My Mom’s Beef Stroganoff

Ingredients

• 1 lb Beef Sirloin (trimmed and cut into thin strips)
• 1 tsp Salt (plus extra for seasoning noodles)
• 1 tsp Black Pepper (freshly ground)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for sauce, 2 tbsp for noodles)
• 1 large Onion (finely diced)
• 8 oz Mushrooms (sliced; button or cremini work well)
• 2 cloves Garlic (grated or minced)
• 2 tbsp All-Purpose Flour (for thickening)
• 1 cup Beef Stock (low‑sodium preferred)
• 1 tsp Dijon Mustard
• 1 tsp Smoked Paprika
• 1 tsp Worcestershire Sauce
• 1 cup Heavy Cream (full‑fat for richness)
• 8 oz Egg Noodles (dry, wide noodles)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Tenderize and Season Beef

   Place the beef strips between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4‑inch thick. Sprinkle with salt and pepper and set aside.

   Time: PT5M

2. Sauté Onion

   Heat 2 tbsp butter in the large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cook Mushrooms

   Add the sliced mushrooms to the skillet. Cook, stirring, until they release their moisture and turn golden, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

4. Add Garlic and Flour

   Stir in the grated garlic and sprinkle the flour over the vegetables. Cook, stirring constantly, for 1‑2 minutes to remove the raw flour taste.

   Time: PT2M

   Temperature: Medium heat

5. Deglaze and Build Sauce Base

   Pour in the beef stock, then add Dijon mustard, smoked paprika, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.

   Time: PT3M

   Temperature: Medium heat

6. Cook Beef

   Return the seasoned beef strips to the skillet. Cook, stirring occasionally, until the beef is just cooked through, about 5 minutes. Do not overcook.

   Time: PT5M

   Temperature: Medium heat

7. Finish Sauce with Cream

   Reduce heat to low and stir in the heavy cream. Simmer gently for 2 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT2M

   Temperature: Low heat

8. Cook Egg Noodles

   While the sauce finishes, bring a pot of salted water to a boil. Add the egg noodles and cook according to package directions, usually 8 minutes, until al dente. Drain and return to the pot.

   Time: PT8M

   Temperature: Boiling

9. Butter the Noodles and Serve

   Stir 2 tbsp butter into the drained noodles, season with a pinch of salt and pepper, then plate. Spoon the beef stroganoff over the noodles, garnish with chopped parsley, and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

2g