Ingredients:

For the Beef Stroganoff:

• Boneless Ribeye – 700g / 1.5 lb, thinly sliced
  Provides tender and flavorful beef for the dish.
• Olive Oil – 2 tbsp
  For searing the beef and sautéing the vegetables.
• Onion – 1 medium, finely chopped
  Adds sweetness and depth to the sauce.
• Garlic – 1 clove, minced
  Enhances the flavor with a robust, aromatic touch.
• Mushrooms – 8 oz / 230g, sliced
  Adds earthy flavor and texture to the dish.
• Worcestershire Sauce – 1 tbsp
  Provides a savory umami boost.
• Butter – 2 tbsp
  Adds richness to the sauce.
• Flour – 1 tbsp
  Thickens the sauce for a smooth consistency.
• Beef Broth – 2 cups / 480 ml
  Forms the base of the sauce.
• Dijon Mustard – 1 tbsp
  Adds a tangy and slightly spicy flavor.
• Sour Cream – 1 cup / 200 ml
  Brings creaminess and a signature tang to the Stroganoff.

Seasonings:

• Salt – to taste
  Enhances the flavors.
• Black Pepper – to taste
  Adds a mild kick and balances the dish.

For Serving:

• Egg Noodles – cooked according to package instructions

Steps to Make:

Step 1: Prepare the Beef

1. Slice the ribeye into thin strips against the grain to ensure tenderness. Season with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Sear the beef strips in batches for 1-2 minutes on each side until browned but not fully cooked. Remove from the skillet and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, add the remaining tablespoon of olive oil.
2. Sauté the chopped onion until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and begin to brown.

Step 3: Create the Sauce

1. Add the Worcestershire sauce and butter to the skillet, stirring until the butter melts.
2. Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
3. Gradually pour in the beef broth, whisking continuously to create a smooth sauce.
4. Stir in the Dijon mustard and bring the sauce to a simmer. Cook for 5 minutes until it thickens slightly.

Step 4: Add the Beef and Sour Cream

1. Return the seared beef to the skillet, along with any juices from the resting plate.
2. Stir in the sour cream and mix well. Cook for another 3-4 minutes until the beef is tender and the sauce is creamy.
3. Taste and adjust seasoning with additional salt and black pepper if needed.

Step 5: Serve

1. Serve the beef stroganoff hot over cooked egg noodles.
2. Garnish with freshly chopped parsley for a touch of freshness, if desired.

Nutrition Facts (Per Serving):

• Calories: ~450 kcal
• Protein: 28 g
• Carbohydrates: 30 g
• Fat: 22 g
• Fiber: 2 g
• Sodium: 450 mg

FAQs:

1. Can I use a different cut of beef?

Yes, tender cuts like sirloin, tenderloin, or flank steak are good alternatives. Just be mindful of cooking times to avoid toughness.

2. Can I make Stroganoff dairy-free?

Yes! Replace butter with olive oil and sour cream with a plant-based yogurt or cashew cream.

3. Can I add vegetables to this recipe?

Absolutely! Bell peppers, spinach, or green beans are great additions to enhance the dish’s nutritional value.

Tips for Perfect Beef Stroganoff:

1. Sear the Beef: Searing the beef at high heat locks in juices and enhances flavor. Avoid overcrowding the pan for the best results.
2. Use Fresh Ingredients: Fresh mushrooms, high-quality sour cream, and a good Dijon mustard elevate the dish.
3. Don’t Overcook the Beef: Add the beef back into the sauce just before serving to prevent it from becoming tough.
4. Adjust the Sauce: If the sauce becomes too thick, add a splash of beef broth to thin it out to your desired consistency.

Storage Tips:

1. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creaminess.
2. Freezing: Beef Stroganoff can be frozen, but the texture of the sour cream may change slightly. To freeze, cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
3. Make-Ahead: Cook the beef and sauce separately. Combine and heat together just before serving for the freshest taste.

Conclusion:

This Classic Beef Stroganoff with Egg Noodles is a rich and satisfying dish that’s perfect for any occasion. The creamy sauce, tender beef, and hearty noodles make it a comforting meal that’s easy to prepare and loved by everyone. With simple ingredients and foolproof steps, you can bring a touch of elegance to your table. Try this recipe today and enjoy the timeless flavors of homemade Stroganoff!