Classic Beef Stroganoff
In the dead of winter, everyone needs some good ol' comfort food. And this classic beef stroganoff is it! This could be served over mashed potatoes or another starch, but the silky egg noodles are just perfect when the creamy sauce coats them! Thinly sliced tender beef and hearty mushrooms are the star of this dish, swimming in a lovely bath of rich beef stock sauce made creamy with the addition of tangy sour cream. You could even make this vegetarian by using all mushroom and skipping the meat completely! But if you try this method, be sure to use a variety of mushrooms like crimini, shiitake, white button, and even portobello. It will make the dish much more interesting and you won't even miss the meat!
- 4 servings
- Prep time: 15 Minutes|Cook time: 45 Minutes|Total time: 1 Hours
- In a large skillet, melt 2 T butter with 2 T olive oil. Sauté onions and mushrooms about 5 min. Season with S&P.
- In a large pot, getting water boiling for your pasta.
- Add in garlic and thyme sprigs. Sauté 2-3 minutes. Add wine.
- Reduce wine down until almost completely evaporated. Then spoon mushroom mixture out of the pan and set aside.
- Be sure meat is patted dry. Sprinkle with 2 T flour, S&P. Sear in 2 batches, each batch with 1 T oil. Sear beef on both sides. It does not need to be fully cooked.
- When second batch is seared, return all meat and mushroom mixture back to pan, and add in beef broth and Worchestershire sauce.
- Bring to a boil, then simmer gently about 15 minutes. Now is a good time to drop in your pasta for cooking.
- Just before pasta is ready, push meat and mushrooms to one side of pan, and add sour cream and dijon to sauce and whisk in to combine.
- Mix everything together and check for seasoning, add more S&P if necessary.
- Serve over egg noodles with chopped parsley if desired.
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