Name: Beef Stroganoff
Total time: 30 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 12 oz egg noodles; 1.25 lb beef sirloin or strip steak; 1 medium yellow onion; 10 oz cremini mushrooms; 3 clove garlic; 1 cup beef broth; 1 cup sour cream; 1 tbsp tomato paste; 1.5 tsp dijon mustard; 2 tbsp fresh dill; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil; 1 tbsp butter; 0.5 tsp paprika

← Recipes · Comfort Food · Beef Stroganoff

625 cal42g protein52g carbs28g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Beef Stroganoff

Nº 35 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Comfort Food30 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

egg noodles12 oz

beef sirloin or strip steakcut into thin strips1.25 lb

yellow onionsliced1 medium

cremini mushroomssliced10 oz

garlicminced3 cloves

beef broth1 cup

sour cream1 cup

tomato paste1 tbsp

dijon mustard1.5 tsp

fresh dillchopped2 tbsp

salt1 tsp

black pepper0.5 tsp

olive oil2 tbsp

butter1 tbsp

paprika0.5 tsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.

2While water heats, pat the beef strips dry with a paper towel. Season with salt and pepper.

3Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sear the beef 1 to 2 minutes per side until browned. Transfer to a plate.

4Add remaining 1 tbsp olive oil and butter to the skillet. Add the sliced onion and cook 3 to 4 minutes until softened. Add the mushrooms and cook another 3 to 4 minutes until golden.

5Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste and paprika, stirring to coat the vegetables, about 1 minute.

6Pour in the beef broth, scraping up any browned bits. Bring to a gentle simmer and cook 2 minutes.

7Reduce heat to low. Stir in the sour cream, dijon mustard, and the cooked beef (with any juices). Fold until the sauce is smooth and creamy. Do not boil.

8Taste and adjust salt and pepper. Fold in the fresh dill.

9Divide the warm noodles among bowls and ladle the stroganoff over top. Serve immediately.