Entree: Canada – Canadian Prairies (Saskatchewan) – Saskatchewan Beef Stroganoff

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) locally raised beef sirloin or round, thinly sliced against the grain
- 12 oz (340 g) wide egg noodles
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock (preferably low-sodium)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 cup (240 g) sour cream, at room temperature
- 2 tbsp (8 g) chopped fresh parsley
- Kosher salt and freshly ground black pepper

Instructions

Short Description:
A hearty prairie-style beef stroganoff made with locally raised Saskatchewan beef, sautéed onions and mushrooms, and a tangy sour cream sauce, served over buttered egg noodles for a comforting main course.

Regional Notes:
This Saskatchewan version emphasizes locally raised beef (sirloin or round) and commonly includes cremini or button mushrooms and sweet yellow onions. It follows the Canadian Prairies tradition of a robust, no-frills comfort entrée served over egg noodles rather than rice or potatoes.

1. Bring a large pot of salted water to a boil for the egg noodles. Cook noodles according to package directions until al dente, drain, toss with 1 tbsp (14 g) butter if desired, and keep warm.
2. Pat the sliced beef dry with paper towels, season lightly with salt and several grinds of black pepper.
3. In a large skillet or heavy sauté pan over medium-high heat, add the vegetable oil. Working in a single layer, sear the beef slices 1–2 minutes per side until browned but not fully cooked; remove beef to a plate and set aside.
4. Reduce heat to medium, add 2 tbsp (28 g) butter to the same pan. Add the sliced onion and cook 6–8 minutes until softened and starting to caramelize.
5. Add the sliced mushrooms and cook 5–7 minutes more until mushrooms release their liquid and begin to brown. Stir in the minced garlic and cook 30 seconds until fragrant.
6. Sprinkle the flour over the vegetables, stir to coat and cook 1 minute to remove raw flour taste.
7. Gradually pour in the beef stock while stirring, scraping up any browned bits from the pan. Stir in Worcestershire sauce and Dijon mustard. Bring sauce to a gentle simmer and cook 3–4 minutes until slightly thickened.
8. Return the seared beef and any accumulated juices to the pan. Simmer over low heat 2–3 minutes until beef is cooked through but still tender. Taste and adjust seasoning with salt and pepper.
9. Remove pan from heat and stir in the sour cream until smooth and fully incorporated; do not boil after adding sour cream to prevent curdling.
10. To serve, divide the egg noodles among 6 plates or a large family platter, top with generous portions of beef stroganoff, spoon sauce over, and sprinkle with chopped fresh parsley. Serve immediately.