Beef and Mushroom Stroganoff

Tender strips of beef and earthy mushrooms in a rich, creamy sauce, served over perfectly cooked egg noodles with a side of crisp green beans.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 7
• Cuisine: American
• Difficulty: Medium
• Cost: $5.94/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• classic
• comfort food
• sauté
• savory

Ingredients

• 1.5 pound beef sirloin (cut into 1/2-inch strips)
• 2 tablespoon olive oil
• 1 yellow onion (large, thinly sliced)
• 12 ounce cremini mushrooms (sliced)
• 3 clove garlic (minced)
• 0.5 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 0.25 cup all-purpose flour
• 2 cup sour cream
• 12 ounce egg noodles
• 1 pound fresh green beans (trimmed)
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Season the beef strips with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add beef in a single layer and cook until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding. Remove beef and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced yellow onion and sliced cremini mushrooms. Cook, stirring occasionally, until softened and browned, about 8-10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook the flour.
4. Gradually whisk in the beef broth, stirring until no lumps remain. Stir in the Worcestershire sauce, dried thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer, stirring until thickened.
5. Reduce heat to low and stir in the sour cream until well combined and heated through. Do not boil once sour cream is added. Return the cooked beef to the skillet and gently stir.
6. While the sauce simmers, cook the egg noodles according to package directions. In a separate pot, steam or boil the trimmed green beans until tender-crisp, about 5-7 minutes. Season the green beans with a pinch of salt and black pepper.
7. Serve the beef and mushroom stroganoff immediately over the hot egg noodles, with green beans on the side. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, deglaze the pan with 1/4 cup of dry red wine after cooking the mushrooms and before adding the flour. This recipe freezes well without the sour cream; add it upon reheating.

Nutrition (per serving)

• Calories: 670
• Protein: 45.1 g
• Carbohydrates: 53.6 g
• Fat: 33.5 g
• Fiber: 6 g
• Sodium: 1280 mg
• Saturated Fat: 18 g
• Sugar: 7 g
• Cholesterol: 165 mg