Eastern European 30 min

Classic Beef Stroganoff

Name: Classic Beef Stroganoff
Total time: 30 min
Yield: 2 servings
Cuisine: Eastern European
Ingredients: 1.5 lbs beef tenderloin or sirloin, thinly sliced; 1 lb cremini mushrooms, sliced; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup beef broth; 1 cup sour cream; 2 tablespoons all-purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons butter; 1 tablespoon olive oil; Salt and black pepper to taste; 12 oz egg noodles and fresh dill for serving

high-proteincomfort-food

Ingredientsfor 2

520

Cal

42g

Protein

42g

Carbs

22g

Fat

11.5 lbs beef tenderloin or sirloin, thinly sliced
21 lb cremini mushrooms, sliced
31 medium onion, diced
43 cloves garlic, minced
51 cup beef broth
61 cup sour cream
72 tablespoons all-purpose flour
81 tablespoon Dijon mustard
91 tablespoon Worcestershire sauce
102 tablespoons butter
111 tablespoon olive oil
12Salt and black pepper to taste
1312 oz egg noodles and fresh dill for serving

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Instructions

1
Toss beef slices with flour, salt, and pepper. Heat butter and oil in a large skillet over high heat. Sear beef in batches (very important — one thin layer at a time) for 1–2 minutes without stirring until browned on one side. Remove and set aside — the beef finishes cooking later.
2
Add more butter if needed and cook onion 4 minutes until golden. Add mushrooms in a single layer, cooking undisturbed 4 minutes until deeply browned. Add garlic and cook 1 minute.
3
Add beef broth, Worcestershire sauce, and Dijon mustard. Simmer 3–4 minutes, scraping up all the fond. Reduce heat to very low.
4
Stir in sour cream — low heat prevents curdling. Return beef to the pan and cook gently 2–3 minutes. The sauce should be creamy, velvety, and deeply savory. Serve immediately over cooked egg noodles with fresh dill.