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Beef Stroganoff

Prep Time:

15 minutes

Cook Time:

15 minutes

Serves:

6

This is great comfort food for me, especially on a cold wintry night. Unfortunately, we don't have any of those here in Mexico - but I still love making this dish!

15 minutes

Ingredients

  • 1 lb top sirloin, sliced into thin strips

  • ½ medium onion, chopped

  • 2 (225g) containers white mushrooms, sliced (about 22, or 5 - 6 C)

  • ¼ stick butter (2 T)

  • 2 T olive oil

  • 2 T worcestershire sauce

  • ½ C fresh parsley, chopped

  • 1 t dijon mustard

  • 3 garlic cloves, minced (3 t)

  • 1 T all-purpose flour

  • 1 C beef broth

  • 1 (8-oz) container heavy whipping cream (1 C)

  • ½ C sour cream

  • 1 t salt

  • ½ t freshly ground black pepper


Preparation

  1. In a very large skillet, heat oil on medium high. Season beef with salt & pepper and cook until lightly browned, about 1 minute per side. Depending on the size of your skillet, you may need to cook in 2 batches so as not to overcrowd the pan. Remove cooked beef to a bowl.

  2. Next, add butter, mushrooms, and onions into the same skillet and cook for about 10 minutes, or until onions are translucent and mushrooms have given off all their moisture. Add garlic and flour cook for 1 additional minute.

  3. Add beef broth and whipping cream and stir until it thickens slightly, which should take about 2 minutes. Place 2 spoonfuls of the warm sauce into the sour cream and stir to prevent the sour cream from curdling.

  4. Now add sour cream, worcestershire, and mustard and stir until completely blended and sauce is smooth and creamy. Taste for seasoning and add salt and/or pepper if necessary.

  5. In a large Dutch oven or stockpot, bring 8 C of salted water to a boil and cook egg noodles for about 8 minutes until tender; drain water.

  6. To the noodles, add the meat and the cream sauce and stir until all is well incorporated. Garnish with fresh parsley and serve.

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