Description
A warm bowl of creamy beef stroganoff, featuring juicy beef and egg noodles in a rich, velvety sauce.
Ingredients
- 8 oz egg noodles
- 1 lb ground beef or beef strips
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the ground beef or beef strips and cook until browned.
- Stir in the sliced mushrooms and cook for another 5 minutes until they are tender.
- Sprinkle the flour over the mixture and stir to combine evenly. Gradually pour in the beef broth, stirring constantly to create a smooth sauce.
- Allow the mixture to simmer for about 5 minutes until the sauce thickens.
- Remove from heat and stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Toss the cooked noodles in the sauce until thoroughly coated.
- Serve hot, garnished with freshly chopped parsley.
Notes
To store, refrigerate in an airtight container for 3–4 days, or freeze for up to 2 months.