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Snappy Stroganoff

snappy stroganoff recipe


Kosher salt and freshly ground black pepper

12 ounces egg noodles

4 tablespoons butter

2 tablespoons chopped fresh parsley

1 1/2 pounds sirloin, cut into 1-inch pieces

1/2 teaspoon paprika

8 ounces mushrooms, thinly sliced

3/4 cup frozen pearl onions

1/2 teaspoon fresh thyme

2 cups low-sodium beef stock, hot

1/4 cup dry white wine

1/2 cup heavy cream

2 tablespoons Dijon mustard

1/2 cup sour cream


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