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Creamy Beef Stroganoff with Egg Noodles

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A cozy and easy homemade beef stroganoff recipe featuring tender beef strips, sautéed mushrooms, and a creamy sour cream sauce served over egg noodles. Perfect for quick weeknight dinners or comforting meals.

Ingredients

Scale
  • 1 pound beef sirloin or tenderloin strips, thinly sliced
  • 12 ounces egg noodles (wide, pappardelle-style recommended)
  • 8 ounces white or cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2–3 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice the beef sirloin into thin strips about 1/4 inch thick and 2-3 inches long. Clean and slice the mushrooms, finely chop the onion, and mince the garlic. Set aside.
  2. Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions (7-9 minutes) until just tender but firm. Drain and toss with a tiny drizzle of oil to prevent sticking. Set aside.
  3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add half the beef strips in a single layer and cook for 2 minutes per side until browned but not fully cooked. Remove to a plate and repeat with remaining beef.
  4. Lower heat to medium. Add 2 tablespoons of butter to the same skillet. Cook chopped onion for about 3 minutes until translucent. Add mushrooms and cook 6-8 minutes until golden and juices release, stirring occasionally.
  5. Add minced garlic and cook for 30 seconds. Sprinkle flour over mushroom-onion mixture and stir well to coat evenly.
  6. Slowly pour in beef broth while stirring to scrape up browned bits. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook 3-4 minutes until sauce thickens slightly.
  7. Lower heat to medium-low and stir in sour cream until fully incorporated. Return browned beef and any juices to skillet. Simmer 2-3 minutes until beef is heated through and tender. Avoid boiling to prevent curdling.
  8. Season with salt and freshly ground black pepper to taste. Spoon stroganoff over cooked egg noodles. Garnish with chopped parsley if desired and serve hot.

Notes

Brown the beef in batches to ensure proper caramelization and tenderness. Add sour cream off heat or on low heat to prevent curdling. If sauce is too thick, add more beef broth or water; if too thin, simmer longer. Letting stroganoff sit overnight enhances flavor. For gluten-free, use gluten-free flour and pasta. For dairy-free, substitute sour cream with coconut yogurt.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, egg noodles, easy dinner, comfort food, mushroom sauce, weeknight meal

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