Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
Description

This classic Beef Stroganoff with Egg Noodles is a rich and creamy dish featuring tender beef strips in a flavorful mushroom and sour cream sauce. It's a comforting meal that comes together in under an hour, making it perfect for a cozy family dinner or a special occasion. Serve it over buttery egg noodles for the ultimate comfort food experience.

Ingredients
    For the Beef and Sauce:
  • 1 lb (450g) beef sirloin or tenderloin, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 tbsp all-purpose flour
  • 1 cup (240ml) beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) sour cream
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped (for garnish)
    • For the Egg Noodles:
  • 12 oz (340g) egg noodles
  • 1 tbsp unsalted butter
  • 1/2 tsp salt (for boiling water)
Instructions
  1. 1
    Prepare the Ingredients
  2. 2
    Slice the beef into thin strips against the grain. Chop the onion, mince the garlic, and slice the mushrooms.
  3. 3
    Cook the Beef
  4. 4
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef slices in a single layer and sear for 1-2 minutes per side until browned. Cook in batches if necessary. Remove the beef and set aside.
  5. 5
    Sauté the Vegetables
  6. 6
    In the same skillet, melt 2 tbsp butter. Add the chopped onion and cook for 2 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking until softened (about 5 minutes).
  7. 7
    Make the Sauce
  8. 8
    Sprinkle 1 tbsp flour over the mushrooms and stir to combine. Slowly pour in the beef broth, stirring continuously to prevent lumps. Add Worcestershire sauce and Dijon mustard, stirring well. Bring the sauce to a simmer and let it thicken for 5 minutes.
  9. 9
    Combine with Beef and Finish the Sauce
  10. 10
    Return the cooked beef to the skillet, mixing it with the sauce. Reduce the heat to low and stir in the heavy cream and sour cream until smooth. Simmer for another 3-5 minutes, seasoning with salt and pepper to taste.
  11. 11
    Cook the Egg Noodles
  12. 12
    In a large pot, bring water to a boil and add 1/2 tsp salt. Cook the egg noodles according to the package instructions, then drain. Toss the cooked noodles with 1 tbsp butter.
  13. 13
    Serve
  14. 14
    Plate the egg noodles and top with the beef stroganoff. Garnish with freshly chopped parsley and serve immediately.
Note
  • Beef Selection: Use tender cuts like sirloin or tenderloin for the best texture.
  • Sauce Consistency: If the sauce is too thick, add a splash of beef broth to loosen it.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
  • Variations: Substitute Greek yogurt for sour cream for a lighter option. Add a splash of white wine for extra depth of flavor.
Keywords: creamy, comforting, classic, quick dinner, beef stroganoff
Read it online: https://petitepanini.com/recipe/beef-stroganoff-with-egg-noodles/