Everyone loves beef stroganoff, but no one can quite agree on how to make it. So many different styles and additions. Never fear, the Ultimate Beef Stroganoff is here to put those debates to rest! It goes back to the basics with just a little flair. You’ll find tender, buttery egg noodles, beefy mushrooms, and savory strips of steak braised in a beef and wine sauce, with just a hint of lemon for a touch of zing! Sour cream brings tang and creaminess, the exact thing you need to make this Ultimate Beef Stroganoff the end-all and be-all! Enjoy!
Ingredients
- 1 (16-ounce) package egg noodles
- 2 tablespoons butter, softened
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package fresh mushrooms, thinly sliced
- 1 pound beef loin steak, cut into thin strips
- 1 (14-ounce) can beef consommé
- 1/4 cup Burgundy red wine, optional
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- 1 (8-ounce) container sour cream
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Bring a large pot of lightly salted water to a boil.
Step 2 –Add the noodles and cook until al dente, according to the package directions. Drain the noodles.
Step 3 –In a large saucepan over medium-high heat, melt the butter.
Step 4 –Stir in the onions and the garlic and cook until slightly tender, about 3-4 minutes.
Step 5 –Mix in the mushrooms and cook until the onions are tender and the mushrooms are starting to turn golden, about 2 minutes.
Step 6 –Place the beef strips in the saucepan and cook until the meat is slightly browned, about 1 minute.
Step 7 –Mix in the consommé, the wine, and the lemon juice and bring the mixture to a boil.
Step 8 –In a small bowl, blend the flour with the cold water until smooth.
Step 9 –Reduce the saucepan heat to low.
Step 10 –Slowly pour the flour mixture into the saucepan while stirring constantly.
Step 11 –Gradually return the mixture to a boil, while stirring rapidly, until the sauce is thick and smooth.
Step 12 –Cover the sauce and cook, while stirring occasionally, until the beef is cooked through, reaching an internal temperature of at least 145 degrees F, about 5 minutes.
Step 13 –Remove the saucepan from the heat and allow it to cool slightly.
Step 14 –Stir in the sour cream.
Step 15 –Serve the beef stroganoff and sauce mixture over the egg noodles, garnished with the parsley.
