Barley Free Quick Beef Stroganoff
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide egg noodles
For the stroganoff
- 1 lb beef sirloin steak, thinly sliced against the grain into ¼-inch strips
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 1 tbsp all-purpose flour
- ½ cup dry white wine broth or low-sodium beef broth
- 1 cup low-sodium beef broth
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- ¾ cup sour cream, at room temperature
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
- 2
Pat the beef strips dry and season with the salt and black pepper. Heat 1 tbsp of the butter and the olive oil in a large (12-inch) skillet over high heat until the butter is melted and the foam subsides. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until browned on the outside and no longer pink at the center, then transfer to a plate.
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