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Beef Stroganoff is a timeless dish that has warmed the hearts and bellies of families for generations. Originating from Russia in the 19th century, this creamy and savory beef dish has evolved over time, with countless variations emerging around the world. However, at its core, Beef Stroganoff remains a comforting blend of tender beef, mushrooms, and a rich sauce, typically served over egg noodles or rice. This recipe, Savory Beef Stroganoff Delight, offers a flavorful rendition that is sure to become a favorite in your household.

Classic Beef Stroganoff

Discover the warmth of Savory Beef Stroganoff Delight, a comforting dish that brings together tender beef, earthy mushrooms, and a creamy sauce. Originating from Russia, this classic has evolved into numerous variations, perfect for any occasion, whether a cozy family dinner or a festive gathering. Using high-quality ingredients ensures a rich flavor profile, making it a staple in many kitchens. Dive into this delicious recipe and impress your loved ones with a satisfying meal they’ll cherish!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced against the grain

2 tablespoons olive oil, divided

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) fresh mushrooms, sliced (preferably cremini or button)

1 tablespoon all-purpose flour

1 cup beef broth, low-sodium preferred

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream

Salt and freshly cracked pepper, to taste

Fresh parsley, chopped (for garnish)

12 oz (340g) egg noodles

Optional: 1 teaspoon smoked paprika for added depth

Instructions
 

Prepare the Noodles: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the egg noodles and cook according to package directions until al dente. Once cooked, drain the noodles and set aside, reserving a splash of the pasta water in case you need to loosen the sauce later.

    Cook the Beef: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Season the thinly sliced beef with a touch of salt and pepper, then add it to the skillet in batches if necessary to avoid overcrowding. Sear the beef for about 2-3 minutes, just until browned on the outside but still pink inside. Remove the beef from the skillet and set it aside on a plate, leaving any juices in the pan.

      Sauté the Vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Toss in the chopped onion and sauté until it becomes soft and translucent, roughly 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and any released moisture has evaporated, about another 4-5 minutes.

        Create the Sauce: Sprinkle the flour over the mushroom and onion mixture, stirring well to incorporate. Cook for about a minute to allow the flour to absorb the flavors. Slowly pour in the beef broth while stirring constantly to prevent lumps. Then, add the Worcestershire sauce and Dijon mustard, and if desired, sprinkle in the smoked paprika. Increase the heat slightly to bring the mixture to a gentle simmer, allowing it to thicken for approximately 5 minutes.

          Combine and Finish: Once the sauce has thickened, reduce the heat to low. Return the seared beef along with any juices back to the skillet. Stir in the sour cream, mixing until fully incorporated and creamy. Allow it to warm through for an additional 3-5 minutes, taking care not to boil the mixture to avoid curdling the sour cream. Taste and adjust seasoning, adding more salt and pepper if needed.

            Serve: On each plate, create a nest with a generous portion of the egg noodles. Spoon the creamy beef stroganoff generously over the noodles, making sure to include plenty of the flavorful sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Enjoy your hearty meal, perfect for any occasion!

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