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Beef Stroganoff is a beloved classic that evokes feelings of warmth and comfort with every bite. This rich and creamy dish, with its tender strips of beef and savory sauce, has won hearts across the globe, making it a staple in many households. The combination of flavors—sautéed mushrooms, aromatic onions, and the distinctive tang of sour cream—creates a luxurious texture that is sure to satisfy even the pickiest of eaters.

Beef Stroganoff & Egg Noodles

Indulge in the timeless comfort of Creamy Beef Stroganoff served over egg noodles. This rich dish features tender beef, sautéed mushrooms, and a luscious sour cream sauce that will warm your heart and satisfy your taste buds. Perfect for family dinners or impressing guests, this recipe combines high-quality ingredients for an unforgettable flavor. Enjoy a delightful taste of classic cuisine! #BeefStroganoff #ComfortFood #EggNoodles #DinnerRecipes #HomeCooking
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Ingredients
  

1 lb beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced (cremini or button)

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream

1 tablespoon all-purpose flour

Salt and pepper, to taste

12 oz egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: Begin by boiling a large pot of salted water. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

    Sauté the Beef: In a large skillet, heat olive oil over medium-high heat. Add the sliced beef sirloin in batches to avoid overcrowding the pan. Cook for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Next, add the sliced mushrooms and continue to sauté until they are browned and have released their moisture, about 5-7 minutes.

        Prepare the Sauce: Sprinkle the flour over the mushrooms and stir to coat. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, Dijon mustard, and season with salt and pepper. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens slightly.

          Combine Beef and Sour Cream: Lower the heat and return the cooked beef to the skillet. Stir in the sour cream and mix well until everything is combined and heated through. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

            Serve: Serve the creamy beef stroganoff over a bed of egg noodles. Garnish with chopped fresh parsley for a pop of color and extra flavor.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4