Description
A creamy and savory beef stroganoff served over egg noodles, perfect for a comforting meal.
Ingredients
Scale
- 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. Add egg noodles and cook until al dente, about 7-9 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef strips and sear until browned, about 3-4 minutes. Remove beef and set aside.
- In the same skillet, sauté the chopped onion for 2-3 minutes until softened, then add minced garlic and stir for another 30 seconds.
- Add sliced mushrooms and sauté for 5-7 minutes until browned and moisture is released.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 2-3 minutes.
- Stir in sour cream and season with salt and pepper. Mix well to combine.
- Add cooked egg noodles and seared beef back into the skillet, tossing gently to coat. Use reserved pasta water to loosen if needed.
- Garnish with fresh parsley before serving.
Notes
- This dish can be made ahead and reheated.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg