Description
A comforting and creamy Beef Stroganoff that combines tender beef strips with delicious egg noodles, perfect for impressing guests or enjoying a quick meal.
Ingredients
- 1 lb beef sirloin or tenderloin, cut into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook egg noodles according to package directions until al dente. Drain and toss with butter to keep from sticking.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Sear half the beef strips until brown on both sides, about 1-2 minutes per side. Remove and repeat with remaining beef.
- Add remaining oil or butter to the skillet, then add chopped onion. Cook until softened, about 3-4 minutes. Add minced garlic and cook another 30 seconds.
- Add sliced mushrooms and cook until they release moisture and start to brown, about 5 minutes. Pour in beef broth and scrape up any browned bits.
- Stir in Worcestershire sauce and Dijon mustard; bring to a gentle simmer and reduce for about 5 minutes.
- Reduce heat to low, stir in sour cream until combined. Return seared beef to the skillet and warm through, about 2-3 minutes. Season with salt and pepper.
- Place egg noodles on each plate, spoon beef stroganoff over the top, and garnish with parsley if desired. Serve immediately.
Notes
For a vegetarian version, replace beef with hearty mushrooms and use vegetable broth. Allowing the noodles to clump can be avoided by tossing them with some butter or oil.