Ingredients for Beef Stroganoff W Egg Noodles By Chef Jean Pierre
- 3 tablespoons olive oil
- 1.5 lbs beef cubes
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cloves minced garlic
- Tomato Puree (not found in recipe)
- Fresh Thyme (not found in recipe)
- Brown Sugar (not found in recipe)
- 1/2 cup dry white wine
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon paprika
- cooked egg noodles
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stroganoff W Egg Noodles By Chef Jean Pierre? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Stroganoff W Egg Noodles By Chef Jean Pierre
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1.5 lbs of beef cubes (about 1-inch) in batches, ensuring not to overcrowd the pan. Brown the beef well on all sides, removing each batch as it browns and setting it aside.
- Add 1 tablespoon more olive oil to the pan if needed.
- Add 1 large onion, chopped, to the remaining juices in the skillet and cook, stirring occasionally, until golden brown (about 5-7 minutes).
- Add 8 oz cremini mushrooms, sliced, and cook until they release most of their water (about 5-7 minutes).
- Sprinkle 2 tablespoons of all-purpose flour over the mushrooms. Add 4 cloves of minced garlic, 1 cup of beef broth, 1/2 cup dry white wine, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of paprika. Stir to combine.
- Return the beef cubes to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
- In a small glass bowl, whisk together 1 cup of sour cream.
- Add 2-3 tablespoons of the hot sauce to the sour cream, whisking constantly to temper.
- Remove the pot from the heat. Just before serving, stir in the tempered sour cream and sprinkle with 2 tablespoons of chopped fresh chives. Serve over cooked egg noodles.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
34g
Fat
122g
Carbs
7g
