If you're craving a comforting, hearty meal that transports your taste buds straight to Russia, look no further than Lucy Taylor's Stroganoff via Margaret! This creamy, savory dish combines tender beef sirloin with rich mushrooms and a luscious sauce that will have your family begging for seconds. With just 45 minutes of your time, you can whip up a restaurant-quality meal right in your own kitchen. Get ready to impress your loved ones with this easy yet delectable stroganoff recipe that’s perfect for any night of the week!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp flour
- Salt and pepper to taste
- Egg noodles for serving
Instructions
- Prepare all ingredients by slicing the beef sirloin into thin strips, chopping the onion, and slicing the mushrooms. Season the beef strips with salt and pepper.
- Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil to the pan and sear the beef strips quickly, cooking for 2-3 minutes until browned. Remove the beef and set aside.
- In the same skillet, add chopped onions and sliced mushrooms. Sauté until the onions are translucent and mushrooms have released their moisture, approximately 5-6 minutes.
- Sprinkle flour over the onions and mushrooms, stirring to coat evenly and create a light roux. Cook for an additional 1-2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth, stirring continuously to prevent lumps and create a smooth sauce. Bring the mixture to a gentle simmer.
- Reduce heat to low and gradually stir in the sour cream, mixing until the sauce is creamy and well-combined. Be careful not to let the sauce boil to prevent curdling.
- Return the seared beef strips to the skillet, coating them in the creamy sauce. Simmer for 5-7 minutes to allow the flavors to meld and the beef to heat through.
- While the stroganoff is simmering, cook egg noodles according to package instructions in a separate pot.
- Taste the stroganoff and adjust seasoning with additional salt and pepper if needed.
- Serve the stroganoff hot over a bed of cooked egg noodles, garnishing with fresh parsley if desired.
Tips
- Choose the Right Cut: For the best results, use tender cuts of beef like sirloin or tenderloin. This ensures your stroganoff is melt-in-your-mouth delicious.
- Don’t Rush the Searing: When searing the beef, make sure your skillet is hot enough to get a nice brown crust. This step adds depth of flavor to your dish.
- Fresh Ingredients Matter: Use fresh mushrooms and onions for the best flavor. If you can, opt for cremini or shiitake mushrooms for an extra umami kick.
- Control the Heat: When adding the sour cream, be cautious not to let the sauce boil to prevent curdling. Stir gently and keep the heat low for a creamy texture.
- Perfectly Cooked Noodles: Cook your egg noodles just until al dente, as they will continue to cook slightly when mixed with the hot stroganoff.
- Garnish for Flair: A sprinkle of fresh parsley not only adds a pop of color but also enhances the flavor of your dish.
- Make It Ahead: Stroganoff can be made ahead of time and reheated gently. The flavors deepen as it sits, making it even more delicious!
Nutrition Facts
Calories: 359kcal
Carbohydrates: 9g
Protein: 25g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 85mg
