Creamy Beef Stroganoff
Servings: 4
Calories: 425kcal
Ingredients
- 4 tablespoons butter divided
- 1 lb beef tenderloin or sirloin
- 1 lb mushrooms washed and sliced
- ½ cup onions chopped
- 1 cup beef broth
- ¼ cup sour cream
- 1 tablespoon flour
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Parsley for garnish optional
Instructions
- Cut meat into ½ inch chunks.
- In a large heavy skillet, melt 2 tablespoons of the butter.
- Add onion and beef and brown on all sides over medium-high heat.
- In a separate pan, prepare egg noodles per instructions on package and drain.
- Set onions and beef aside.
- In same skillet, add remaining 2 tablespoons butter.
- Add sliced mushrooms and heat until brown on both sides. Add to the cooked beef.
- In the same pan, add beef broth and flour to make a roux.
- Cook over medium heat unit it just starts to bubble, then reduce heat to simmer.
- Stir in sour cream, nutmeg, salt and pepper.
- Stir until sour cream is completely dissolved.
- Serve beef mushroom and creamy broth sauce over noddles.
- Sprinkle with chopped parsley.
Notes
- You can prepare the noodles ahead of time and warm them up when ready to add to the recipe
- Pre-chop the onion and the parsley earlier in the day so it is ready when you are.
- This is a great recipe to use leftover sirloin steak, prime rib or beef tenderloin. Just skip the cooking of the meat and reheat the meat.
- This easy weeknight meal can also be made in a dutch oven.
- For best results, Don't overcrowd the pan. When searing the beef, work in batches so that the pieces have enough space to brown properly.
- Store in an airtight container in the refrigerator.
Nutrition
Calories: 425kcal | Carbohydrates: 10g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 409mg | Potassium: 775mg | Fiber: 2g | Sugar: 5g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg