Add the remaining 4 tablespoons of butter to the skillet over medium heat. Once foaming begins to subside, add the sliced onion and cook while stirring for about 5 minutes until lightly caramelized. Stir in the tomato paste and cook for 1 minute more until slightly browned. Whisk in the flour and cook, stirring constantly, for 1 minute. Pour in the beef broth while whisking continuously, then bring the mixture to a full boil. Remove from heat and whisk in the sour cream, Dijon mustard, and lemon juice. Season with black pepper to taste and cover to keep warm.
While the sauce develops, bring a large pot of salted water to a boil. Add the egg noodles and cook until tender but still firm to the bite. Drain well and transfer to a serving bowl. Toss the hot noodles with 2 tablespoons of butter and season with black pepper.
Return the stroganoff sauce to medium heat. Add the reserved beef, any accumulated juices, mushrooms, and parsley, then gently reheat until hot throughout without boiling. Divide the buttered noodles among four plates and top each portion with the beef stroganoff. Serve immediately.
