Description
Classic beef stroganoff delivers a rich, creamy Russian-inspired comfort dish packed with tender beef strips and silky sauce. Hearty noodles and savory mushrooms combine for a satisfying meal you’ll want to savor every delicious bite.
Ingredients
Scale
Protein:
- 1 pound lean or extra-lean ground beef (90 or 93% lean)
Dairy and Mushrooms:
- 8 ounces sliced baby portobello or cremini mushrooms (white button mushrooms may be substituted)
- 2 tablespoons unsalted butter
- 1/2 cup full-fat sour cream (at room temperature)
Pasta and Pantry Ingredients:
- 12 ounces wide egg noodles
- 1/2 cup yellow or white onion, finely diced
- 3–4 cloves garlic, finely minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons beef bouillon
- 2 cups reduced-sodium beef broth
- Fresh parsley, finely minced (optional, for garnish)
Instructions
- Prepare the foundation by cooking wide egg noodles according to package guidelines, then drain and set aside for later incorporation.
- Elevate the dish’s depth by sautéing mushrooms in butter, creating a golden-brown exterior through occasional flipping within a large high-sided skillet. Transfer the caramelized mushrooms to a separate plate.
- Utilize the same skillet to develop robust flavors by combining ground beef, diced onions, minced garlic, salt, and pepper. Break down the meat while cooking until it achieves a rich brown color and onions become translucent.
- Enhance the sauce’s texture by evenly distributing flour across the beef mixture, stirring thoroughly to eliminate any raw flour taste during a brief 90-second cooking process.
- Intensify the flavor profile by introducing tomato paste, Worcestershire sauce, Dijon mustard, and beef bouillon, mixing until the ingredients create a harmonious blend.
- Reintroduce the previously sautéed mushrooms to the skillet and pour in beef broth. Allow the mixture to simmer uncovered, reducing until the sauce reaches a thick, gravylike consistency.
- Remove the skillet from heat and gently fold in room-temperature sour cream, ensuring a smooth and creamy integration without curdling.
- Conduct a final taste assessment, adjusting seasonings as needed. Present the stroganoff over prepared egg noodles, accompanied by a sprinkle of fresh parsley for a vibrant finish.
Notes
- Perfectly brown mushrooms by avoiding overcrowding the pan, allowing them to develop a rich, caramelized flavor without steaming.
- Control sauce thickness by gradually adding beef broth and stirring constantly to prevent lumps and achieve a smooth, creamy consistency.
- Prevent sour cream from curdling by removing the skillet from heat before stirring it in, ensuring a silky, rich texture.
- Enhance flavor depth by using high-quality beef broth and freshly ground black pepper for a more complex and satisfying dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 561
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg