I don’t know about anyone else, but I have a long list of what I consider to be my favorite comfort foods and Beef Stroganoff is definitely on that list. Tender bites of beef and mushrooms in a rich brown gravy, atop a bed of hot buttered egg noodles. What could be better on a cold winter day? I know…some hot buttered bread on the side. Not only is Beef Stroganoff delicious, it’s also easy to make.
Here’s how I made it…
I started by adding 1/2 pound of Angus Top Sirloin, that I had cut into bite size pieces, and a small amount of oil to a dutch oven…
Then I seared the meat on all sides and transferred it to a plate. I repeated this step, by searing a second half pound of meat and transferring it to a plate…
Next, I added some butter to the dutch oven and let it melt. I tossed in some fresh mushrooms and diced onions and sautéed them for about 20 minutes…
Meantime, I whisked together some beef broth, Dijon mustard, sour cream, milk and Worcestershire sauce in a measuring cup…
Once the mushrooms and onions were cooked through, I transferred them to a plate with the meat…
Next, I added some flour to the drippings in the dutch oven. I whisked the flour for about a minute, giving the flour taste time to cook out…
Then I added the wet ingredients in the measuring cup to the dutch oven and started whisking it over medium heat…
I whisked it until it started to bubble up and thicken…
And turned the heat down to low and tossed in the meat and mushrooms…
Lastly, I mixed the meat and mushrooms into the gravy and left it on the heat for a minute to warm the meat and mushrooms back up and it was ready to serve…
I served it over some hot buttered wide egg noodles and garnished it with a little fresh parsley. Talk about comfort food!
Hope you enjoy!
Cindy @ My Country TablePrint
Tender beef and mushrooms covered with a rich gravy, and poured over hot buttered egg noodles.
- 1 large bag wide egg noodles
- 1 tablespoon butter
- 1 pound Top Sirloin, cut into bite size pieces
- 2 tablespoons canola or vegetable oil
- 8 ounces sliced mushrooms, your choice
- 1 small onion, diced fine
- 2 tablespoons flour
- 1/2 stick butter
- 3/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1/4 cup milk
- 2 teaspoons Worcestershire sauce
- Salt & pepper to taste
- Chopped parsley for garnish, optional
- Cook egg noodles according to package directions. Drain and toss with the tablespoon of butter. Cover and place in a warm oven or reheat in a microwave before serving.
- Add the oil to a large skillet or dutch oven., Add one half of the meat to the oil and sear on all sides. Transfer meat to a plate and repeat with the second half of meat.
- Melt the butter in the skillet and add the onions and mushrooms. Simmer covered for about 20 minutes until the mushrooms and onions are tender.
- Meantime, whisk the beef broth, mustard, sour cream, milk and Worcestershire sauce together in a measuring cup.
- Once the mushrooms and onions are tender, transfer to a plate with the meat. Whisk the flour into the pan drippings over medium heat and cook for about one minute until the flour taste is cooked out. Add the mixed liquid ingredients and whisk constantly until the mixture begins to thicken like gravy.
- Turn heat to low and add the meat & mushroom mixture back to the skillet. Mix together with the gravy and simmer for about one minute to reheat the meat and mushrooms. Add salt & pepper to taste. Remove from heat.
- Serve over hot buttered wide egg noodles and garnish with parsley if desired.
- I used a mixture of Cremini, Shitake & Oyster mushrooms, but any mushroom will work.
- Serving Size: 4