Beef Stroganoff
Nutrition Facts
564
Calories
33.5g
Protein
49.5g
Carbs
28.2g
Fat
Nutrition data sourced from USDA FoodData Central
Let's Cook
- Prepare the ingredients5 min
Start by gathering all your ingredients: beef sirloin, mushrooms, onion, garlic, beef broth, sour cream, and olive oil. Thinly slice the beef sirloin against the grain into bite-sized strips to ensure tenderness. Dice the onion and slice the mushrooms to promote even cooking. Mince the garlic finely to release its full flavor. Once everything is prepped, set aside and organize your workspace. A clean, organized kitchen helps reduce stress while you cook! When cooking the beef, ensure it reaches an internal temperature of 145°F (63°C) and let it rest for 3 minutes before serving.
A sharp knife makes prep faster and safer.
- Cook the egg noodles10 min
Bring a large pot of salted water to a boil over high heat. Once boiling, add the egg noodles and cook according to the package instructions until al dente, which typically takes about 7 to 10 minutes. Stir occasionally to prevent sticking. After cooking, drain the noodles in a colander, making sure to reserve some of the pasta water for later, as it can help adjust the sauce's consistency. Cooking the noodles first allows them to absorb the stroganoff's flavors when served, enhancing the overall dish.
Cooking the noodles al dente ensures they hold up well in the sauce.
- Sauté the onion and garlic5 min
In a large (12-inch) skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onion turns translucent and fragrant. This step builds a flavorful base for your stroganoff. Be careful not to let the garlic brown too much, as it can become bitter. Adjust the heat if necessary to maintain a gentle sizzle, ensuring the onions cook evenly.
- Cook the mushrooms5 min
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally. The mushrooms will release their moisture and become tender. This step adds depth to the stroganoff, as the mushrooms soak up the flavors from the onion and garlic. Ensure they are cooked until soft and reduced in size. To enhance their flavor, season with a pinch of salt, which will help draw out their natural umami.
Adding salt helps the mushrooms release their moisture more effectively.
- Brown the beef10 min
Next, increase the heat to medium-high and add the sliced beef sirloin to the skillet. Cook for about 4 to 5 minutes, stirring occasionally, until the beef is browned on all sides and reaches an internal temperature of 145°F (63°C). This step is crucial, as browning the beef develops a rich flavor. Be careful not to overcrowd the pan; if it feels cramped, work in batches to ensure even cooking. Once the beef is browned, pour in the beef broth and bring the mixture to a simmer. Stir in the sour cream and cook for an additional 5 minutes to combine all the flavors.
- Plate the stroganoff5 min
To serve, place a generous portion of the cooked egg noodles on each plate. Spoon the creamy beef mixture over the noodles, ensuring everyone gets a good amount of sauce. The warmth of the noodles will soak up the delicious stroganoff sauce, creating a comforting and satisfying meal. Make sure the beef has reached an internal temperature of 145°F (63°C) and let it rest for 3 minutes before serving. Garnish with fresh herbs if you have them, and enjoy your homemade beef stroganoff with family or friends!
