Full of creamy, meaty flavor, this Beef Stroganoff will be comfort food for the colder months ahead.
dinner, Main Course
1poundsirloin steak,cut into ½ inch cubes (or 1 inch)
½teaspoonfreshly ground black pepper
1small yellow onion,diced
8ounces mushrooms,stemmed and sliced
2 ½cupsbeef stock,divided
1/2cupsour cream,room temperature
16ouncesmedium egg noodles,cooked according to package directions
Minced parsley,for garnish
Season the cubed steak with salt and pepper, then heat olive oil in a heavy skillet over medium-high heat. Add the steak to the pan and brown on all sides (about 2-3 minutes total). Remove the steak from the pan and set aside.
Add 1 tablespoon olive oil to the skillet and add the onion and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Add garlic and cook for about 30 seconds. Turn off the heat and add two cups of the beef stock. Then, add salt and pepper. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, (about 3 to 4 minutes).
In a small bowl, combine remaining beef stock and cornstarch. Whisk together until all of the corn starch is dissolved into the liquid. Pour the mixture into the skillet and cook until the sauce thickens (about 1 to 2 minutes). Turn off the heat. Stir in the sour cream and steak and stir to combine.
Serve over cooked noodles and sprinkle with parsley.