Recipe of the Week: Beef Stroganoff

A hearty dish that warms the soul with its creamy, savory flavors.

Beef Stroganoff is a classic Russian dish that has found its way into kitchens around the world. It is believed to have originated in the 19th century and was named after the Stroganov family, who were wealthy merchants and patrons of the arts in Russia. Over time, this hearty dish has become a staple comfort food, cherished for its creamy sauce and tender beef, offering warmth and satisfaction on cold evenings.

🛒 Ingredients

For the Stroganoff

• 1 lb beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper to taste

For the pasta

• 8 oz egg noodles
• 2 quarts water
• 1 teaspoon salt

Garnish

• Chopped fresh parsley

Step-by-Step Instructions

Step 1: Sauté the beef

Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes, turning occasionally, until browned. Remove the beef from the skillet and set aside.

Step 2: Cook the onions and garlic

In the same skillet, add the chopped onion and minced garlic. Cook while stirring frequently for about 2-3 minutes, or until the onions are soft and translucent.

Step 3: Sauté the mushrooms

Add the sliced mushrooms to the skillet and continue cooking for another 5 minutes, or until the mushrooms are golden and tender.

Step 4: Combine ingredients

Return the browned beef to the skillet. Sprinkle the flour over the beef and vegetables, stirring to coat them evenly.

Step 5: Make the sauce

Gradually stir in the beef broth and Worcestershire sauce. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

Step 6: Add sour cream

Reduce the heat to low and stir in the sour cream, mixing well to create a creamy sauce. Season with salt and pepper to taste. Keep the mixture warm over low heat while you prepare the pasta.

Step 7: Cook the pasta

In a large pot, bring 2 quarts of water to a boil. Add 1 teaspoon of salt and the egg noodles. Cook according to package instructions until al dente, then drain and set aside.

Step 8: Serve

Serve the beef Stroganoff over a bed of cooked egg noodles. Garnish with chopped fresh parsley if desired. Enjoy immediately.