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Ingredients
- 1.5 pounds beef sirloin or chuck steak
- 8 ounces egg noodles
- 3 tablespoons butter
- 8 ounces mushrooms
- 1 large yellow onion
- 3 cloves garlic
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
Before you start
Equipment You'll Need
- Large pot
- Large skillet
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Colander
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not boil the sour cream after adding it, as high heat can cause it to curdle and separate.
- For extra tenderness, use chuck steak instead of sirloin, as it has more marbling and becomes more tender with cooking.
- Brown the beef in batches without crowding the pan to ensure proper browning and flavor development.
- Use fresh mushrooms for the best flavor; cremini or baby bella mushrooms work well.
- If the sauce seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in before adding the sour cream.
Instructions
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Bring a large pot of salted water to a boil and cook the egg noodles according to package directions; drain and set aside.
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While the noodles cook, cut the beef into 0.5-inch cubes and season with salt and pepper.
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Slice the mushrooms, dice the onion, and mince the garlic.
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Heat 1.5 tablespoons of butter in a large skillet over medium-high heat and brown the beef in batches, about 3-4 minutes per batch; transfer to a plate.
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Add the remaining 1.5 tablespoons of butter to the skillet and sauté the mushrooms until golden, about 4 minutes; add the onion and cook until softened, about 3 minutes.
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Stir in the garlic and cook for 30 seconds until fragrant.
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Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
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Add the tomato paste and stir for 1 minute, then pour in the beef broth, scraping up any browned bits from the bottom of the pan.
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Return the beef to the skillet along with the mustard and paprika; bring to a simmer and cook for 8-10 minutes until the beef is tender.
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Remove from heat and stir in the sour cream until fully combined; do not boil after adding the sour cream.
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Taste and adjust seasoning with salt and pepper as needed.
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Serve the stroganoff over the cooked egg noodles and garnish with fresh parsley.
Chef's notes
Stroganoff is best served immediately while the sauce is creamy and warm.
Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed.
This dish pairs well with a simple green salad or steamed vegetables on the side.
For a lighter version, substitute Greek yogurt for half of the sour cream.
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