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 caloriescarbohydrate: 53.1 gcholesterol: 134.8 mgfat: 21.3 gfiber: 3.9 gprotein: 33.9 gsaturatedFat: 10.6 gservingSize: -sodium: 886.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Classic Beef Stroganoff
Directions
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Season beef with salt, pepper, and Spanish paprika.
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.
Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
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.
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.
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.