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The rich and comforting flavors of Hearty Beef and Mushroom Stroganoff have made it a beloved classic in many households. This dish is not only a hearty meal but also easy to prepare, making it perfect for both weeknight dinners and special occasions. With tender beef, earthy mushrooms, and a creamy sauce served over egg noodles, this recipe combines simplicity and indulgence. In this article, we'll delve into the preparation of this savory dish, explore its culinary origins, and provide insights to enhance your cooking experience.

Savory Beef and Mushroom Stroganoff

Discover the warmth of Hearty Beef and Mushroom Stroganoff, a classic dish that brings comfort and flavor to your table. Featuring tender beef, earthy mushrooms, and a creamy sauce over egg noodles, this recipe is perfect for any occasion. Learn the art of cooking this savory dish with tips on selecting the best ingredients, achieving the ideal texture, and enhancing flavors. It's an easy recipe that's sure to impress family and friends, making it a must-try for your culinary collection.
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Ingredients
  

1 pound beef sirloin or tenderloin, thinly sliced

2 cups fresh mushrooms (cremini or button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 cup beef broth

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

8 ounces egg noodles or pasta of choice

Instructions
 

Prepare Ingredients: Start by gathering all your ingredients and slicing the beef and mushrooms. Chop the onion and mince the garlic. This will help streamline the cooking process.

    Cook Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, but reserve about 1/2 cup of the pasta water in case you need to loosen the sauce later.

      Sauté Beef: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the thinly sliced beef, seasoning with salt and pepper. Sear for about 2-3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside on a plate.

        Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the chopped onions. Sauté for about 3-4 minutes, or until the onions are translucent. Add in the minced garlic and cook for an additional 1 minute followed by the sliced mushrooms. Season with salt, pepper, and dried thyme, cooking until the mushrooms are browned and tender, about 5-7 minutes.

          Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the beef broth, mixing continuously to avoid lumps. Add Worcestershire sauce and Dijon mustard, stirring until the mixture thickens slightly.

            Combine Ingredients: Reduce the heat to low and stir the sour cream into the skillet until well mixed. Add the previously cooked beef back into the pan, simmering everything gently for about 3-5 minutes. If the sauce is too thick, thin it out with some reserved pasta water. Taste and adjust seasoning as needed.

              Serve: Place the cooked egg noodles on a plate and ladle the savory beef and mushroom stroganoff over the noodles. Garnish with freshly chopped parsley for a pop of color and flavor.

                Enjoy: Serve warm and enjoy this hearty, creamy dish that’s perfect for a weeknight dinner or a special occasion!

                  Prep Time, Total Time, Servings | 15 minutes | 35 minutes | 4 servings