Beef Stroganoff
Indulge in the rich history and irresistible flavors of traditional beef stroganoff! This creamy and tangy recipe, dating back to the early 1800s in Russia, is a testament to culinary excellence.
Servings: 4 people
Ingredients
- 2 pounds beef sirloin thinly-sliced into strips 1/2 inch thick
- 4 tablespoons butter
- 1 cup white onion chopped
- 8 ounces sliced mushrooms
- 2 garlic cloves minced
- 3 tablespoons flour
- 1 can beef stock
- 1 Better Than Bouillon® beef base
- 1 tablespoon worcestershire sauce
- 1 can mushroom soup
- ½ cup sour cream
- 1 tablespoon dijon mustard
- 1 pound egg noodles
- fresh parsley finely chopped, for serving
Instructions
- Cut sirloin into thinly-sliced into strips and season with salt and pepper.
- In a large, hot, cast iron skillet, heat 2 tablespoons of butter over medium-high heat. Cook the steak in batches until browned, about 2-3 minutes per side. Transfer to a plate. Repeat with remaining steak, adding more butter if needed.
- Add additional 2 tablespoons of butter same skillet. Once melted, add onion and mushrooms. Cook until onion softens and mushrooms start to brown, about 5 minutes. Add garlic and cook, stirring, for 1 more minute.
- Add the flour and cook, stirring constantly, for about 1 minute. Gradually pour in the beef broth, stirring to ensure it's fully mixed. Add bouillon beef base. Sprinkle in ½ teaspoon of salt, and pepper. Simmer the mixture, stirring frequently, until it begins to thicken, approximately 5-8 minutes.
- Incorporate the Worcestershire sauce, mushroom soup, sour cream, and Dijon mustard, stirring until the sauce is uniform. Allow the sauce to gently simmer until it reaches a thickness that coats the back of a wooden spoon. Finally, reintroduce the meat to the skillet and toss until it's thoroughly coated.
- Mix with egg noodles and garnish with parsley.