Easy Beef Stroganoff

"If all Russian cuisine were this good, there'd be a borsch stand on every corner in New York City."
 
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Ready In:
40mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Heat the olive oil in a deep-sided sauté pan on medium-high heat and add the beef. Season the meat with a sprinkle of salt and several turns of freshly ground black pepper. Sear the meat on all sides turning the pieces as they brown. Remove the seared meat, set aside in a bowl, and add the onions to the pan.
  • Add another pinch of salt, and a few grinds of pepper. Cook the onions, stirring occasionally until translucent, about 6 minutes. Add the wine and de-glaze the pan, scraping all the tasty bits off the bottom with a wooden spoon. Allow to reduce almost completely.
  • Add the beef broth, the meat, and any accumulated juices from the bowl in with the onions. Bring to a boil then lower heat and allow to simmer.
  • In another pan over medium heat, add a tablespoon of butter, the thyme, the mushrooms, and another couple grinds of pepper. Allow the mushrooms to brown, about 6-8 minutes. Once the meat is tender and the sauce is reduced, drop the noodles into boiling water to be cooked.
  • Fold in the mushrooms, mustard, parsley, and sour cream in with the meat and sauce. Incorporate the egg noodles in with the sauce and serve in a bowl.
  • Garnish with a sprinkle more of parsley and a dollop of sour cream. I like to add some more raw onions and a squirt of lemon juice, and although my toppings are a little unorthodox, it's delicious.

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