Beef Stroganoff with Egg Noodles and Buttered Peas
15min
30min
4
625
Chef's Note
For the creamiest stroganoff, make sure to remove the skillet from heat before adding the sour cream to prevent it from curdling. If the sauce seems too thick, thin it with a splash of beef broth. Leftovers reheat beautifully - just add a tablespoon of water or broth when reheating to restore the creamy consistency.
Tags
Ingredients
12 oz egg noodles
1 lb sirloin steak
1 medium yellow onion
8 oz white mushrooms
3 cloves garlic
2 tablespoons olive oil
3 tablespoons butter
2 tablespoons all-purpose flour
1.5 cups beef broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
0.75 cup sour cream
1 teaspoon paprika
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons fresh parsley
2 cups frozen peas
Instructions
- 1
Bring a large pot of salted water to a boil. Slice 1 lb sirloin steak against the grain into thin strips about 1/4-inch thick. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- 2
Peel and dice 1 medium yellow onion into small pieces. Slice 8 oz white mushrooms into 1/4-inch slices. Mince 3 cloves garlic. Chop 2 tablespoons fresh parsley.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear for 2-3 minutes per side until browned. Remove beef to a plate and set aside.
- 4
Add the egg noodles to the boiling water and cook according to package directions, about 8-10 minutes until tender. Drain and set aside.
- 5
In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add the diced onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
- 6
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tablespoons all-purpose flour and 1 teaspoon paprika over the vegetables, stirring constantly for 1 minute to cook the flour.
- 7
Gradually pour in 1.5 cups beef broth while stirring to prevent lumps. Add 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- 8
While the sauce simmers, prepare the peas. In a medium saucepan, add 2 cups frozen peas with 2 tablespoons water. Cover and cook over medium heat for 4-5 minutes until heated through. Drain any excess water, then stir in 2 tablespoons butter and season with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Keep warm.
- 9
Reduce heat to low and return the beef strips and any accumulated juices to the skillet. Stir in 0.75 cup sour cream until well combined. Heat through for 2-3 minutes, but do not boil. Taste and adjust seasoning with remaining 0.25 teaspoon salt if needed.
- 10
Serve the beef stroganoff over the cooked egg noodles with buttered peas on the side. Garnish with chopped fresh parsley.
Nutrition Information (per serving)
625
38g
58g
26g
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