Classic Beef Stroganoff
Tender strips of beef and mushrooms in a silky sour cream sauce, ladled over buttery egg noodles.
Ingredients (serves 4)
- 1 lb steak
- 8 oz mushrooms
- 1 onion
- 12 oz egg noodles
- 1 cup sour cream
- 1.5 cups beef stock
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 2 cloves garlic
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Save this recipeInstructions
- 1
Slice the steak into thin strips against the grain and season with salt and pepper. Slice the mushrooms and dice the onion.
- 2
Cook the egg noodles in salted boiling water until tender, about 7 minutes, then drain.
- 3
Melt 1 tablespoon butter in a 12-inch skillet over high heat and sear the beef in a single layer until browned, about 2 minutes. Remove to a plate.
- 4
Add the remaining butter, mushrooms, and onion and cook until golden, about 6 minutes, then stir in the garlic and flour for 1 minute.
- 5
Whisk in the beef stock and Dijon and simmer until slightly thickened, about 4 minutes.
- 6
Turn the heat to low, stir in the sour cream and the beef with its juices, and warm through without boiling for 2 minutes.
- 7
Serve the stroganoff spooned over the egg noodles.
