Beef Stroganoff With Cremini and Champignons
A classic and creamy Beef Stroganoff with a twist, featuring succulent beef strips cooked to perfection, paired with tender Cremini and Champignon mushrooms. This dish, hailing from Russian cuisine, is a delightful blend of savory flavors, served over a bed of egg noodles, and ready in under an hour. Serves four.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Cutting board and knife
- Medium-sized pot for boiling noodles
Ingredients
For the Stroganoff:
- 1 pound 450g beef sirloin, thinly sliced into strips
- 8 ounces 225g Cremini mushrooms, sliced
- 8 ounces 225g Champignon mushrooms, sliced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
For the Noodles:
- 8 ounces 225g egg noodles
Instructions
Prepare the Noodles:
- Bring a medium-sized pot of salted water to a boil.
- Cook the egg noodles according to the package instructions until al dente.
- Drain and set aside.
Sear the Beef:
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
Sauté the Aromatics:
- In the same skillet, add the chopped onion and minced garlic.
- Sauté until the onion becomes translucent, about 2 minutes.
Mushroom Magic:
- Add the sliced Cremini and Champignon mushrooms to the skillet.
- Cook until the mushrooms have softened and released their moisture, about 5-7 minutes.
Make the Sauce:
- Sprinkle the flour over the mushroom mixture and stir well.
- Pour in the beef broth, sour cream, Dijon mustard, and paprika.
- Stir until the sauce thickens and is heated through, about 5 minutes.
- Season with salt and pepper to taste.
Combine and Serve:
- Return the seared beef strips to the skillet.
- Cook for an additional 2-3 minutes, allowing the beef to heat through.
- Serve the creamy Beef Stroganoff over the cooked egg noodles.
- Garnish with freshly chopped parsley.
Notes
Tips:
- For an extra touch of luxury, use filet mignon instead of sirloin for an even more tender experience.
- You can substitute plain yogurt for sour cream for a slightly tangy twist.
- Adjust the seasoning to your preference. A pinch of cayenne pepper can add a subtle kick.
- Calories: 500kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 3g
- Sugar: 4g