Beef Stroganoff (aka Stroganov) is a Russian dish containing sautéed pieces of beef simmered and served in an onion, mushroom sour cream sauce over egg noodles.
2 lbs boneless ribeye steak, trimmed
12 oz white or Portabello mushrooms, cutting into bite-sized chunks
1 large sweet onion
2 Tbsp Olive Oil
4 Tbsp butter
3 Tbsp all purpose flour
4 cups Beef Broth (low sodium)
1 tsp Worcestershire Sauce
1 cup sour cream
10 oz wide egg noodles
Salt and ground Pepper to taste
sprigs of parsley or thyme as garnish
Cut ribeye steak into 3/4” cubes
Wash exterior of mushrooms and cut into bite-sized pieces
Peel onion and dice
Place Olive Oil into heavy skillet or Dutch oven and heat over medium high heat. When you begin to see the oil shimmering, add the steak cubes and brown. Once browned, remove from Dutch oven and reserve.
Now add 4 Tbsp butter and Worcestershire Sauce to Dutch oven and sauté sliced mushrooms and onions until you have cooked away most all of the liquid (about 15 minutes)
Once mushrooms have given up their liquid and the onions are translucent … sift 3 Tbsp flour into mushroom/onion mixture and stir to ensure that they have been coated.
Add beef ribeye cubes to the mushroom mixture.
Slowly pour in 4 cups low-sodium beef broth and simmer until sauce becomes thickened
Fill a large pasta pot with salted water and bring to a boil. Add egg noodles and cook until they are just about done
Remove noodles from heat and strain
Reduce Dutch oven to a simmer and add the sour cream to the beef/mushroom/onion broth and stir until sour cream is fully incorporated.
Add salt and freshly ground black pepper to taste
Serve noodles in individual bowls and with a ladle, spoon the mushroom mixture on top
Garnish with fresh parsley or thyme sprigs
Things you'll need for this recipe...