Description
Comforting, creamy, and packed with rich flavors, this Beef Stroganoff with Egg Noodles is the ultimate crowd-pleaser. Tender beef, earthy mushrooms, and a luscious sour cream sauce come together in this classic dish that’s easy enough for a weeknight but elegant enough for company.
Ingredients
Scale
- 1 lb beef sirloin or tenderloin, thinly sliced
- 12 oz wide egg noodles
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz cremini or white button mushrooms, sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream (full-fat recommended)
- Salt and ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef:
- Season beef strips with salt and pepper. Heat butter and olive oil in a large skillet over medium-high heat. Sear the beef in batches, cooking each side for 2-3 minutes until browned. Remove the beef and set aside.
- Cook the Vegetables:
- In the same skillet, add mushrooms and onions. Sauté for 5-7 minutes, until the onions are translucent and mushrooms are golden. Add minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce:
- Sprinkle the flour over the mushroom mixture, stirring to coat. Cook for 1-2 minutes. Gradually pour in the beef broth, whisking constantly. Add Worcestershire sauce and simmer for 5-7 minutes until the sauce thickens slightly.
- Add the Sour Cream:
- Reduce the heat to low and stir in the sour cream. Mix until the sauce is smooth and creamy. Return the cooked beef and its juices to the skillet, stirring to combine. Simmer for 2-3 minutes to warm through.
- Cook the Noodles:
- While the sauce is simmering, cook the egg noodles according to package instructions. Drain and toss with a small amount of butter to prevent sticking.
- Serve:
- Plate the egg noodles and spoon the beef and mushroom sauce over the top. Garnish with fresh parsley and serve immediately.
Notes
- For a richer sauce, substitute part of the beef broth with heavy cream.
- To prevent sour cream from curdling, ensure the sauce is at a low temperature when adding it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes