BHA & BHT Free Beef Stroganoff with Mushrooms and Sour Cream
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide egg noodles
- 1 tsp salt, plus more for pasta water
For the stroganoff
- 1½ lb beef sirloin or tenderloin, sliced ¼-inch thick against the grain
- ½ tsp black pepper
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced ¼-inch thick
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour
- ½ cup dry white wine
- 1½ cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 cup full-fat sour cream, at room temperature
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, about 7–9 minutes. Drain and set aside.
- 2
Pat the beef strips dry and season all over with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 1–2 minutes per side until deeply browned on the outside and just barely pink at the center (145°F / 63°C on an instant-read thermometer). Transfer to a plate and tent loosely with foil.
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