Easy Beef Stroganoff
Quick & Easy Beef Stroganoff
(Ready in ~30 mins — perfect for a cozy Newfoundland evening at Powell’s)
What you’ll need:
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2 lbs of Beef cut into strips (We used Inside Roast)
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Salt & pepper
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4 Tbsp butter, chopped into two batches
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2 cups sliced mushrooms
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1 large onion, thinly sliced
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2 cloves garlic, minced
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¼ cup all-purpose flour
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3 cups beef broth
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2 tsp Worcestershire sauce
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1 tsp Dijon mustard
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1 tsp paprika
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½ cup sour cream
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10 oz cooked egg noodles (or mash up some local potatoes for a Newfoundland twist)
Preparation
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Season the beef strips with salt & pepper.
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Melt 2 Tbsp butter in a large skillet over medium-high heat. Sear the beef until browned on all sides (not fully cooked yet). Remove beef to a plate and set aside.
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In the same skillet, melt the remaining 2 Tbsp butter. Add mushrooms, onion & garlic; sauté until soft (about 5-6 mins).
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Sprinkle the flour over the veggies, stir for 1 minute to form a roux.
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Gradually whisk in the beef broth; bring to a simmer so the sauce begins to thicken.
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Stir in Worcestershire sauce, Dijon mustard, paprika — then add the sour cream. Mix until smooth.
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Return the beef (and any juices) to the skillet, reduce heat to low, and simmer for ~10 mins until the beef finishes cooking and the sauce is thick and creamy.
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Serve hot over the cooked egg noodles — or switch it up by pairing with mashed potatoes or bread for a Newfoundland-style supper.