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Achieving the ideal texture and flavor in your Beef Stroganoff starts with the proper sautéing of the beef. Searing the beef is crucial; it locks in moisture and enhances the flavor through the Maillard reaction, which occurs when proteins are browned. To achieve the perfect sear, heat your skillet over medium-high heat and add a tablespoon of oil. Once the oil is shimmering, carefully add the sliced beef, ensuring not to overcrowd the pan. This allows for a better sear.

Classic Beef Stroganoff with Egg Noodles

Discover the delicious world of Savory Beef Stroganoff, a classic comfort dish featuring tender beef, earthy mushrooms, and a creamy sauce that brings warmth to every meal. Originating from 19th century Russia, this dish has evolved globally, allowing for unique adaptations. Whether you’re an experienced cook or just starting out, our guide will walk you through the rich history, key ingredients, and detailed instructions to create a mouthwatering Beef Stroganoff your family will love. Enjoy this satisfying meal for cozy dinners or special occasions.
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Ingredients
  

1 lb (450g) beef sirloin or tenderloin, thinly sliced

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 tablespoon all-purpose flour

1 cup (240ml) beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup (240ml) sour cream

Salt and pepper to taste

12 oz (340g) egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté the Beef: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the sliced beef and season with a pinch of salt and pepper. Sear for about 2-3 minutes, or until just browned but not fully cooked. Remove the beef from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.

        Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir to combine, cooking for an additional minute. Gradually add the beef broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.

          Add Flavors: Stir in the Worcestershire sauce and Dijon mustard. Allow the sauce to simmer for about 3-4 minutes until it thickens slightly.

            Combine Beef and Sour Cream: Lower the heat to medium-low and return the seared beef along with any juices back to the skillet. Stir in the sour cream until well blended. Cook for another 2-3 minutes until heated through. Adjust seasoning with salt and pepper to taste.

              Serve: Serve the beef stroganoff over the cooked egg noodles, and garnish with freshly chopped parsley for a touch of color and freshness.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings