Beef Stroganoff
Seared sirloin and golden mushrooms in a creamy, mustardy sauce, spooned over buttered egg noodles.
- Prep
- 15 min
- Total
- 1 hr
- Serves
- 4
Ingredients
- 12 oz egg noodles, 1 packet
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 lb sirloin, cut into 2.5 cm (1 inch) pieces
- salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil, divided
- 1 lb baby bella mushrooms, thinly sliced
- ½ large onion, chopped
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp tomato paste
- 4 cups low-sodium beef or chicken stock, divided
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp sour cream, plus more to serve
- 2 tbsp parsley, freshly chopped
Method
- Cook the egg noodles according to the packet instructions, then toss them with the butter while still hot.
- Heat the vegetable oil in a large frying pan over a medium-high heat. Sear the beef for 8–10 minutes, in batches if necessary, until golden on all sides, seasoning it with salt and pepper. Transfer to a large bowl.
- Lower the heat to medium and add 1 tbsp of the olive oil. Cook the mushrooms for 8–10 minutes, until golden and tender, then add them to the bowl with the beef.
- Add the rest of the olive oil and cook the onion for 6 minutes, until tender. Add the garlic, thyme and tomato purée and cook for 2 minutes more, until fragrant. Stir in 3½ cups of the stock, the mustard and the Worcestershire sauce, and bring to a simmer.
- In a small bowl, whisk the cornflour into the remaining ½ cup of stock until completely smooth. Pour it into the pan and simmer for 10–12 minutes, until thickened and reduced by about half.
- Take the pan off the heat and stir in the mushrooms, beef and sour cream. Season with salt and pepper.
- Spoon the beef over the noodles and top with a dollop of sour cream and the parsley.