Updated January 27, 2020
Why is beef stroganoff so absolutely delicious? It’s more than likely the beef and mushrooms. That natural pairing over a bed of lacy noodles in a light cream sauce. The sour cream mixed into the sauce might just be the icing on the cake. We’re not making a cake though, we’re making a truly great comfort food.
Lift the lid off the pan during the simmer and a welcoming billow of steam will escape, filling your kitchen with the aromas of beef, mushrooms, onions and peppers. An assembly of ingredients that were meant to be together.
For this beef stroganoff recipe I use “no yolks” egg noodles. They cook quickly and with minimal stirring they never stick together. The fact that they have no cholesterol, well that’s just an added bonus.
Beef Stroganoff
Ingredients
- 4 oz white mushrooms (fresh) sliced
- 1 large cooking onion sliced
- 1 green pepper sliced
- 3 tbsp vegetable oil
- 1½ lbs round steak (or equivalent) sliced
- 1¼ cups beef broth
- 1 tsp dry mustard
- ½ tsp salt
- pepper to taste
- 2 tbsp flour
- 2 tbsp sour cream
- 8 oz egg noodles 4 cups cooked
Instructions
- In a large frying pan add vegetable oil, over medium heat sear mushrooms until golden and set aside. Add onions and sauté until they begin to soften. Add green peppers and cook until al dente. Set aside.
- Over high heat, brown the meat (approx. ⅓ at a time). If necessary, drain fat.
- Reduce heat to simmer and combine meat, mushrooms and onions and peppers.
- Add 1 cup beef broth, mustard, salt and pepper. Cover and simmer for approximately 45 minutes, or until meat is tender.
- Whisk 2 tbsp flour with ¼ cup of remaining beef broth until smooth with no lumps. Stir into meat mixture and cook until sauce thickens. Reduce heat to low. Prior to serving, add sour cream and stir.
- Serve over hot egg noodles.
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