Beef Stroganoff

🛒 Ingredients

• Beef Sirloin (or Tenderloin) 150 g · 300 kcal
• Button Mushrooms 75 g · 17 kcal
• Yellow Onion 50 g · 20 kcal
• Unsalted Butter 10 g · 70 kcal
• All-purpose Flour 5 g · 18 kcal
• Beef Broth 100 g · 10 kcal
• Full-fat Sour Cream 50 g · 100 kcal
• Dijon Mustard 5 g · 5 kcal
• Vegetable Oil 5 g · 45 kcal
• Dry Egg Noodles 50 g · 180 kcal

👨‍🍳 Instructions

1. Slice beef into thin strips, chop the onion finely, and slice the mushrooms. Cook egg noodles according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat vegetable oil over medium-high heat. Sear beef strips in batches until browned; remove and set aside.
3. Add butter to the same skillet. Sauté onions until softened, then add sliced mushrooms and cook until tender and liquid has evaporated.
4. Sprinkle flour over the vegetables and cook for one minute, stirring constantly to create a roux.
5. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer until slightly thickened.
6. Return the seared beef to the skillet. Stir in Dijon mustard, salt, and black pepper.
7. Remove the skillet from heat and stir in sour cream until well combined and heated through, but do not boil.
8. Serve the Beef Stroganoff immediately over the cooked egg noodles, garnished with fresh parsley if desired.