Tender steak, flavorful mushrooms, and tangy cream sauce come together over buttered egg noodles in my Beef Stroganoff dinner sensation!
Servings 4 servings
- 1 1/2 pounds sirloin steak thinly sliced into strips across the grain
- 2 tablespoons olive oil
- 1 medium onion diced
- 8 ounces mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 (14.25-ounce) can beef broth
- 3 tablespoons tomato paste
- 3 tablespoons dry sherry
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 8 ounces sour cream
- 2 tablespoons parsley chopped
- 1 pound uncooked egg noodles, cooked per package directions, then tossed with butter
In a large saute pan, heat the oil then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
Add the onion to the pan and cook until they just begin to soften about 4-5 minutes. Add the mushrooms and cook until they're soft about 5-7 minutes. Sprinkle flour evenly over veggies. Mix until veggies are evenly coated.
Add HALF the can of beef broth and the tomato paste and cook, stirring constantly until mixture thickens, about 2-3 minutes.
Add beef and any accumulated juices back to the pan, then add sherry, salt, pepper, tarragon, and thyme. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add sour cream and stir until sour cream is completely incorporated and sauce is smooth. Sprinkle with parsley and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.
Serving: 1serving | Calories: 902kcal | Carbohydrates: 93g | Protein: 59g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 228mg | Sodium: 1515mg | Potassium: 1346mg | Fiber: 6g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 172mg | Iron: 6mg