Classic Beef Stroganoff
A rich and creamy Russian dish featuring tender strips of beef in a savory mushroom and sour cream sauce, traditionally served over egg noodles. This hearty comfort food is perfect for family dinners.
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Ingredients
- 1 1/2 lbs beef sirloin or tenderloin, cut into thin strips
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 tbsp unsalted butter, divided
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup sour cream, at room temperature
- 8 oz egg noodles
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Season 1 1/2 lbs cut into thin strips beef sirloin or tenderloin with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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2
Bring a large pot of salted water to a boil for the egg noodles.
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3
In a large skillet or Dutch oven, heat 1 tablespoon of unsalted butter and the 1 tbsp vegetable oil over medium-high heat.
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4
Working in batches to avoid overcrowding, add beef strips and sear until browned on all sides but still medium-rare inside (internal temperature of 135°F/57°C for medium-rare), about 1-2 minutes per batch. Remove beef to a plate and set aside.
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5
In the same pan, add another tablespoon of unsalted butter. Add 1 finely diced onion and cook until softened, about 3-4 minutes.
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6
Add 8 oz sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
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7
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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8
Sprinkle 2 tbsp all-purpose flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
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9
Slowly pour in 1 1/2 cups beef broth while stirring constantly to prevent lumps. Bring to a simmer.
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10
Stir in 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce. Simmer for 5 minutes until the sauce begins to thicken.
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11
Meanwhile, cook 8 oz egg noodles according to package instructions until al dente. Drain and toss with the remaining 4 tbsp divided unsalted butter.
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12
Reduce heat to low. Stir in 1 cup at room temperature sour cream until fully incorporated. Do not allow the sauce to boil after adding sour cream.
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13
Return beef and any accumulated juices to the pan. Gently stir to combine and heat through, about 2-3 minutes. Check that beef reaches a safe internal temperature of 145°F (63°C) for medium doneness.
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14
Taste and adjust seasoning with additional salt and pepper if needed.
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15
Serve beef stroganoff over buttered egg noodles. Garnish with 2 tbsp chopped fresh cilantro.
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