Beef Stroganoff

Beef Stroganoff

A creamy European classic of seared beef strips and mushrooms bound in a sour cream sauce, served over tender egg noodles. Comforting at 680 calories with 38g of protein.

Ingredients

• 1 cup lean beef sirloin, cut into thin strips
• 1 cup cooked egg noodles
• 1 cup mushrooms, sliced
• 1/2 cup onion, thinly sliced
• 1/4 cup sour cream
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Cook egg noodles according to package directions; drain and keep warm.
2. Toss the beef strips with flour, salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat and sear the beef 2-3 minutes until browned; remove and set aside.
4. Melt butter in the same skillet and saute onion and mushrooms 6-8 minutes until golden and liquid evaporates.
5. Add garlic and tomato paste; cook 1 minute.
6. Pour in beef broth and Dijon mustard, scraping up any browned bits, and simmer 3 minutes until slightly thickened.
7. Remove from heat and stir in sour cream until smooth.
8. Return the beef to the skillet to warm through, then serve over the egg noodles, garnished with parsley.

Nutrition Facts

Tips

• Stir sour cream in off the heat so the sauce stays silky and never curdles.
• Slice the beef across the grain for the most tender bites.