Easy Classic Beef Stroganoff Recipe
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Official cooking video · Natasha's Kitchen · YOUTUBE30-Minute Creamy Beef Stroganoff with Egg Noodles
A four-serving meal of seared beef strips and mushrooms in a creamy sour-cream sauce, served over egg noodles.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Boil egg noodles according to the package, drain and keep warm.
- 02
Heat olive oil in a wide pan over medium-high. Sear beef in two batches, about 1 minute per side, and transfer browned slices to a clean plate.
- 03
Add butter, onion and mushrooms to the same pan and sauté 6–8 minutes until the moisture evaporates.
- 04
Cook garlic for 1 minute, add flour, and stir-cook 1 minute more.
- 05
Pour in beef broth, scrape up browned bits, add heavy cream and simmer 1–2 minutes until slightly thick.
- 06
Temper sour cream with a few spoonfuls of warm sauce before stirring it into the pan.
- 07
Add Worcestershire sauce, mustard, salt and pepper, return beef with its juices, and simmer until thoroughly heated.
- 08
Divide the noodles among four plates, spoon over the stroganoff and garnish with optional green onion.
Before you cook
Butter, cream and sour cream contain milk; flour and egg noodles contain wheat, egg noodles contain egg, and Worcestershire may contain fish. Check labels. Keep raw beef separate from cooked noodles and cook the beef thoroughly. Refrigerate leftovers within two hours, use within 3–4 days and reheat to 74°C.
Allergens: milk, wheat, egg, fish (depending on Worcestershire sauce), soy (check packaged broth and sauces)
Image & source credits
These illustrations stand in for food photos.
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