Description
A hearty and comforting Rustic Beef Stroganoff featuring tender strips of beef sirloin sautéed with mushrooms, onions, and garlic, simmered in a creamy, flavorful sauce with a touch of Dijon mustard and paprika. Served over classic egg noodles and garnished with fresh parsley, this dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef Stroganoff
- 1 lb (450g) beef sirloin or stew meat, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 cup (120ml) heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Egg Noodles
- 12 oz (340g) egg noodles
Garnish
- Fresh parsley, chopped
Instructions
- Cook Noodles: Cook egg noodles according to package instructions, then drain and set aside to use as the base for the stroganoff.
- Brown Beef: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add beef strips and cook until browned on all sides, about 5 to 7 minutes. Remove beef from the pan and set aside.
- Sauté Onions and Garlic: In the same skillet, add sliced onion and minced garlic. Sauté until the onions soften and become translucent, about 3 to 4 minutes.
- Cook Mushrooms: Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown, approximately 5 minutes.
- Add Flour: Stir in the all-purpose flour and cook for 1 to 2 minutes, allowing it to absorb the pan juices and slightly toast.
- Create Sauce: Gradually add beef broth while stirring to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
- Finish Sauce & Combine: Lower the heat and stir in heavy cream. Season with salt and black pepper to taste. Return the cooked beef to the skillet and stir well to combine it fully with the creamy sauce.
- Serve: Spoon the beef stroganoff over the prepared egg noodles. Garnish with freshly chopped parsley and serve immediately for a delicious, rustic meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or sour cream, but note the sauce will be less rich.
- Be sure to slice the beef thinly against the grain for the most tender results.
- Using fresh mushrooms is best, but cremini or button mushrooms work equally well.
- If preferred, substitute egg noodles with wide rice noodles or mashed potatoes for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
