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Extra Mushroom Beef Stroganoff
Created by: Howcan Team
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- 12 ounces egg noodles, cooked according to package instructions
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the sliced cremini and white mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the Dijon mustard and Worcestershire sauce. Return the cooked beef to the skillet and simmer for an additional 5 minutes to heat through.
- Remove the skillet from the heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
- Serve the beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley.
- Enjoy your extra mushroom beef stroganoff!
Beef Stroganoff, a classic Russian dish, has a rich history dating back to the 19th century. It is believed to have been named after the influential Stroganov family of Russia. This dish gained popularity in the United States in the 1950s, becoming a staple in many households. The addition of extra mushrooms adds a delightful earthy flavor and texture to the creamy sauce. Chefs and home cooks alike have put their own spin on this dish, with some adding a variety of mushrooms such as cremini, shiitake, or porcini for an extra depth of flavor. In terms of the best version of this dish, many would argue that the key lies in the quality of the beef and the richness of the sauce. Today, Beef Stroganoff can be found on the menus of many upscale restaurants, particularly in Russia and Eastern Europe, where it is often served with a side of buttery noodles or fluffy mashed potatoes. For those looking for a famous alternative method, some chefs have experimented with using ground beef or even substituting the beef with mushrooms for a vegetarian twist. Whether you're a traditionalist or an adventurous foodie, Beef Stroganoff with extra mushrooms is a dish that continues to evolve and delight palates around the world.
45 min
4
450 calories
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