Classic Beef Stroganoff recipe

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Ingredients

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
¼ cup butter
1 ½ onions, minced
1 ½ pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
⅓ cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

Nutrition Info

543.1 calories
carbohydrate: 53.1 g
cholesterol: 134.8 mg
fat: 21.3 g
fiber: 3.9 g
protein: 33.9 g
saturatedFat: 10.6 g
servingSize: -
sodium: 886.6 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season beef with salt, pepper, and Spanish paprika.

  2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes, transfer to a bowl, retaining some of the butter in the skillet.

  3. Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

  4. Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture, season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

  5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes, drain.

  6. Whisk remaining beef broth and flour together in a bowl, add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Recipe Yield

8 servings

Recipe Note

This hearty comfort food is great when the weather turns.

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