My generation was the beef stroganoff generation. I had it often as a kid, and it involved cans of soup. That’s all I can honestly remember about it. This version is kind of a different beast. The thing that confuses me about the soup version is that it doesn’t really save you that much time and pretty much makes the dish a gloopy mess. In this version, the flavors are clean, if that makes sense. Serve it over buttered egg noodles always and forever.

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Prep Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 pound sirloin steak, sliced into thin pieces
  • 1 medium white onion, minced
  • 8 ounces (about 3 loosely packed cups) cremini mushrooms, sliced thin
  • Salt and pepper
  • ½ cup drained diced tomatoes
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard (optional)
  • 12-16 ounces egg noodles
  • cup sour cream
  • Freshly chopped parsley, garnish (optional)

Method

  1. Put a large pot of water on to boil to cook egg noodles in later.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add sliced beef and let it brown well on all sides. This should take 2 to 3 minutes per side. Remove beef from pan.
  3. After beef is browned, add onions and mushrooms to skillet with 2 more tablespoons butter and cook for a few minutes until veggies are tender and mushrooms have lost their liquid. Season with a Pinch of salt and pepper.
  4. Add diced tomatoes, stock, and optional mustard, and use liquid to scrape up any bits that might be stuck to the pan. Turn down heat to low and simmer for a few minutes.
  5. Cook egg noodles according to package. Drain them, return them to the hot pot (but turn off the heat), and stir in a tablespoon of butter to coat the noodles.
  6. Add beef back to pan with sauce and stir in sour cream. Simmer for another minute or two.
  7. Serve stroganoff over noodles and garnish with fresh parsley.
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