Beef Stroganoff with Egg Noodles

 Here’s a classic Beef Stroganoff with Egg Noodles recipe 

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Beef Stroganoff with Egg Noodles

Ingredients:

For the Stroganoff:

• 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips

• Salt and black pepper, to taste

• 2 tbsp all-purpose flour (optional, for dusting beef)

• 2 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225g) cremini or white mushrooms, sliced

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• ½ cup sour cream (full-fat works best)

• Fresh parsley, chopped (for garnish)

For the Egg Noodles:

• 8 oz (225g) wide egg noodles

• Salt for boiling water

• 1 tbsp butter

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Instructions:

1. Prep the Beef:

• Season the beef strips with salt and pepper.

• (Optional) Lightly dust the beef with flour for better browning and slightly thicker sauce.

2. Cook the Beef:

• Heat 1 tbsp oil or butter in a large skillet over medium-high heat.

• Sear the beef in batches (don’t overcrowd) for about 1–2 minutes per side until browned. Remove and set aside.

3. Cook the Vegetables:

• Add the remaining oil/butter to the same pan.

• Sauté the onions for 2–3 minutes until soft.

• Add garlic and mushrooms; cook until mushrooms release their liquid and brown slightly (about 5–7 minutes).

4. Make the Sauce:

• Stir in the beef broth, Worcestershire sauce, and Dijon mustard.

• Simmer for 5–7 minutes to reduce slightly.

• Lower the heat and stir in the sour cream until smooth. Don't boil the sauce once sour cream is added to avoid curdling.

5. Return Beef to Sauce:

• Add the cooked beef (and juices) back to the skillet.

• Simmer gently for 2–3 minutes until beef is heated through. Taste and adjust seasoning.

6. Cook the Egg Noodles:

• While sauce is simmering, boil the egg noodles in salted water according to package instructions.

• Drain and toss with 1 tbsp butter.

7. Serve:

• Spoon the beef stroganoff over the buttered egg noodles.

• Garnish with fresh parsley.