Beef Stroganoff
650kcal
Ingredients
- 1.5 pounds sirloin steak
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley
Equipment
- skillet
- saucepan
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- While the noodles cook, heat a large skillet over medium-high heat. Add the butter and olive oil until the butter melts. Add the sliced sirloin steak and cook for 2-3 minutes per side until browned. Transfer the steak to a plate and set aside.
- In the same skillet, add the chopped onion and sliced mushrooms. Cook for 5-6 minutes until softened and the mushrooms release their moisture. Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the liquid reduces slightly.
- Reduce the heat to low and stir in the sour cream until fully combined and the sauce is creamy. Return the cooked steak to the skillet and heat for 2-3 minutes until warmed through.
- Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped parsley and enjoy immediately.
Nutrition
Calories650kcalCarbohydrates66gProtein34gFat28gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat1gCholesterol90mgSodium600mgPotassium800mgFiber3gSugar5gVitamin A300IUVitamin C5mgCalcium80mgIron4.5mg