Dinner · 40 min · russian

Beef Stroganoff

If you like beef sirloin, you’ll love this Russian dinner — 40 minutes from craving to table. It is weeknight cooking that still hits your targets — 58 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef sirloin
• 8 oz Mushrooms
• 1 Onion
• 1 cup Sour cream
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1.5 cups Beef stock
• 1 tbsp Dijon mustard
• 8 oz Egg noodles

Steps

1. Slice the sirloin across the grain into thin strips and pat very dry — moisture is the enemy of browning.
2. Sear the beef in a ripping-hot pan in two batches, 90 seconds per side; set aside. Crowding the pan steams the meat instead of searing it.
3. Soften the onion and mushrooms in the same pan 6 minutes until the mushrooms release their liquid and turn golden.
4. Dust with flour, stir 1 minute, then pour in the stock, scraping up every browned bit.
5. Simmer 3 minutes until the sauce thickens enough to coat a spoon, then stir in the mustard.
6. Take the pan off the heat and swirl in the sour cream — boiling it will split the sauce.
7. Return the beef for 2 minutes to warm through; serve over buttered egg noodles.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes