Description
Indulge in a comforting and creamy Beef Stroganoff with Egg Noodles, a classic Russian-American dish that is perfect for a cozy dinner. Tender beef strips in a savory sauce served over buttery egg noodles, garnished with fresh parsley.
Ingredients
Scale
Beef Stroganoff:
- 1 ½ pounds beef sirloin or tenderloin, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup sour cream, at room temperature
- Salt and black pepper to taste
Egg Noodles:
- 12 ounces egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Egg Noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
- Sear Beef: Heat olive oil in a skillet over medium-high heat. Sear beef strips seasoned with salt and pepper until browned. Transfer to a plate.
- Sauté Vegetables: Reduce heat to medium, add butter to the skillet. Sauté onion, garlic, and mushrooms until tender.
- Thicken Sauce: Sprinkle in flour, stir well. Gradually pour in beef broth, Worcestershire sauce, and mustard. Simmer until thickened.
- Finish Dish: Reduce heat, stir in sour cream until smooth. Return beef to the skillet, simmer briefly. Serve over cooked egg noodles, garnish with parsley.
Notes
- For extra tenderness, use beef tenderloin.
- Greek yogurt can be used instead of sour cream.
- Add a splash of white wine with the broth for added depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
