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Easy Homemade Classic Beef Stroganoff
Serve this classic dish over egg noodles, zoodles, mashed potatoes or mashed cauliflower!Nutrition info does not include egg noodles, zoodles or whatever you are serving this on top of.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 2 pounds thinly sliced top round beef or sirloin
- 2 Tablespoons oil
- 1 medium onion thinly sliced
- 8 oz. button mushrooms thinly sliced
- 3 Tablespoons butter
- 2 Tablespoons flour (optional for low-carb. See note)
- 2 cups unsalted beef broth
- ½ Tablespoon dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 1 teaspoon minced fresh dill
- Hot buttered egg noodles or zoodles to serve
Heat a large skillet over medium high heat and add in 1 Tablespoon of the oil. Sprinkle the beef with salt and pepper and add half of the beef to the skillet. Brown very quickly, not cooking all the way through. Remove the browned beef to a plate and repeat with the remaining oil and beef. Set browned beef aside.
Reduce the heat to medium. Add the butter, onion, and mushrooms to the skillet and cook for 3-5 minutes or until onions soften and mushrooms begin to brown. Sprinkle the flour in and stir. Cook for 1 minute then whisk in the beef broth making sure to scrape up any browned bits on the bottom of the pan (lots of flavor there!).
Whisk in the mustard and sour cream, reduce the heat to LOW and let the mixture simmer for a few minutes (5-ish minutes) until it thickens enough to coat the back of a spoon. Add the beef and any juices back in and let simmer for another 2 minutes. Taste for seasoning and sprinkle with fresh dill.
Serve over hot noodles.
Calories: 391kcal | Carbohydrates: 6g | Protein: 38g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 127mg | Sodium: 340mg | Potassium: 924mg | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 2.5mg | Calcium: 81mg | Iron: 3.4mg