Description
A simple yet indulgent old fashioned beef stroganoff that combines savory beef, mushrooms, and creamy sour cream, served over egg noodles.
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain, drizzle with olive oil, and keep warm.
- In a large skillet, heat olive oil and butter over medium-high heat. Add sliced beef in batches, season with salt and pepper, and cook until browned. Remove and set aside.
- Add remaining butter to the skillet, then sauté chopped onion and sliced mushrooms until softened, scraping any browned bits from the skillet.
- Sprinkle flour over vegetables, stir to combine, and cook for 1 minute. Gradually add beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard (if using). Simmer for 5 minutes until thickened.
- Return the beef to the skillet, simmer for an additional 5-7 minutes until cooked through. Adjust seasoning with salt and pepper.
- Remove from heat, stir in sour cream until smooth. Avoid boiling after adding sour cream. For a thinner sauce, add a splash more beef broth.
- Serve the beef stroganoff over the warm egg noodles, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth.