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Beef Stroganoff

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A classic comfort food featuring tender beef in a creamy sauce served over egg noodles, perfect for family dinners.

Ingredients

  • 1 lb (450g) beef sirloin, thinly sliced
  • 1 medium onion, chopped
  • 8 oz (225g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 8 oz (225g) egg noodles
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Quickly brown the beef for about 2-3 minutes, then remove it from the skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Add the chopped onions and cook for about 3-4 minutes until they are translucent. Then, add the sliced mushrooms and garlic, cooking until the mushrooms are tender, about 5 minutes.
  4. Sprinkle the flour over the cooked vegetables, stirring constantly for about 1 minute. Gradually add the beef broth, stirring to prevent lumps. Bring the mixture to a simmer.
  5. Lower the heat and stir in the Worcestershire sauce, Dijon mustard, and sour cream. Return the cooked beef to the skillet and mix everything well. Allow it to simmer for another 5-7 minutes, until the sauce thickens and is heated through.
  6. Plate the cooked egg noodles and spoon the beef Stroganoff over the top. Garnish with chopped parsley for a touch of color. Serve warm and enjoy!

Notes

Slice against the grain for the most tender beef. Don’t rush the browning to develop deep flavors.

Find it online: https://www.chickenpalette.com/keto-chicken-low-carb/