"Oh my gosh the beef stroganoff with egg noodles was AWESOME!! Reminded me so much of my Mom & Grandma’s recipe…awesome flavor and definitely a comfort food for me!" - F&F Member
Our Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish. Use the full recipe below for the next time you're craving our Beef Stroganoff. Plus, if you happen to have leftovers, this dish will keep for 3 to 4 days in the fridge. Just heat and enjoy! Eat Well.
SERVES4 SERVING
PREP TIME5 MINS
COOK TIME35 MINS
Beef Stroganoff
Egg Noodles
10 oz
Shaved Beef
7 oz
Sunflower Oil
2 tsp
Unsalted Butter
1 1/2 tbsp
White Cremini Mushrooms - 1/4" Slices
4 oz
Spanish Onion - 1/4" Slices
1/4 each
Black Pepper
1/8 tsp
Kosher Salt
1 tsp
All-Purpose Flour
1 1/2 tbsp
Chicken Stock
6 oz
Dijon Mustard
1 tbsp
Sour Cream
5 tbsp
Directions
1. Sear beef with oil in a medium pan. Remove beef from the pan and drain any excess fat.
2. Heat oil over medium-high heat. Cook mushrooms until they begin to caramelize, add onion, and cook until they are translucent about 3-5 minutes.
3. Add butter and stir until it is completely melted. Sprinkle the flour over the mushroom/onion mixture then slowly stir in 1/4 of the chicken stock. Make sure no clumps have formed.
4. Add the beef and remaining chicken stock to the pan and simmer for 30 minutes. Add the sour cream and dijon, then simmer for an additional 10 minutes.
