| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces egg noodles
- 4 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1 1/2 pounds sirloin, cut into 1-inch pieces
- 1/2 teaspoon paprika
- 8 ounces mushrooms, thinly sliced
- 3/4 cup frozen pearl onions
- 1/2 teaspoon fresh thyme
- 2 cups low-sodium beef stock, hot
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 cup sour cream
Instructions
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
- Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 668 |
| Total Fat | 38 g |
| Saturated Fat | 19 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 194 mg |
| Sodium | 827 mg |
Reviews
This was just not good. Too sour and did not taste of Stroganoff at all. The suggested cut of meat also came out a bit hard and chewy in the end.
I made this the other day but had to adjust the recipe once I tasted it, just not enough flavor. While the basic recipe is solid, the amounts of sour cream and Dijon were way off. I added a full cup and also added one whole tablespoon of Dijon and that worked perfectly.
Made it tonight and mt hubby and I both had second helpings!
I think that the proportions were all wrong. I would probably use 1 pound of beef and 16 ounces of mushrooms. Additionally, I think there was much too much liquid in the final product. Probably would reduce the amount of cream and broth by 50%.
I’ve made this twice. It’s absolutely delicious. I added a little cornstarch, I like the sauce to be a little thicker.
Easy weeknight dinner with lots of flavor! I actually skipped the shortcuts and diced my onions but followed the recipe to the letter. It turned out perfectly! Thanks Ree! You never let me down.
Gvfc.
I’m glad I read the reviews first. I used 1 cup of broth and made a cornstarch slurry just to thicken a little. I don’t like Dijon mustard so I omitted that and added Worcestershire sauce like the other person suggested. Came out good I would make it again.
As I was preparing this recipe, I forgot to read the reviews again; therefore, my stroganoff has way too much liquid! What a waste of ingredients.
Pretty disappointing. Way too much liquid, even after reducing. I would only use 1 cup or less of beef broth. The pearl onions aren’t very good in this recipe. I would either use diced yellow onion or no onions at all. The dish just wasn’t flavor able compared to how I usually make stroganoff. I would add minced garlic and more salt. I would use a cheaper cut of beef for this too. Sirloin is expensive and a thinner cheaper cut of beef would have cooked up the same. The steps of the recipe are definitely right but the ingredients and measurements just aren’t perfect.