Description
A delicious and incredibly fast Creamy Beef and Mushroom Stroganoff: tender beef and golden mushrooms in a rich, tangy sour cream sauce, served over fettuccine. The perfect 20-minute comfort meal.
Ingredients
Scale
- 1 pound egg Fettuccine (dry weight)
- 4 tablespoons butter (divided)
- 1 onion (chopped)
- 4 cloves garlic (crushed or minced)
- 1 pound mushrooms (sliced)
- 24 ounces lean beef fillet steaks (seasoned with salt and pepper, cubed into 1 ½-inch pieces)
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika (smoky or mild)
- ⅓ cup Beef broth or stock (Substitute for wine)
- 2 cups beef broth or stock (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 cup light sour cream (at room temperature) or reduced-fat cooking cream
- 1 pinch fresh parsley (chopped, to garnish)
Instructions
- Cook the Fettuccine: Cook the fettuccine according to package instructions, then drain and set aside.
- Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking until softened (about 2 minutes).
- Cook the Mushrooms: Add the sliced mushrooms and sauté for about 5 minutes, until softened and golden.
- Cook the Beef: Push vegetables aside and add the cubed beef. Cook until browned (about 3-4 minutes), then stir everything together.
- Add Flavorings: Stir in the Dijon mustard, paprika, the ⅓ cup of Beef Broth, and the remaining broth. Bring to a simmer and cook for 3 minutes.
- Thicken the Sauce: Sprinkle the flour into the skillet and stir. Cook for another 2 minutes, then add Worcestershire sauce, salt, and pepper.
- Finish the Sauce: Reduce heat and stir in the sour cream. Let the sauce simmer for another 2-3 minutes until thickened and creamy.
- Combine with Fettuccine: Add the cooked fettuccine and toss until well coated. Garnish & Serve immediately!
Notes
- Beef Searing: Ensure the skillet is hot before adding the beef. Sear the meat quickly in batches if necessary to ensure browning, not steaming.
- Cream Temperature: Use sour cream or cooking cream that is at room temperature to prevent it from curdling when added to the hot sauce.
- Noodle Choice: Egg noodles (like fettuccine) are traditional, as they have a rich flavor and perfect texture for holding the creamy sauce.
- Substitutions: The Beef Broth substitutes the dry white wine for deglazing and flavor depth.
- Make Ahead: The mushroom and beef can be cooked ahead. Add the broth and cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing, Simmering, Thickening
- Cuisine: Russian
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: ~580 kcal
- Sugar: ~6 g
- Sodium: ~480 mg
- Fat: ~25 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~11 g
- Trans Fat: ~0 g
- Carbohydrates: ~48 g
- Fiber: ~ 3 g
- Protein: ~40 g
- Cholesterol: ~145 mg
Keywords: Beef Stroganoff, Creamy Stroganoff, Mushroom Stroganoff, Quick Dinner, Fettuccine, Russian Cuisine, Gourmet Dinner, Easy Dinner, Beef Recipe, Sour Cream Sauce