Name: Beef stroganoff
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry and cut into 1/2-inch strips; 1.5 oz egg noodles; 3 oz cremini mushrooms, sliced; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 1 tsp all-purpose flour; 1 tsp canola oil; 3/4 tsp salted butter; 1/2 cup beef broth; 1 1/2 tbsp light sour cream; 3/4 tsp Dijon mustard; 1/2 tsp Worcestershire sauce; 3/4 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped; 4 1/4 cups water

Instructions

Prep 20 min · Cook 10 min

Bring the water and one third of the salt to a boil in a large pot. Season the beef strips with another third of the salt and half the pepper. Heat half the oil in a 12-inch skillet over medium-high heat.
Add the beef to the skillet in a single layer. Cook for 1 minute without moving to brown, flip, and cook for 1 minute more until seared but still slightly pink. Transfer beef to a plate. Done when slightly pink in the center, 145°F.
Add the remaining oil to the skillet over medium heat. Sauté the mushrooms and onion for 8 minutes, until the liquid has evaporated and the mushrooms are golden. Add the garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir for 30 seconds. Whisk in the beef broth, mustard, and Worcestershire sauce. Simmer for 5 minutes, scraping up any browned bits, until the sauce thickens and coats a spoon. Meanwhile, add the egg noodles to the boiling water.
Continue boiling the noodles for 3 minutes more until tender. Drain the noodles, return them to the pot, and toss with the butter and remaining salt.
Reduce skillet heat to low. Stir in the sour cream and remaining pepper. Return the beef and its juices to the skillet, stirring for 1 minute until warmed through. Taste for salt.
Serve the beef and mushroom sauce over the buttery noodles. Garnish with the chopped parsley.

Nutrition

Ingredients

Instructions

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