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Beef Stroganoff
Ingredients
6 oz.
egg noodles
3 tbsp.
olive oil
1 lb.
sirloin steak
*
Kosher salt
*
Pepper
1
onion
10 oz.
button mushrooms
4 oz.
shiitake mushrooms
1 clove
garlic
1/2 c.
dry white wine
1/2 c.
low-sodium beef broth
1/2 c.
sour cream
1 tbsp.
Dijon mustard
1/2 tsp.
Worcestershire sauce
*
Chopped parsley
Instructions
STEP 1
Cook egg noodles per package directions.
STEP 2
Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat. Season steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to bowl.
STEP 3
Reduce heat to medium. Add onion and 1 tablespoon oil and cook, stirring occasionally, 6 minutes. Add mushrooms, remaining tablespoon oil, and 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook, tossing occasionally, until mushrooms release their juices and begin to brown, about 6 minutes. Stir in garlic and cook for 1 minute.
STEP 4
Add wine and cook, scraping up any browned bits, about 1 minute. Add broth and simmer until slightly reduced, 3 minutes.
STEP 5
Remove from heat and stir in sour cream, mustard, and Worcestershire sauce. Fold beef into sauce and spoon over noodles. Serve sprinkled with parsley.
Nutrition Facts
(per serving)
Calories:
2280 calories
Servings:
4 servings
Carbohydrates:
180 g
Fat:
96 g
Fiber:
8 g
Protein:
132 g
Sugar:
8 g
Meal Effort
Preparation:
25 minutes
Cook:
0 minutes
Total:
25 minutes