Description
A classic dish featuring tender beef in a creamy mushroom sauce served with buttered egg noodles and roasted asparagus.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 tbsp butter
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 8 oz egg noodles
- 1 tbsp butter (for noodles)
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss asparagus with olive oil, salt, and pepper. Roast for 12-15 minutes.
- Cook egg noodles according to package directions. Drain and toss with butter.
- Heat butter in a large skillet over medium-high heat. Brown beef slices for 2-3 minutes per side. Remove and set aside.
- In the same skillet, cook onions and mushrooms until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in beef broth, Worcestershire sauce, and mustard. Simmer for 5 minutes.
- Return beef to skillet. Stir in sour cream and heat through. Season with salt and pepper.
- Serve beef stroganoff over buttered egg noodles with roasted asparagus on the side.
Notes
- Use sirloin or tenderloin for best results
- Cook beef in batches to avoid overcrowding
- Don’t boil after adding sour cream to prevent curdling
- Substitute Greek yogurt for sour cream if preferred
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Russian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 160mg
Keywords: beef stroganoff, egg noodles, roasted asparagus, easy dinner, comfort food