Beef Stroganoff
A classic russian dish made with sautéed beef, mushrooms, and a creamy sauce, served over egg noodles. This recipe is a hearty and flavorful take on a beloved comfort food.
Ingredients
- ●1 pound beef stripssirloin or ribeye
- ●8 ounces noodlesegg noodles
- ●1 cup roasted mushroomsbutton or cremini
- ●2 tablespoons very butterunsalted
- ●2 tablespoons all-purpose flourfor thickening
- ●1 cup beef brothlow-sodium
- ●1/2 cup heavy creamor half-and-half
- ●1 teaspoon dijon mustardor to taste
- ●1/4 cup chopped fresh parsleyoptional
Instructions
- 1
Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Reserve 1 cup of pasta water before draining.
- 2
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of butter. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
- 5
Gradually pour in the beef broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
- 6
Stir in the heavy cream, Dijon mustard, and cooked beef. Season with salt and pepper to taste.
- 7
Add the cooked noodles to the skillet, tossing to coat with the sauce. If the sauce seems too thick, add a little of the reserved pasta water.
- 8
Serve the beef stroganoff hot, garnished with chopped parsley if desired.
- 9
Cooking time will be shorter if using a pressure cooker. Cooking time will be longer if using a slow cooker.
- 10
To serve, divide the noodles among individual plates and top with the beef and sauce. Garnish with parsley, if desired.