Tender beef cooked in a delicious mushroom cream sauce and served over egg noodles.
- 2 tablespoons butter unsalted
- 1½ pounds beef sirloin steak cut into bite-sized pieces
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 pound mushrooms sliced, used here: cremini + shiitake
- ¼ cup brandy
- 1 cup beef broth
- 1 cup heavy cream
Cook egg noodles according to package directions. Once done, drain and quickly rinse.
Melt 4 tablespoons of butter in the same pot the pasta just got cooked in.
Return egg noodles into the pot with the melted butter. Toss melted butter, egg noodles, and finely chopped parsley until well combined.
Making Beef Stroganoff
Melt 1 tablespoon of butter over medium-high heat.
Add a single layer of chopped beef cubes. Brown on all sides, about 2-3 minutes per side.
Use a slotted spoon and move the browned beef. Repeat until all of the beef has been browned.
Sauté garlic and onions until tender. About 2 minutes.
Add mushrooms and sauté until the mushrooms are tender. About 4-6 minutes.
Pour in broth, brandy, and cream. Reduce heat to medium and simmer until the sauce begins to thicken. About 5-7 minutes.
Transfer beef back into the skillet and simmer over medium-low heat until the beef is heated through. About 5 minutes. Serve over parsley noodles and sprinkle with extra chopped parsley.
Calories: 726kcal | Carbohydrates: 60g | Protein: 40g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 215mg | Sodium: 350mg | Potassium: 936mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 4mg