Go Back
- 1 pound beef sirloin, sliced into thin strips - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini) - 2 cups beef broth - 1 cup sour cream - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - Salt and pepper to taste - 8 ounces egg noodles - Fresh parsley, chopped for garnish - 2 tablespoons olive oil or butter

Savory Beef Stroganoff with Egg Noodles

Discover the warmth and comfort of a classic Beef Stroganoff recipe that's perfect for family gatherings or weeknight dinners. This dish features tender beef and mushrooms in a creamy sauce, served over perfectly cooked egg noodles. With easy-to-follow steps and simple ingredients, you'll create a rich and satisfying meal that everyone will love. Celebrate this beloved dish that has stood the test of time and enjoy a comforting culinary experience at home.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) beef sirloin, thinly sliced into strips

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini or button)

2 tbsp olive oil

2 tbsp unsalted butter

1 cup beef broth

1 cup sour cream

2 tbsp Worcestershire sauce

1 tsp Dijon mustard

½ tsp paprika

Salt and pepper, to taste

12 oz (340g) egg noodles

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Egg Noodles: In a large pot, bring salted water to a rolling boil. Once boiling, add the egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain the noodles and set them aside.

    Sear the Beef: In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the skillet is hot, add the thinly sliced beef, seasoning it with salt and freshly cracked pepper. Sear the beef strips for 2-3 minutes, or until they are browned on the outside but still slightly pink inside. Remove the beef from the skillet and set it aside on a plate.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted and bubbling, add the chopped onion. Cook for approximately 2-3 minutes, stirring occasionally, until the onion becomes translucent and softened. Next, stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are browned and tender.

        Create the Sauce: Pour in the beef broth, followed by the Worcestershire sauce, Dijon mustard, and paprika. Stir everything together, making sure to scrape up any flavorful browned bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.

          Finish with Cream: Lower the heat to a gentle simmer and whisk in the sour cream until the sauce is smooth and creamy. Add the seared beef back into the skillet, along with any juices that may have collected while resting. Cook for an additional 5 minutes, stirring occasionally, until the beef is heated through and the sauce is rich and velvety. Taste and adjust seasoning with salt and pepper as needed.

            Combine with Noodles: Once the sauce is perfect, add the cooked egg noodles to the skillet. Toss everything together, gently coating the noodles in the creamy beef sauce. Allow the mixture to heat for another 2-3 minutes, ensuring everything is warm.

              Serve: Spoon the beef stroganoff into shallow bowls or plates. Garnish with a sprinkle of freshly chopped parsley for a touch of color. Serve immediately and savor the delightful combination of rich flavors in this comforting dish!

                Prep Time: 15 min | Total Time: 35 min | Servings: 4

                  - Presentation Tips: For an added touch, serve with crusty bread on the side to soak up the delicious sauce. Consider adding a dollop of extra sour cream and a sprig of parsley on top for an elegant look.