Beef Stroganoff
Serves 4
Beef stroganoff delivers a luxurious meal in a fairly quick timeframe. The rich, tender meat is dressed in a creamy, tangy sauce that hits the spot. Hot egg noodles create a soft, starchy base, and a final flourish of chopped parsley adds an herbaceous note that cements this dish as a supper staple.
Ingredients
- 1 pound fillet of beef, cut into thin strips
- 1 small shallot, minced (about 1/4 cup)
- 1/2 teaspoon paprika
- 2 tablespoons extra virgin olive oil (divided use)
- 1 pound egg noodles (cooked as package directs)
- 1 tablespoon unsalted butter
- 1/2 pound cremini mushrooms, sliced
- 8 ounces sour cream or crème frâiche
- Kosher salt, to taste
- Pepper, to taste
Optional Ingredients
- Chopped parsley leaves
Directions
- In a medium bowl or sealable bag, combine beef, shallot, paprika, and 1 tablespoon olive oil. Marinate 15 to 20 minutes or cover and chill up to overnight.
- When ready to make stroganoff, remove meat from fridge. Cook noodles according to package directions.
- In a large skillet, heat 1 tablespoon olive oil together with butter. When butter starts to foam, add meat and stir-fry quickly, about 30 seconds.
- Add mushrooms and sauté 3 to 5 minutes, until softened and browned. Stir in sour cream and heat through. Add salt and pepper, to taste.
- Serve over hot egg noodles. Garnish with chopped parsley, if desired.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 380
- Fat: 27.0 g
- Saturated Fat: 11.0 g
- Trans Fat: 0 g
- Cholesterol: 115.0 mg
- Sodium: 120.0 mg
- Carbohydrates: 8.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 4.0 g
- Protein: 29.0 g