Beef Stroganoff
Instructions
- 1
Slice beef into thin strips against the grain, about 1/4 inch thick and 2 inches long. Season with salt and pepper.
- 2
Cook egg noodles according to package directions until al dente. Drain and set aside.
- 3
Heat 2 tablespoons butter in a large skillet over medium-high heat. Working in batches, sear beef strips for 1-2 minutes per side until browned but still pink inside. Transfer to a plate.
- 4
In the same skillet, add remaining butter. Sauté sliced onions until softened, about 3 minutes.
- 5
Add sliced mushrooms and cook until golden brown, about 5 minutes. Add minced garlic and cook for 30 seconds.
- 6
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
- 7
Gradually whisk in beef broth, scraping up any browned bits. Add Worcestershire sauce, mustard, and paprika.
- 8
Bring to a simmer and cook until sauce thickens slightly, about 3-4 minutes.
- 9
Remove from heat and let cool for 2 minutes. Stir in sour cream until smooth.
- 10
Return beef and any accumulated juices to the pan. Warm through on low heat without boiling.
- 11
Taste and adjust seasoning with salt and pepper. Serve immediately over egg noodles, garnished with fresh parsley.
Chef's Note
"This comforting classic transforms simple ingredients into an elegant weeknight dinner that never fails to impress. Don't be intimidated by the steps—the rich, creamy sauce comes together quickly, and serving it over buttery egg noodles makes every bite pure comfort food magic."
