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Pea and Beef Stroganoff
Experience a delightful twist on the classic beef stroganoff with this comforting recipe featuring tender strips of beef sirloin, vibrant green peas, and earthy mushrooms enveloped in a rich, creamy sauce. This dish not only warms your heart but fills your home with an inviting aroma that beckons family and friends to the table. Originating from Russia in the 19th century, stroganoff has seen countless variations, and this rendition embraces the natural sweetness of peas to create a memorable meal that is both satisfying and sophisticated.
Ingredients
- Olive oil
- 2 tablespoons
- Beef sirloin
- 1 pound, sliced into thin strips
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Mushrooms
- 8 ounces, sliced
- Frozen peas
- 1 cup
- Beef broth
- 1 cup
- Sour cream
- 1/2 cup
- Dijon mustard
- 1 tablespoon
- Paprika
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Egg noodles
- 8 ounces
- Fresh parsley
- 2 tablespoons, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced beef sirloin to the skillet and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside, allowing the juices to rest.
- In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, approximately 2-3 minutes, ensuring not to burn the garlic.
- Add the sliced mushrooms to the skillet and cook until they brown and release their moisture, around 5 minutes. Stir occasionally to prevent sticking.
- Stir in the frozen peas and cook for another 2 minutes, allowing them to heat through and combine with the mushroom mixture.
- Pour in the beef broth and bring the mixture to a gentle simmer, scraping up any browned bits from the pan to enhance flavor.
- Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and pepper. Cook until the sauce is heated through, about 2-3 minutes, ensuring it doesn't boil.
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Add the cooked egg noodles and the browned beef slices back into the skillet. Toss everything together gently to ensure the noodles and beef are well coated in the creamy sauce.
- Serve hot, garnished with freshly chopped parsley.
Tips
- For a lighter version, substitute Greek yogurt for sour cream.
- You can add other vegetables like bell peppers or carrots for added nutrition and color.
- Serve with a side of crusty bread to soak up the delicious sauce.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 420 Fat: 20g Carbs: 40g Protein: 30g Sodium: 600mg Sugar: 4g
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