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- 1 lb beef sirloin, thinly sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth - 1 cup sour cream - 2 tablespoons all-purpose flour - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh parsley, chopped - 12 oz egg noodles (or pasta of choice) In classic beef stroganoff, the beef sirloin is key. It gives your dish that rich flavor. The onion and garlic add depth, while mushrooms bring an earthy note. You will use beef broth for a savory base. For creaminess, sour cream is a must. Flour helps thicken the sauce so it clings well to the noodles. Olive oil adds a nice texture when you sauté the beef and veggies. A hint of Dijon mustard brightens the flavor. Don't forget salt and pepper to taste! Lastly, fresh parsley makes a lovely garnish. It adds color and freshness. Egg noodles are the perfect partner for this dish, soaking up all the delicious sauce. For the full recipe, check out the complete cooking guide. - Boil water and add salt. - Cook egg noodles until al dente. - Drain and set aside. Cooking the noodles is simple. You want them to be firm but not hard. Follow the package instructions for timing. Al dente noodles hold up well in the sauce. - Heat olive oil in a skillet. - Season and brown the beef sirloin. - Set aside cooked beef. In a large skillet, heat the olive oil. Add the beef sirloin and season with salt and pepper. Cook until the beef is brown, about 3 to 4 minutes. This gives it great flavor. Once done, take it out and set it aside. - Sauté onions and garlic until translucent. - Add sliced mushrooms and cook until browned. - Sprinkle flour and mix well. In the same skillet, add more olive oil if needed. Toss in the chopped onion and minced garlic. Cook them until the onion turns clear. Then, add the sliced mushrooms. They should cook until browned and soft. Sprinkle flour over them and mix well to thicken the sauce. - Gradually add beef broth and thicken sauce. - Stir in sour cream and Dijon mustard. - Return beef to skillet and heat through. Now, slowly pour in the beef broth. Stir as you add it to avoid lumps. Let it thicken up, which takes about 3 to 4 minutes. Lower the heat and mix in the sour cream and Dijon mustard. Add the beef back to the skillet. Heat everything through for 2 to 3 minutes. - Plate the noodles. - Spoon beef stroganoff on top. - Garnish with fresh parsley. To serve, place a generous portion of noodles on a plate. Spoon the beef stroganoff right on top. A sprinkle of fresh parsley adds a nice touch and color. This dish brings warmth and comfort to your table. For the full recipe, check out the details provided earlier. - Use tender cuts like sirloin or tenderloin. These cuts cook quickly and stay juicy. - Consider marinating for enhanced flavor. A simple mix of soy sauce and garlic works well. - Don't bring to a boil after adding sour cream. This keeps the sauce smooth and creamy. - Adjust seasoning to suit your taste. A pinch of salt or dash of pepper can make a big difference. - Sautéing beef gives it a nice brown crust. This adds great flavor to your dish. - Avoid overcrowding the skillet. Cook in batches so the beef sears nicely. You can always combine them later. For the complete recipe, check out the Full Recipe section. {{image_2}} You can easily swap the beef in beef stroganoff. Chicken or pork works great too. Cook the chicken or pork in the same way you cook the beef. It gives a nice twist to the dish. For a vegetarian option, use mushrooms and tofu. They soak up the sauce well. You can use a mix of both for a tasty blend. Want to boost the flavor of your sauce? Try adding a splash of red wine. It adds depth and richness. Worcestershire sauce is another great choice. It gives a savory kick. You can also play with different herbs. Fresh thyme or parsley brightens the dish. Just add a little at a time and taste as you go. If you need gluten-free options, look for gluten-free pasta. It cooks just like regular noodles. You can also serve the stroganoff over rice or mashed potatoes. These options work well and add a comforting touch. Each choice offers a unique way to enjoy this classic dish. For the full recipe, check out the ingredients and steps provided above. Store your leftover beef stroganoff in an airtight container. Make sure it cools to room temperature first. This helps keep it fresh. The recommended storage time is up to three days in the fridge. After that, the quality may drop. To freeze beef stroganoff, first let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags for easy storage. Make sure to remove as much air as possible. When you want to enjoy it later, it’s best to eat it within three months. Reheat beef stroganoff on the stove for the best taste. Use low heat and stir often. You can add a splash of beef broth to keep it moist. If using a microwave, heat in short bursts and stir in between. This prevents hot spots. For noodles, add a bit of water to avoid them getting dry. Enjoy your meal with all its comforting flavors! Classic beef stroganoff is a rich and creamy dish. It features tender beef, mushrooms, and a savory sauce. The dish originated in Russia and has won hearts worldwide. You cook it over egg noodles or pasta for a filling meal. The flavors blend well, making every bite comforting. To make beef stroganoff gluten-free, substitute the flour with cornstarch. Mix equal parts cornstarch and cold water to create a slurry. For noodles, try gluten-free pasta or rice noodles. Both options work well without losing flavor. Yes, you can make stroganoff in advance. Cook the beef and sauce, then cool it before storing. You can keep it in the fridge for up to three days. When reheating, do it slowly on low heat. This keeps the meat tender and the sauce creamy. Beef stroganoff pairs well with several side dishes. Consider serving it with: - Steamed green beans - Roasted broccoli - A fresh garden salad - Crusty bread for dipping These sides balance the rich flavors of the stroganoff. Beef stroganoff lasts about three to four days in the fridge. Store it in an airtight container for best results. Always check for any off smells before eating. If you want to keep it longer, consider freezing it. Beef stroganoff is a tasty dish made from simple ingredients. We shared how to prepare it step by step, from cooking noodles to making a rich sauce. Remember to use tender beef and adjust the seasonings to your taste. You can even try different proteins or pasta for fun. Enjoy your warm meal, and don't forget to share it with loved ones. This recipe is ready for your kitchen, so dig in!

Classic Beef Stroganoff

Indulge in the rich flavors of Comforting Beef Stroganoff, a classic dish that's perfect for dinner! This savory recipe combines tender beef sirloin, fresh mushrooms, and a creamy sauce served over egg noodles. With quick prep and cooking times, you can have this comforting meal on the table in just 30 minutes. Click through to discover the full recipe and bring warmth to your kitchen tonight!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 cup beef broth

1 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

12 oz (340g) egg noodles (or pasta of choice)

Instructions
 

Cook the noodles: In a 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, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef sirloin, season with salt and pepper, and cook until browned (about 3-4 minutes). Remove the beef from the skillet and set aside.

      Sauté vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent (about 2-3 minutes). Then, add the sliced mushrooms and cook until they are softened and browned (another 4-5 minutes).

        Make the sauce: Sprinkle the flour over the mushroom mixture and stir to combine. Gradually add the beef broth, stirring constantly until the mixture thickens (about 3-4 minutes).

          Combine ingredients: Lower the heat and stir in the sour cream and Dijon mustard until well combined. Return the cooked beef to the skillet, mixing gently to coat the meat in the sauce. Heat through for another 2-3 minutes without bringing it to a boil. Adjust seasoning with salt and pepper as needed.

            Serve: To serve, place a portion of noodles on a plate and spoon over the beef stroganoff. Garnish with chopped fresh parsley for a pop of color.

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