The Creamy Garlic Beef Stroganoff Recipe You Need

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Place a large pot of water on the stovetop over high heat and season it with salt.

Cover the pot and allow it to come to a boil.

Prepare the onion by slicing it thinly while keeping the root intact, then dice it into small to medium pieces.

Slice the Swiss brown mushrooms in three different ways as preferred.

Grate the garlic using a microplane to create a paste.

Slice the eye fillet into thin strips against the grain and season with salt.

Heat a large high-rimmed pan over medium-high heat and add olive oil.

Sear the beef in batches for 30 to 40 seconds on each side until browned, then remove and let rest.

In the same pan, add butter and sauté the diced onion for 3 minutes until translucent.

Add the sliced mushrooms and sauté for 6 to 7 minutes until softened and moisture is released.

Stir in the garlic and mix continuously for 30 seconds to infuse the flavors.

Add Dijon mustard and mix for 30 seconds.

Pour in the Brandy and cook for 1.5 to 2 minutes until evaporated.

Add flour and mix for 1 minute to cook out the flour taste.

Stir in Worcestershire sauce, beef stock, salt, and pepper, then bring to a boil.

Reduce heat and simmer for 6 minutes, stirring occasionally.

Cook the fettuccine in the boiling water according to package instructions, then drain.

After the sauce has thickened, mix in the sour cream gently over low heat.

Add the seared beef and any resting juices back into the sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens