Description
A comforting and flavorful Russian-style beef stroganoff served over tender egg noodles with caramelized onions. This recipe combines the rich umami of mushrooms, the sweetness of caramelized onions, and the creaminess of sour cream for a satisfying main course.
Ingredients
- 1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp all-purpose flour
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil or sunflower oil
- 1 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 tbsp tomato paste
- 1 cup beef broth, preferably low sodium
- 1 tbsp Worcestershire sauce
- ½ cup full-fat sour cream
- 1 tsp Dijon mustard (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
- 12 oz wide egg noodles
- Salted water for boiling noodles
- Extra butter for tossing the noodles (optional)
Instructions
- Slice beef into thin strips (about ¼ inch thick). Freeze for 15-20 minutes to firm up.
- Toss beef strips with flour, salt, and pepper until evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add beef in batches and sear until browned on both sides (2-3 minutes per side). Remove beef to a plate.
- Lower heat to medium and add 1 tablespoon of butter to the skillet. Add sliced onions and a pinch of salt. Cook for about 10 minutes until caramelized.
- Add mushrooms and cook until they release moisture and brown (about 7 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Add tomato paste to the onion-mushroom mixture and cook for 2 minutes.
- Deglaze the pan with beef broth, scraping up browned bits. Stir in Worcestershire sauce and Dijon mustard (if using).
- Return beef and any accumulated juices to the skillet. Simmer over low heat for 10-15 minutes until beef is tender. For tougher cuts, cover and cook for an additional 30 minutes.
- Turn off the heat and stir in sour cream to prevent curdling. Adjust seasoning with salt and pepper.
- While the sauce simmers, cook egg noodles according to package directions in salted boiling water. Drain and toss with extra butter if desired.
- Serve the creamy Russian-style stroganoff over the egg noodles, garnished with fresh parsley.
Notes
- For easier slicing, freeze the beef for 15-20 minutes beforehand.
- Browning beef in batches prevents overcrowding and ensures a good sear.
- Cooking sour cream off the heat prevents curdling.
- For a slower-cooked, tender beef stroganoff, a crockpot method can be used for tougher cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
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