Description
A quick and easy beef stroganoff dinner that delivers rich, creamy flavors with tender beef and noodles.
Ingredients
- 1 pound beef sirloin strips
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, bring a salted pot of water to a boil and toss in the egg noodles. Cook according to package directions until al dente.
- Drain the noodles and save a cup of pasta water.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, then add minced garlic and cook for an additional minute.
- Add sliced cremini mushrooms to the skillet and season with salt and pepper. Cook until soft.
- Toss in the beef strips and cook until browned, about 4-5 minutes.
- Sprinkle flour over beef and mushrooms, stir to coat, then slowly pour in beef broth while stirring. Allow to simmer until the sauce thickens.
- Stir in Dijon mustard and sour cream until well mixed. Thin the sauce with reserved pasta water if necessary.
- Add cooked noodles to the skillet and mix to coat evenly.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped parsley and serve immediately.
Notes
Serve over rice or mashed potatoes for a different take. This dish is also freezable; just be aware it may lose some creaminess when thawed.