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Umami-Blasted Beef & Mushroom Stroganoff Tacos
Indulge in these umami-packed beef & mushroom stroganoff tacos—quick, creamy, and irresistibly rich for a crave-worthy dinner delight.
Get ready to dive into a culinary fusion that promises to tantalize your taste buds with every bite. These Umami-Blasted Beef & Mushroom Stroganoff Tacos bring together the luxurious creaminess of stroganoff with the handheld delight of tacos. By combining sautéed beef strips and earthy mushrooms with a rich, creamy sauce, and wrapping it all in soft tortillas, we're creating a dish that's both comfortingly familiar and excitingly new. Perfect for busy weeknights, this dish offers a quick yet indulgent escape from the ordinary, featuring a symphony of flavors that truly pop.
Imagine savoring tender beef strips, infused with deep umami notes from caramelized mushrooms, all coated in a luscious stroganoff sauce. The addition of creamy, tangy sour cream, and aromatic garlic makes every bite a celebration of flavor. Topped with crispy fried onions and fresh parsley, each taco bursts with contrasting textures—creamy, crunchy, and tender. This dish is a testament to the joy of combining beloved comfort foods with innovative twists, making it a must-try for those who love to relish crazy good eats.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mexican
Indulge in these umami-packed beef & mushroom stroganoff tacos—quick, creamy, and irresistibly rich for a crave-worthy dinner delight.
Ingredients
- • olive oil: 2 tablespoons
- • beef sirloin, thinly sliced: 1 pound
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • cremini mushrooms, sliced: 8 ounces
- • garlic, minced: 3 cloves
- • unsalted butter: 2 tablespoons
- • beef broth: 1 cup
- • sour cream: 1/2 cup
- • Dijon mustard: 2 tablespoons
- • Worcestershire sauce: 1 tablespoon
- • flour tortillas, warmed: 8
- • crispy fried onions: 1 cup
- • fresh parsley, chopped: 1/4 cup
Instructions
- 1 Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season the beef slices with salt and pepper. Sear the beef in the skillet until browned on both sides, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
- 2 In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Sauté until the mushrooms are golden brown and caramelized, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3 Lower the heat to medium and add butter to the skillet. Once melted, stir in the beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Mix well to combine, scraping up any bits from the bottom of the skillet for extra flavor.
- 4 Return the seared beef to the skillet, stirring to coat the slices in the creamy sauce. Let it simmer for 2-3 minutes until the beef is heated through and the sauce thickens slightly.
- 5 To serve, fill each warmed tortilla with a generous portion of the beef and mushroom stroganoff mixture. Top with crispy fried onions for crunch and a sprinkle of fresh parsley for a burst of color and flavor.
Serving Suggestions
- • These Umami-Blasted Beef & Mushroom Stroganoff Tacos are best enjoyed with a side of crisp coleslaw for an added crunch. Consider pairing them with a zesty lime-infused rice or a simple green salad to balance the richness of the filling. A cold, refreshing beer or a glass of light-bodied red wine complements the umami flavors beautifully, making for a well-rounded meal experience. For a complete dinner spread, serve alongside roasted vegetables or a creamy potato salad to elevate the indulgence. The combination of creamy, rich, and crunchy elements in these tacos makes them a versatile choice for any gathering or casual dinner night.
Storage Tips
Store any leftover stroganoff filling in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce if needed. Avoid microwaving the tortillas; instead, reheat them in a dry skillet for best texture. Assembled tacos are best enjoyed fresh, but if you have leftovers, wrap them tightly in foil and store them in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to maintain the crispy texture of the fried onions.
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