Weekend Night Beef Stroganoff

By zhanghengshuo

4 Person

60 Minutes

0 Calories

Beef stroganoff is the ultimate cold-weather dinner. Usually, dishes this hearty take hours of simmering or braising, but not ours. With a few flavor-building tips, you’re only an hour away from perfect stroganoff, which makes it perfect for weeknights. A deep, golden sear is key to building your flavors. Those crunchy, caramelized edges deliver an unmistakably savory taste. Season your meat generously, get your pan and oil nice and hot, and sear all sides of the beef.

Ingredients

2 tbsp. freshly chopped parsley
2 tbsp. sour cream, plus more for serving
2 tbsp. cornstarch
1 tsp. Worcestershire sauce
2 tsp. dijon mustard
4 cups low-sodium beef or chicken broth
1 tbsp. tomato paste
2 tsp. fresh thyme leaves
2 cloves garlic, minced
1/2 large onion, chopped
1 pound baby Bella mushrooms, thinly sliced
2 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
Kosher salt
1 pound beef chuck roast, cut into 1" pieces
1 tbsp. vegetable oil
2 tbsp. butter
12 oz. egg noodles

Method

01

Prepare egg noodles according to package instructions and toss with butter while still hot.
02

In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.
03

Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in the bowl with beef.
04

Add remaining olive oil and add the onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
05

In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
06

Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

Related Tags

Beef Stroganoff Recipes

Weekend Night Beef Stroganoff

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

2 tbsp. freshly chopped parsley

2 tbsp. sour cream, plus more for serving

2 tbsp. cornstarch

1 tsp. Worcestershire sauce

2 tsp. dijon mustard

4 cups low-sodium beef or chicken broth

1 tbsp. tomato paste

2 tsp. fresh thyme leaves

2 cloves garlic, minced

1/2 large onion, chopped

1 pound baby Bella mushrooms, thinly sliced

2 tbsp. extra-virgin olive oil, divided

Freshly ground black pepper

Kosher salt

1 pound beef chuck roast, cut into 1" pieces

1 tbsp. vegetable oil

2 tbsp. butter

12 oz. egg noodles

03 Method

Step 1

Prepare egg noodles according to package instructions and toss with butter while still hot.

Step 2

In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.

Step 3

Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in the bowl with beef.

Step 4

Add remaining olive oil and add the onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.

Step 5

In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

Step 6

Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

04 Author