Beef Stroganoff
Beef Stroganoff over pasta
Servings 4
Ingredients
- 1 1/2 pounds beef sirloin cut into thin strips
- 1 pound mushrooms quartered
- 1/2 onion sliced thin
- 1 quart beef broth low sodium
- 2 teaspoons Dijon mustard
- 1/4 cup sour cream
- 1 pound short cut pasta/noodles cooked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
- 2 tablespoons butter
Instructions
- Set large skillet/cast iron (something large that can hold the liquids to come) over high heat and preheat for 3 minutes. Add in butter and beef (seasoned with salt and pepper), cook for 3-4 minutes, then add in onions. Cook for another 3 minutes, then remove everything from the pan.
- In same pan still over high heat, add in mushrooms and saute for 5 minutes. Add in soy sauce and remove from pan.
- Deglaze pan with the beef stock, and then add in meat and onions back. Bring to a simmer. As it heats, combine the sour cream and mustard in a seperate bowl.
- Once sauce has come to a simmer, stir in the cornstarch (loosened with a bit of water), followed by the sour cream/mustard. Let thicken for 2 minutes, then serve over cooked pasta, garnished with the mushrooms
Video
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Nutrition
Serving: 4People | Calories: 607kcal