Description
Beef Stroganoff with Egg Noodles is the epitome of comfort food, combining tender strips of beef and sautéed mushrooms in a rich, creamy sauce served over egg noodles. This classic dish is not only satisfying but also quick to prepare, making it an ideal choice for busy weeknights or family gatherings. The harmonious blend of flavors from the beef broth, Worcestershire sauce, and Dijon mustard creates a savory experience that will leave everyone asking for seconds. Whether you serve it as is or with a side salad, this dish promises to warm your heart and fill your stomach.
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
- Salt and pepper to taste
- 8 oz egg noodles
Instructions
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet over medium-high heat, heat olive oil or butter and brown the beef strips for about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté onion, garlic, and mushrooms until onions are translucent (about 4–5 minutes).
- Return beef to the skillet; stir in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes.
- Reduce heat to low; mix in sour cream and season with salt and pepper.
- Combine cooked egg noodles with the stroganoff sauce in the skillet.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 470
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg