Beef stroganoff

American · Pasta · 45 min · Serves 4

Beef stroganoff is the kind of cozy, satisfying dinner that feels special without any fuss—tender beef and mushrooms in a rich, creamy sauce that tastes like you've been cooking all day. Serve it over egg noodles and watch your family come back for seconds.

Ingredients

• 1.5 lbsbeef sirloin or chuck, cut into strips
• 3 tbspbutter
• 8 ozmushrooms, sliced
• 1onion, diced
• 2garlic cloves, minced
• 1 cupbeef broth
• 1 cupsour cream
• 1 tbsptomato paste
• 1 tbspDijon mustard
• 1 lbegg noodles
• to tastesalt and black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.

   10 min

2. 2

   Pat the beef dry with paper towels and season generously with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat and brown the beef in batches, 3–4 minutes per batch. Transfer to a plate.

   8 min

3. 3

   In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add the mushrooms and cook until golden, about 5 minutes. Stir in the onion and garlic, cooking until softened, about 3 minutes.

   8 min

4. 4

   Add the tomato paste and mustard, stirring for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.

   1 min

5. 5

   Return the beef to the skillet and simmer gently for 10 minutes, stirring occasionally. Remove from heat and stir in the sour cream until smooth. Taste and adjust seasoning.

   10 min

6. 6

   Serve the stroganoff over the warm egg noodles and sprinkle with fresh parsley or chives if you like.