Ingredients
- Sliced beef (such as sirloin or tenderloin) – 1 pound
- Mushrooms (sliced) – 8 ounces
- Onion (chopped) – 1 medium
- Garlic (minced) – 2 cloves
- Beef broth – 2 cups
- Sour cream – 1 cup
- Egg noodles – 8 ounces
- Olive oil or butter – 2 tablespoons
- Salt and pepper – To taste
Instructions
- Prepare all ingredients by slicing the beef, chopping the onion, mincing the garlic, and slicing the mushrooms.
- In a large skillet, heat olive oil or butter over medium-high heat and cook the sliced beef for 3-4 minutes until browned, then set aside.
- Add chopped onion to the skillet and sauté for 2-3 minutes until translucent, then add minced garlic and sliced mushrooms, cooking for another 5-7 minutes.
- Pour in beef broth and bring to a gentle simmer for about 5 minutes, then reduce heat and stir in sour cream, mixing until creamy.
- Return the cooked beef to the skillet, stir to coat in the sauce, and let simmer for an additional 2-3 minutes. Serve over cooked egg noodles.
Notes
- Allow leftovers to cool before storing in an airtight container.
- Beef Stroganoff can be refrigerated for 3-4 days or frozen for 2-3 months.
- Reheat on the stove over low heat, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Beef Stroganoff, comfort food, easy recipe, family dinner