A creamy and savory Beef Stroganoff recipe that is perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Russian
Diet:Gluten Free
Ingredients
Scale
1 pound beef sirloin, thinly sliced
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon paprika
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
8 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes.
Add the sliced mushrooms and paprika, cooking until the mushrooms are tender, about 5 minutes.
Return the beef to the skillet and pour in the beef broth and Worcestershire sauce. Bring to a simmer and let cook for 5-7 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
While the sauce is simmering, cook the egg noodles according to package instructions. Drain and set aside.
Serve the beef stroganoff over the egg noodles and garnish with fresh parsley.
Notes
For a creamier sauce, add an extra 1/2 cup of sour cream.
For a lighter version, substitute Greek yogurt for sour cream.
You can also add a splash of white wine for extra flavor while cooking the mushrooms.