Beef Stroganoff with Egg Noodles:
This classic Beef Stroganoff features tender strips of beef in a creamy mushroom and sour cream sauce, served over tender egg noodles. It's a comforting, flavorful meal perfect for weeknights that comes together quickly without sacrificing taste. The combination of savory beef, mushrooms, and a rich sauce makes it a family favorite.
Ingredients
- 1 lb sirloin steak or ribeye thinly sliced
- 12 oz egg noodles
- 3 tablespoons unsalted butter
- 1 small onion finely chopped
- 8 oz mushrooms white, cremini, or baby bella, sliced
- 1 garlic clove minced
- 1 cup beef broth
- ½ cup sour cream
- ½ cup heavy cream or substitute with sour cream only
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional fresh thyme or parsley for garnish
Instructions
- Cook egg noodles according to package directions; drain and set aside.
- Season the sliced beef with salt and pepper.
- In a large skillet, melt butter and brown beef quickly in batches; remove beef and set aside.
- Add onion and mushrooms to skillet; sauté until softened and browned.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables; stir and cook 1-2 minutes.
- Gradually pour in beef broth, stirring to dissolve any lumps.
- Add Worcestershire sauce and Dijon mustard; simmer until slightly thickened.
- Return beef to skillet; simmer 2-3 minutes until cooked through.
- Remove from heat and stir in sour cream and heavy cream; do not boil after adding sour cream.
- Season with additional salt and pepper if needed.
- Serve beef stroganoff sauce over egg noodles and garnish with herbs.
Notes
Use fresh mushrooms of your choice for varied flavor. Substitute Greek yogurt or cream for sour cream if desired. Don’t boil after adding sour cream to prevent curdling. Can be made with leftover steak for speedy preparation.