Description
Creamy Beef Stroganoff with Mushrooms
Ingredients
1 lb beef sirloin or stew meat (thinly sliced)
2 tbsp olive oil or butter
1 onion (diced)
2 cups cremini or button mushrooms (sliced)
2 garlic cloves (minced)
1 cup beef broth
1 cup heavy cream (or sour cream for tang)
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp Dijon mustard
1 tsp smoked paprika
Salt & pepper to taste
1 lb pasta (fusilli, egg noodles, or your choice)
Fresh thyme or parsley for garnish
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear in batches for 1-2 minutes per side until browned. Remove and set aside.
Cook the Veggies: In the same skillet, add another tbsp of olive oil. Sauté onion and mushrooms until softened, about 5 minutes. Add garlic and cook for another minute.
Make the Sauce: Sprinkle flour over the mushroom mixture and stir to coat. Slowly pour in the beef broth, whisking to prevent lumps. Stir in heavy cream, Dijon mustard, and paprika. Simmer for 5 minutes until thickened.
Combine & Serve: Return the beef to the skillet and simmer for 2-3 minutes until heated through. Serve over cooked pasta and garnish with fresh thyme or parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 520 kcal per serving
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