Hearty Classic Beef Stroganoff with Extra Cream

🥘 Ingredients

• 250g beef sirloin, thinly sliced
• 1 cup white button mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup full-fat sour cream
• 1/2 cup heavy cream
• 1 cup beef broth
• 2 tsp Dijon mustard
• 1 tbsp all-purpose flour
• 200g egg noodles
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

👨‍🍳 Instructions

1. 1
   Bring a large pot of salted water to boil and cook the egg noodles according to package instructions. Drain and set aside.
2. 2
   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add sliced beef, season with salt and pepper, and sear for 2-3 minutes until browned. Remove beef and set aside.
3. 3
   Melt the remaining butter in the same skillet. Add onions and cook until translucent, about 2-3 minutes. Add the garlic and cook for another minute.
4. 4
   Add mushrooms and cook, stirring, until softened and slightly browned, about 5 minutes.
5. 5
   Stir in flour and cook for 1 minute. Slowly add beef broth while stirring to avoid lumps.
6. 6
   Reduce the heat to low and stir in sour cream, heavy cream, and Dijon mustard. Simmer gently until the sauce thickens, about 3-4 minutes.
7. 7
   Return the seared beef to the pan along with any juices. Heat through but do not boil.
8. 8
   Toss the cooked noodles with the sauce and beef until well-coated.
9. 9
   Garnish with fresh parsley and serve immediately.

📊 Nutritional Information

• Vitamin A: 9% DV
• Vitamin B12: 29% DV
• Calcium: 13% DV
• Iron: 21% DV
• Potassium: 15% DV
• Phosphorus: 20% DV
• Zinc: 22% DV
• Magnesium: 8% DV
• Fiber: 3g

💡 Cooking Tips

• Slice the beef thinly against the grain for maximum tenderness.
• Be sure not to boil the sauce after adding sour cream and cream to prevent curdling.
• Fresh parsley adds a fresh finish—don’t skip it!
• For more flavor, deglaze the pan with a splash of white wine after cooking the mushrooms.