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Beef Stroganoff stands as one of the quintessential comfort food dishes that warm both the heart and the stomach. Originating from Russian cuisine, this dish has garnered worldwide acclaim for its rich and creamy sauce, tender beef, and delightful blend of flavors. The very essence of Beef Stroganoff lies in its creamy sauce, which elevates the dish and brings a luxurious texture that envelops the beef and noodles. In our busy lives, finding a meal that is both satisfying and quick to prepare can feel like a daunting task. Enter Creamy Dreamy Beef Stroganoff—a family favorite that is perfect for weeknight dinners. This recipe promises not only delicious flavors but also a simple cooking process that allows you to whip up a delightful meal in no time.

Beef Stroganoff

Indulge in the comforting flavors of Creamy Dreamy Beef Stroganoff, a classic dish that combines tender beef and rich, creamy sauce served over egg noodles. Originating from Russia, this delicious recipe has been adapted around the world, showcasing its versatility. With easy preparation steps and quality ingredients like beef sirloin, cremini mushrooms, and sour cream, you can create a satisfying family meal in no time. Enjoy the warmth and satisfaction of this beloved comfort food.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) cremini mushrooms, sliced

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

1 cup beef broth

1 cup sour cream (full-fat for creaminess)

2 tbsp all-purpose flour

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

8 oz (225g) egg noodles or pasta of choice

Zest of 1 lemon (optional, for brightness)

Instructions
 

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

    Sauté the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the sliced beef with salt and black pepper. Brown the beef in batches for about 2-3 minutes per side, until it's nicely seared but not fully cooked. Remove the beef from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds. Then, add in the sliced mushrooms and sauté for about 5-7 minutes until they are tender and have released their juices.

        Make the Sauce: Sprinkle the flour over the mushrooms and onions, stirring to combine. Cook for another minute to remove the raw flour taste. Gradually whisk in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce starts to thicken.

          Combine and Finish: Lower the heat and stir in the sour cream until well combined. Add the cooked beef back into the skillet along with any juices that have collected. Let it simmer on low heat for about 3-4 minutes, until the beef is cooked through and everything is heated nicely. If desired, stir in lemon zest to brighten the flavor.

            Serve: Taste and adjust seasoning with salt and pepper as necessary. Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.

              Prep Time, Total Time, Servings:

                15 mins | 30 mins | 4 servings