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Snappy Stroganoff

Prep Time
16 min
Yields
6 servings

Hearty beef Stroganoff that’s ready in a snap.

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ingredients

Kosher salt and freshly ground black pepper
12
ounce egg noodles
4
tbsp butter
2
tbsp chopped fresh parsley
1 ½
lb(s) sirloin, cut into 1-inch pieces
½
tsp paprika
8
ounce mushrooms, thinly sliced
¾
cup frozen pearl onions
½
tsp fresh thyme
2
cups low-sodium beef stock, hot
¼
cup dry white wine
½
cup heavy cream
2
tbsp Dijon mustard
½
cup sour cream
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directions

Step 1

Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.

Step 2

Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.

Step 3

Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.

Step 4

Serve over the buttered noodles and garnish with the remaining parsley.

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