Time: 40 min.
Complexity: easily
Servings: 8

"Whenever I think of the dishes I loved as a child in the 1970s, beef stroganoff is the first thing that comes to mind," shares Ree Drummond. "It's so delicious! Beef stroganoff is the perfect combination of comfort and elegance. My mother made it all the time, and I still love it as much as I did then. I remember helping her in the kitchen as a little girl, and although I only changed a couple of ingredients in her basic recipe, the dish remained almost identical."

Ingredients:

Buttered Egg Noodles

• 340 g egg noodles
• 2 tablespoons salted butter

Beef Stroganoff

• 2 tbsp. l. olive oil
• 450 g sirloin steak (beef rump), cut into small cubes
• Salt and freshly ground black pepper
• 220 g brown button mushroom caps, halved
• 2 carrots, finely chopped
• Half an onion, finely chopped
• 0.5 cups brandy
• 2 and 1/4 cups beef broth
• 2 tablespoons cornstarch
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard
• Finely chopped fresh parsley for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

egg noodles, beef, champignon mushrooms, carrot, Dijon mustard, brandy, starch

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Preparation:

Step 1
• Buttered Egg Noodles:
  
  Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and set the noodles aside.
Step 2
• Beef Stroganoff:
  
  Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Place half of the meat in the skillet and brown briefly. Remove the first batch and brown the remaining meat. Transfer to a plate with the first batch.
Step 3
• Add the remaining 1 tablespoon olive oil to the pan and sauté the mushrooms, carrots, and onions until lightly browned.
Step 4
• Turn off the heat and add the brandy and 2 cups of broth. Turn the heat back on and simmer for 2–3 minutes. In a separate bowl, whisk together the cornstarch and the remaining 1/4 cup of broth until smooth. Pour the resulting mixture into the pan and cook until the sauce thickens.
Step 5
• Turn off the heat. Add sour cream, mustard, and beef. Taste. Season with salt and pepper.
Step 6
• Melt the butter in a skillet over medium heat. Add the egg noodles and stir until warmed through and coated. Serve the beef stroganoff with the noodles, garnished with parsley.

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