Description
Beef Stroganoff with Egg Noodles is a comforting classic that combines tender strips of beef, earthy mushrooms, and a creamy sauce, all served over perfectly cooked egg noodles. This dish is not only quick to prepare but also satisfies the entire family’s taste buds, making it ideal for weeknight dinners or special occasions. With rich flavors enhanced by Worcestershire sauce and a touch of Dijon mustard, this recipe stands out as a beloved favorite. Whether you’re looking for a hearty meal after a long day or planning an intimate dinner, Beef Stroganoff is sure to impress.
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
- 8 oz egg noodles
- Salt and pepper to taste
Instructions
- Cook the egg noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil or butter. Sauté the beef strips in batches until browned on all sides; remove and set aside.
- In the same skillet, add onions and sauté until translucent. Add garlic and mushrooms; cook until mushrooms are tender.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard; stir well. Return the beef to the skillet and simmer for about 5 minutes.
- Reduce heat to low and stir in sour cream until combined; season with salt and pepper.
- Fold cooked egg noodles into the sauce mixture until well coated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 490
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg