| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 12 ounces button mushrooms, quartered
- 1 medium yellow onion, thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth, homemade or low-sodium canned
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon chopped flat-leaf parsley leaves
- Kosher salt
- One 12-ounce package wide egg noodles
- 2 tablespoons unsalted butter
- Freshly ground black pepper
Instructions
- For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
- Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
- Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
- Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
- Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 936 |
| Total Fat | 53 g |
| Saturated Fat | 24 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 229 mg |
| Sodium | 1157 mg |
Reviews
My husband is a gravy guy but he came home from work crabby as I was trying to thicken up the sauce and I got distracted so as it’s bubbling I added little more flour then panicked but as I whisked in the added flour the sauce got thicker and the dinner was delicious! My husband was no longer crabby lol
Could have used 1/3 cup+ of Sour Cream. Omit tomato paste.
I’d use ribeye next time.
Overall a quick and decent recipe.
I’d use ribeye next time.
Overall a quick and decent recipe.
Absolutely delicious. I use a flat iron steak and omitted the lemon juice. I was hesitant to use the tomato paste, but it turned out good. Would definitely make again.
I expected more of a white sauce for stroganoff, not a red sauce. Not what I wanted.
My hubby absolutely loved this dish….However, I thought the mustard overpowered it a bit. It was good, perfectly creamy and saucy as I expected. Next time I may back off the mustard a bit, and add a splash of Worcestershire sauce.
I ADDED MORE SOUR CREAM
Was delicious so yummy I love good stroganoff
First live class and we enjoyed it a lot. Chef was a lot of fun, and would do it again. The dish turned out great and took the advertised time more or less.
I made this for our anniversary dinner and my husband and I LOVED it! The sauce was a little thick so I added a bit of water at the end. The lemon really helped to cut some of the richness as well. Very good and I highly recommend this recipe!
Oh my gosh this was SO good. The lemon juice added such a nice and bright taste to the dish. Highly recommend for a cold night!