Beef Stroganoff
This beef stroganoff sears seasoned sirloin strips and cooks egg noodles directly in a creamy beef broth and half-and-half sauce with caramelized onions, tomato paste, and sour cream for an easy one-pot comfort dinner.
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Servings: 4
Ingredients
The Beef
- 4 sirloin tenderloins sliced into strips and cut in half (or 1 lb ground beef)
- 1 tbsp Creole Trinity and Herb seasoning plus more for the sauce
- 1 tbsp garlic powder
- 1 tbsp Cowboy Butter seasoning
- Salt and pepper to taste
- 1 tbsp all-purpose flour
The Sauce
- 2 tbsp butter plus a few extra pats for the onions
- 1 whole onion sliced
- 1 to 2 tbsp garlic minced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 2 1/2 cups beef broth or beef bone broth
- 1 cup half-and-half
- 1/4 cup sour cream
- 2 to 3 cups dry egg noodles
- Fresh parsley for garnish
Instructions
- Season the beef strips with CTH seasoning, garlic powder, Cowboy Butter seasoning, salt, and pepper. Sprinkle with the flour and toss until evenly coated.
- Melt the butter in a large skillet or pot over medium-high heat. Add the beef and sear on both sides until golden brown with a good crust. Remove and set aside.
- Add a few pats of butter to the same pan. Add the sliced onion and minced garlic. Cook over medium heat, scraping up the browned bits from the bottom, until the onions are soft, golden, and caramelized.
- Add the tomato paste and let it cook and darken slightly on the bottom of the pan. Add the soy sauce and stir everything together with the onions.
- Pour in the beef broth, half-and-half, and sour cream. Season with a little more CTH, salt, and pepper. Stir until creamy and smooth.
- Bring to a boil. Add the egg noodles and nestle them into the sauce. Cover and cook, stirring occasionally, until the noodles are tender.
- Return the seared beef and any accumulated juices to the pan. Stir to combine and let everything warm through together. Garnish with fresh parsley and serve immediately.
