Beef Stroganoff with Mushrooms and Egg Noodles
Tender strips of sirloin and browned mushrooms in a savory, tangy sour cream sauce, spooned over buttery egg noodles. It all comes together in one pot on the stovetop, so it feels like a cozy weekend dinner on a weeknight.
40 mins
6 servings
Ingredients
- 1 ½ pounds Beef (Sirloin)
- 8 ounces Cremini Mushroom, sliced
- 3 cloves of Garlic, minced
- 2 tablespoons Parsley (Fresh)
- 1 Yellow Onion, thinly sliced
- 2 tablespoons All-Purpose Flour
- 12 ounces Pasta (Egg Noodles)
- ¾ cup Sour Cream
- 2 tablespoons Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 ½ cups Low-Sodium Beef Broth
- 1 teaspoon Mustard (Dijon)
- 1 tablespoon Worcestershire
- ½ teaspoon Black Pepper
- 2 tablespoons Vegetable Oil
Directions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, drain, and keep warm.
- Meanwhile, pat the beef strips dry and toss them with the salt, pepper, and flour until lightly coated.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in two batches for about 2 minutes per batch, just until browned on the outside. Move the beef to a plate.
- Lower the heat to medium and add the butter. Add the mushrooms and cook for 5 to 6 minutes, stirring now and then, until they release their liquid and start to brown.
- Add the onion and cook for 4 minutes until softened, then stir in the garlic for 30 seconds.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up the browned bits from the bottom of the pot. Simmer for about 5 minutes, until the sauce thickens slightly.
- Turn the heat to low. In a small bowl, whisk the sour cream with a few spoonfuls of the hot sauce to warm it, then stir the mixture back into the pot.
- Return the beef and any juices to the pot and heat gently for 2 minutes without boiling, so the sour cream stays smooth.
- Spoon the stroganoff over the egg noodles and sprinkle with parsley.
